Abstract
Oil bleeding during storage oleaginous seeds based confectionery products is a major problem affecting acceptance by consumers. Halva is a popular sweet food prepared from a sesame paste and a sugar mixture. The objective of this work was to improve the oil retention in this product by incorporating commercial fibers and emulsifiers: soya lecithin and monoglycerides (MG1 or MG2) during manufacturing. Oil retention yield was optimized on small batches, by response surface methodology using a central composite design applied with two factors, emulsifier concentration (0.25–2.25 %) and fibers concentration (0–2 %) at three levels. A centrifugation test was optimized to assess oil retention in halva samples. The experimental response (oil retention) was fitted with quadratic equations for each emulsifier, using multiple regression analysis. The emulsion stability increased with increasing the emulsifier concentration, particularly to 2.25 %. The oil bleeding assessed at 45 °C was slow but yielded similar results to those estimated by centrifugation test. The latter seems an attractive rapid method to quantify oil retention in oleaginous seeds and crops based food matrices. At an industrial scale, the increase of MG1 concentration to 2.25 % in halva enhances the oil retention of the product but does not affect its color or textural characteristics. Microscopic observations allowed us to explain high oil retention in this product by a homogeneous dispersion of oil droplets in the aqueous phase.
Similar content being viewed by others
Abbreviations
- CCD:
-
Central composite design
- Df:
-
Degree of freedom
- MGs:
-
Monoglycerides
- MG1:
-
Monoglyceride 1
- MG2:
-
Monoglyceride 2
- OR:
-
Oil retention yield
- RSM:
-
Response surface methodology
- SL:
-
Soya lecithin
- SS:
-
Sum of square
- X1 and X2 :
-
Independent variables
- Y:
-
The response
References
Abaza L, Msallem M, Daoud D, Zarrouk M (2002) Caractérisation des huiles de sept variétés d’olivier tunisiennes. Ol Corps Gras Lipides 9:174–179. doi:10.1051/ocl.2002.0174
Aguirre-Mandujano E, Lobato-Calleros C, Beristain CI et al (2009) Microstructure and viscoelastic properties of low-fat yoghurt structured by monoglyceride gels. LWT–Food Sci Technol 42:938–944. doi:10.1016/j.lwt.2008.12.002
Anderson ET, Berry BW (2001) Effects of pea fiber on fat retention and cooking yield in high fat ground beef. Food Res Int 34:689–694. doi:10.1016/S0963-9969(01)00089-8
Arcos JA, Otero C (1996) Enzyme, medium, and reaction engineering to design a low-cost, selective production method for mono- and dioleoylglycerols. J Am Oil Chem Soc 73:673–682. doi:10.1007/BF02517939
Barrault J, Pouilloux Y, Clacens JM et al (2002) Catalysis and fine chemistry. Catal Today 75:177–181. doi:10.1016/S0920-5861(02)00062-7
Dickinson E, Courthaudon J-L, Le Meste M (1996) Les colloïdes alimentaires. Masson
Didier (1995) Contrôle de la qualité des produits alimentaires: analyse sensorielle. AFNOR, France
Elleuch M, Besbes S, Roiseux O et al (2008) Date flesh: chemical composition and characteristics of the dietary fibre. Food Chem 111:676–682. doi:10.1016/j.foodchem.2008.04.036
Elleuch M, Bedigian D, Roiseux O et al (2011) Dietary fibre and fibre-rich by-products of food processing: characterisation, technological functionality and commercial applications: a review. Food Chem 124:411–421. doi:10.1016/j.foodchem.2010.06.077
Elleuch M, Bedigian D, Maazoun B et al (2014) Improving halva quality with dietary fibres of sesame seed coats and date pulp, enriched with emulsifier. Food Chem 145:765–771. doi:10.1016/j.foodchem.2013.08.085
Ereifej KI, Rababah TM, Al-Rababah MA (2005) Quality attributes of halva by utilization of proteins, non-hydrogenated palm oil, emulsifiers, gum Arabic, sucrose, and calcium chloride. Int J Food Prop 8:415–422. doi:10.1080/10942910500267323
Femenia A, Lefebvre A-C, Thebaudin J-Y et al (1997) Physical and sensory properties of model foods supplemented with cauliflower fiber. J Food Sci 62:635–639. doi:10.1111/j.1365-2621.1997.tb15426.x
Gamlı ÖF, Hayoglu I (2012) Effects of nut proportion and storage temperature on some chemical parameters of pistachio nut cream. J Food Sci Eng 2:15–23
Gills LA, Resurreccion AVA (2000) Sensory and physical properties of peanut butter treated with palm oil and hydrogenated vegetable oil to prevent oil separation. J Food Sci 65:173–180. doi:10.1111/j.1365-2621.2000.tb15975.x
