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Food Chemistry 145 (2014) 765771

Contents lists available at ScienceDirect

Food Chemistry

o ! r n a l h o m e " a # e $ % % % & e l s e v i e r & c o m ' l o c a t e ' o o d c h e m

m"rovin# halva *!ality %ith dietary ibres o sesame seed coats

and date "!l"+ enriched %ith em!lsiier

,ohamed -lle!ch a+

+ Dorothea .edi#ianb+ .o!thaina ,aa/o!n c+ So!hail .esbes a+

Christo"he .lecerd+amadi ttia

a

aD3"artement de .iolo#ie+ nit3 nalyses limentaires+ -cole ationale dn#3nie!rs de Sa+ 8o!te de So!ra+ 909: Sa+;!nisia b8esearch ssociate+ ,isso!ri .otanical + ScConiserie ;8?@=e ,o!lin+ 8o!te de


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(Sesam!m indic!m =&) seed coats (testae)

and date (Ahoeni dactyliera =&) ibreconcentrates are amon# the ibre@rich by@

"rod!cts %hich ehibit !se!l %ater and oilholdin# ca"acities thereore+ they can be

!sed as in#redients that allo% or thestabilisation o oodst!s rich in %ater andat+ in "artic!lar+ halva (-lle!ch et al&+ 200:-lle!ch+ .edi#ian+ .esbes+ .lecer+ ttia+

2012)& Sesame testae "rovide additionalmedicinal and n!tritional enrichment by

contri

b!tin#

hi#hlevel

s o"oly"henolantio

idant@rich

dietary li#nans (.edi#ian+

2011a+b


3/13

766 ,& -lle!ch et al& ' Food Chemistry 145 (2014) 765771

and soa"%ort (Sa"onaria oicinalis

=&) root (.edi#ian+ 2004)& 8oastin#

sesame seeds+ the most si#niicant

ste" in halva "rocess@in# (.edi#ian+

2004 .edi#ian+ 2011a+b)+ im"roves

their !nctional "ro"erties+ and

increasin# lavo!r and colo!r+

im"roves their sen@sory *!ality(b!l!t Molar+ 200G)& Deh!llin#removes relatively lar#e amo!nts o

anti@n!tritional oalic acid and ibre

contained in the testae+ %hich res!lts

in li#hter colo!red+ less bitter@tastin#

seeds&

Some man!act!rers add nat!ralin#redients to halva to boost lavo!r+

colo!r and em!lsion stability+ e&+vanilla+ chocolate+ al@monds or

"istachio n!ts& >thers occasionallyadd the %hitenin# a#ent titani!m

dioide (-171) (-lle!ch+ .edi#ian+ Nito!n+ 2011) and "alm oil at the

neadin# sta#e (

;he obective o this research %as

to determine %hether incor@"oratin#deatted sesame testae+ date ibre

concentrate and an em!lsiier

im"roves the

or#anole"tic+ "hysical and

n!tritional "ro"erties o

halva&

2& ,aterials and methods

2&1& Sam"les

2&1&1& Fibre "re"aration

Sesame testae+ a

%aste "rod!ct "rod!cedd!rin# the man!ac@t!re

o the sesame conectionhalva+ %ere s!""lied by a

;!nisian conectioner+;8?@=e ,o!lin+ Sa&

;he testae are removedater deh!llin# the

sesame seeds+ "rior tothe "re"aration o thesesame "aste (tahini)&

;he seed coats %eredried or 24 h at 40 =Cand milled in a 8-;SC

S? 1 Centri!#al ,ill at2:G0 r"m to a "article

si/e o less than 1 mm&Deattin# %as carried o!t

!sin# a Sohleta""arat!s+ %ith n@heane

as a solvent& ,illed testae%ere re@#ro!nd in a

8-;SC


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the date ibre concentrate+ and stored

at 1: =C or s!bse*!ent

"hysicochemical analyses and

incor"oration st!dies&

2&1&2& alva "re"aration

Sesame "aste (tahin) and the

no!#at !sed to "rod!ce halva aremass@"rod!ced on an ind!strial scale

at the ;8?@=e ,o!lin ac@tory+ assho%n in Fi#& 1& ;ahin %as "re"aredby #rindin# deh!lled roasted %hitesesame seeds im"orted rom S!dan&

o!#at is an aerated blend o s!#ars(s!crose and #l!cose syr!")

