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Effect of emulsifiers on oil separation problem and quality characteristics of Tahin Helva during storage

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Abstract

Tahin helva is one of Turkish traditional confectionary foods. Sesame paste, sugar syrup and soapwort extract were used for tahin helva’s production. The purpose of this study was to solve the oil separation problem occurred in tahin helva by using food additives permitted as an emulsifier for tahin helva in the Turkish and EU Codex. Sorbitan tristearate (STS), sorbitan monopalmitate (SMP) and their combinations (STS:SMP, 1:1) were added to tahin helva, then helva samples were stored at the storage temperatures of 20 °C, 30 °C, and 40 °C. The emulsifiers did not have any effect on physical, chemical and sensory properties of tahin helva except on its oil content, whereas storage temperature and storage time had effects on those properties of helva. STS:SMP combination was found to be statistically more effective than SMP and STS formulations in preventing oil separation. Penetration force of tahin helva has increased by increasing the storage temperature and storage time. It was found that there was a decrease in −a colour value of helva through the storage time at 20 °C and 30 °C, while there was an increase in that value at 40 °C. The highest change in the moisture content of all helva samples through storage was observed at the storage temperature of 20 °C. Sensory scores for appearance, texture and flavour characteristics of helva have decreased significantly during the storage period.

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Acknowledgments

This research was funded by Scientific Research Fund of Canakkale Onsekiz Mart University (project no 2007/87). The Authors would like to thank to Tatlan Company which provided raw material and the manufacturing of tahin helva. The Authors also thank to the panel members for their judges and participation in sensory evaluation.

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Authors and Affiliations

  1. Faculty of Engineering-Architecture, Department of Food Engineering, Canakkale Onsekiz Mart University, Terzioglu Campus, 17100, Canakkale, Turkey

    Onur Guneser & Murat Zorba

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  1. Onur Guneser
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  2. Murat Zorba
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Correspondence to Murat Zorba.

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Practical applications

The oil separation problem is really considered as a very important problem in the aspects of both helva manufacturers and consumers in Turkey and also in other countries where this product is preferred to consume. Although the helva producers have been using different food additives or their combinations sold under several commercial names in order to reduce the oil separation level, it is observed that the problem has not been completely solved yet. There are many studies on chemical and microbiological properties of tahin helva and on its compounds. However, the studies on oil separation problem in tahin helva are very limited. So, we think that the results of this study will be used as a scientific source in the future studies and by confectionary manufacturers to improve quality of tahin helva.

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Guneser, O., Zorba, M. Effect of emulsifiers on oil separation problem and quality characteristics of Tahin Helva during storage. J Food Sci Technol 51, 1085–1093 (2014). https://doi.org/10.1007/s13197-011-0594-7

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  • DOI: https://doi.org/10.1007/s13197-011-0594-7

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