Goldstein A, Seetharaman K (2011) Effect of a novel monoglyceride stabilized oil in water emulsion shortening on cookie properties. Food Res Int 44:1476–1481. doi:10.1016/j.foodres.2011.03.029
Guneser O, Zorba M (2014) Effect of emulsifiers on oil separation problem and quality characteristics of Tahin Helva during storage. J Food Sci Technol 51:1085–1093. doi:10.1007/s13197-011-0594-7
Hasenhuettl DGL (2008) Overview of food emulsifiers. In: Hasenhuettl DGL, Hartel RW (eds) Food emulsifiers and their applications. Springer, New York, pp 1–9
Hughes E, Cofrades S, Troy DJ (1997) Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30 % fat. Meat Sci 45:273–281. doi:10.1016/S0309-1740(96)00109-X
Hwang S, Lee S, Ahn I-S, Jung J-K (2009) Highly efficient production of monoglycerides by the continuous removal of fatty acids from lipase-catalyzed oil hydrolysis. Biocatal Biotransformation 27:290–295. doi:10.3109/10242420903109376
Latreille B, Paquin P (1990) Evaluation of emulsion stability by centrifugation with conductivity measurements. J Food Sci 55:1666–1668. doi:10.1111/j.1365-2621.1990.tb03595.x
Lewis GA, Mathieu D, Phan-Tan-Luu R (1998) Pharmaceutical experimental design. CRC Press, New York
Oke M, Jacob JK, Paliyath G (2010) Effect of soy lecithin in enhancing fruit juice/sauce quality. Food Res Int 43:232–240. doi:10.1016/j.foodres.2009.09.021
Ordiz MI, Ryan KN, Cimo ED et al (2015) Effect of emulsifier and viscosity on oil separation in ready-to-use therapeutic food. Int J Food Sci Nutr 66:642–648. doi:10.3109/09637486.2015.1077784
Orthoefer F (2008) Applications of emulsifiers in baked foods. In: Hasenhuettl DGL, Hartel RW (eds) Food emulsifiers and their applications. Springer, New York, pp 263–284
Özer MS, Kola O, Altan A et al (2012) Acrylamide content of some Turkish traditional desserts. J Food Agric Environ 10:74–77
Pagliaro M, Rossi M (2010) The future of glycerol. Royal Society of Chemistry, UK
Sangnark A, Noomhorm A (2003) Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse. Food Chem 80:221–229. doi:10.1016/S0308-8146(02)00257-1
Sawa K, Inoue S, Lysenko E et al (2009) Effects of purified monoglycerides on Canadian short process and sponge and dough mixing properties, bread quality and crumb firmness during storage. Food Chem 115:884–890. doi:10.1016/j.foodchem.2009.01.010
Sengun IY, Hancioglu O, Karapinar M (2005) Microbiological profile of helva sold at retail markets in Izmir city and the survival of Staphylococcus aureus in this product. Food Control 16:840–844. doi:10.1016/j.foodcont.2004.07.005
Sezgin CAE, Artik N (2010) Determination of saponin content in Turkish Tahini halvah by using HPLC. Adv J Food Sci Technol 2:109–115
Turabi E, Sumnu G, Sahin S (2008) Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food Hydrocoll 22:305–312. doi:10.1016/j.foodhyd.2006.11.016
Var I, Kabak B, Gök F (2007) Survey of aflatoxin B1 in helva, a traditional Turkish food, by TLC. Food Control 18:59–62. doi:10.1016/j.foodcont.2005.08.008
Weyland M, Hartel RW (2008) Emulsifiers in confectionery. In: Hasenhuettl DGL, Hartel RW (eds) Food emulsifiers and their applications. Springer, New York, pp 285–305
Yadav MP, Johnston DB, Hicks KB (2007) Structural characterization of corn fiber gums from coarse and fine fiber and a study of their emulsifying properties. J Agric Food Chem 55:6366–6371. doi:10.1021/jf070024q
Zeisel SH (1981) Dietary choline: biochemistry, physiology, and pharmacology. Annu Rev Nutr 1:95–121. doi:10.1146/annurev.nu.01.070181.000523
Zygoura PD, Goulas AE, Riganakos KA, Kontominas MG (2007) Migration of di-(2-ethylhexyl)adipate and acetyltributyl citrate plasticizers from food-grade PVC film into isooctane: effect of gamma radiation. J Food Eng 78:870–877. doi:10.1016/j.jfoodeng.2005.12.004
Acknowledgments
This work is part of MOBIDOC thesis in the framework of the PASRI program funded by the European Union. The MOBIDOC thesis partners are the LBGEL and the confectionery Triki-Moulin (Sfax, Tunisia). Thanks are due to the panel members for their judges and participation in sensory evaluation. Finally, the authors are grateful to Mr. Mohamed Ali Ayadi from Institute of Biotechnology of Sfax for the textural analysis.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Aloui, F., Maazoun, B., Gargouri, Y. et al. Optimization of oil retention in sesame based halva using emulsifiers and fibers: an industrial assay. J Food Sci Technol 53, 1540–1550 (2016). https://doi.org/10.1007/s13197-015-2116-5
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-015-2116-5