containin# cit@ric acid and soa"%ortroot etract& ;ahin at 55 =C and

no!#at at G0 =C are blended in a?8AS Are" -"ert Series G000+ or

1 min 50 s at s"eed settin# 1+ !sin# aneadin# hoo (these conditions

%ere o"timised to a""roach the halva*!ality "rod!ced on the ind!strial

scale)& Deatted sesame testae+ dateibre concentrate and em!lsiier -471

(ind!strial mono@acyl#lycerols o attyacids+ characterised by a hi#h meltin#

"oint+ :0 =C) %ere incor"orated !stater the addition o tahin and no!#at&;his ind!strially@"re"ared halva %as

then transerred into 200 # "lasticcontainers& ;%o batches o t%oilo#rammes each %ere removed or

each assay& ;he dierentorm!lations are ill!strated in;able 1&

;he "ercenta#e o dietary ibre %asdetermined in "reliminary

e"eriments&

2&2& ,ethods

2&2&1& Chemical analysisDry matter %as determined by

oven dryin# at 105 =C to a con@stant

%ei#ht& sh %as *!antiied by

comb!stion o the sam"le

in the m!le !rnace at

550 =C or : h& Fatcontent %as determined

by a Sohlet etraction

%ith heane or : h at the

boilin# "oint o the solvent

(6:70 =C)& ;he total

nitro#en %as assessed

!sin# the ?eldahlmethod "rotein %as

calc!lated !sin# the

standard conversionactor (6&25)& ;otal dietary

ibres %ere determined

accordin# to the >C

en/ymatic#ravimetric

method o Arosy+ s"+

Sch%ei/er+ De Bries+ and

F!rda (1G::)& S!#ar

content in the clariied

sam"le %as analysed %ith

a "henol's!l"h!ric acid

rea#ent (D!bois+ C&

2&9&4& Colo!rmeas!rement

Colo!r meas!rements%ere carried o!t !sin# a?onica ,inolta C8@900Chroma ,eter to

determine =R+ a

R and b

R

val!es& ;he =R va@l!e

indicates colo!r li#htness+i&e&+ on a scale o 0100+a hi#her n!mber indicates

li#hter colo!r the aRval!e#ives the s"an o red#reen colo!r+ %ith a

hi#her "ositive aR val!e

si#niyin# more

Wateradded

Citric acid

and soapwort

root added

Compressed air

,& -lle!ch et al& ' Food Chemistry 145 (2014) 765771 767

Sucrose and glucose syrup White sesame seeds introduced

introduced

Sieving

Syrup preparation

Remove stones/dust by aspiration

Storage of the syrup

DehullingWater addition

Heat treatment under vacuum:

Caramelisation

Sieving Sesame seed coats removed

Churning

Wash with water

NougatDrain and
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Roast (120C)

s

ee

d

co

at

s

re

mo

ve

d

Grinding

Sesame paste: Tahin

EmulsifierDietary fire

i! thoroughly

Dispense into containers

and seal

!al"a

Fi#& 1& alva "rod!ction at Coniserie ;rii =e ,o!lin (Sa+ ;!nisia)&

red

thebR

val!eindicatesetent oyello%bl!ecolo!r+%itha

hi#her"ositive

bR

re"resentin#moreyello%&

2&9&5&;et!reanalysisohalva

;et!re

Aroced!r

e

nalysis(;A

) test %as "erormed !sin# a ;1;et!re nalyser (==>D

nstr!ments+ -n#land) e*!i""ed %ith

a 1000 () load cell+ 0&05 ()detection ran#e& n acrylic cylin@drical "robe (diameter 0&9 mm) %as

!sed to com"ress the sam"le to 50Oo its ori#inal hei#ht (25 mm) at a

s"eed o 25 mm'min& ;he ;et!renalyser %as interaced %ith a

com"!ter+ %hich con@trolled theinstr!ments and analysed the data+

!sin# the sot%are s!""lied by;et!re ;echnolo#ies Cor"&ardness ("ea orce o irst

com"ression cycle)+ cohesiveness(ratio o "ositive areas o secondcycle to area o irst cycle) and

adhesiveness (ne#ative orce area othe irst byte re"resented the %or

necessary to "!ll the com"ressin#"l!n#er a%ay rom the sam"le) %ere

determined&

2&9&6& >il se"arationtest o halva

alva (20 #) %as

transerred tocentri!#e t!bes (50

ml)+ heated to 95+ 45+

50 or 55 =C in a %ater

bath and centri!#ed

at 2000# or 5 min&

;he se"arated oil %as

removed %ith a

Aaste!r "i"ette and

the "ercent o oil

released rom the total

oil "resent in the halva

%as calc!lated&

2&4& Sensoryeval!ation

;he or#anole"tic

characteristics o the

"rod!cts %ere deter@

mined by a ten@

member e"ert taste

"anel+ trained in the

eamina@tion o halva&

;he "anellists %ere

ased to eval!ate the"rod!cts or taste+

si#ht+ smell and to!ch$

colo!r+ hardness+ ease

o c!t+ lavo!r and

aroma+ on a 5@"ointhedonic scale ran#in#

rom 5 (very avo!r@

able) to 1 (very

!navo!rable) or each

sensory characteristic&


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76: ,& -lle!ch et al& ' Food Chemistry 145 (2014) 765771

;able 1 ;able 2Dierent orm!lations o halva& Chemical and Ahysical characteristics o deatted sesame testae+ date ibre concen@

trate and ra% halva&alva ;ahin o!#at -m!lsiier Date Sesame

(O) (O) (O) ibre (O) testae (O) Date ibre Deatted alvaconcentrate sesame testae

Form!las %itho!t em!lsiier G4&45 T 0&11b

G9&4G T 0&1:aG6&54 T 0&17c

Control 1 59 47 0 0 0 Dry matter (O)

Date ibre S!#ars 0 T 0a 1&21 T 0&0:b 42&57 T 0&65c

0&90O 52&:5 46&:5 0 0&9 0 ;otal dietary ibre

:6&4 T 1&96c

45&92 T 0&74b

1&72 T 0&02a

0&50O 52&75 46&75 0 0&5 0 >il

1&56 T 0&0:b 0&60 T 0&01a 91&:G T 1&25 c

0&:0O 52&6 46&6 0 0&: 0 sh

2&54 T 0&06b

22&9: T 0&5:c 1&70 T 0&05a

1O 52&5 46&5 0 1 0 Arotein 10&56 T 0&42a 12&0: T 0&6:

b 14&70 T 0&17c

Sesame testae a% 0&1:4 T 0&009b

0&945 T 0&015c 0&146 T 0&019a

0&90O 52&:5 46&:5 0 0 0&9 Aarticle si/e distrib!tion

0&50O 52&75 46&75 0 0 0&5 U40 lm 6&1 T 0&14aa :&9 T 0&12

bb D

0&:0O 52&6 46&6 0 0 0&: 40 to 71 22&2 T 0&96a 24&1 T 0&24 a D1O 52&5 46&5 0 0 1 71 to 100 17&6 T 0&69

17&09T 0&70 D

Form!las %ith em!lsiier 100 to 160 41&7a a

DT 1&26 41&G T 0&G9

Control 2 52&25 46&25 1&5 0 0 12&1b a D

160 to 200 T 0&92 :&4 T 0&21

Date ibre =R 44&:9 T 0&09 a 64&24 T 0&05

b 77&15 T 0&G:c

1O 51&75 45&75 1&5 1 0 aR 7&0: T 0&01c 2&45 T 0&01b 1&:5 T 0&05a

2O 51&25 45&25 1&5 2 0 bR G&4 T 0&01 a 14&46 T 0&01

b 17&:G T 1&07c

Sesame testae ;aste e!tral .itter D

1O 51&75 45&75 1&5 0 1 LC (# %ater'# sam"le) 4&61 T 0&19b 9&52 T 0&07a D

2O 51&25 45&25 1&5 0 2 >C (# oil'# sam"le) 2&6G T 0&10b 2&15 T 0&09a D

.!l density (#'ml) 0&672 T 0&01a

0&766 T 0&01b

D

ll #iven val!es are means o three determinations T standard deviation ece"t =R+

2&5& Statistical analysis aR+ bRare means o si determinations& ,eans in a ro% ollo%ed by the same letters

are not si#niicantly dierent (A V 0&05)&

2 n O dry matter+ D$ not determined

ll analytical determinations %ere re"licatedin tri"licate+ or #reater& Bal!es o each"arameter are e"ressed as the

mean T standard deviation ( T SD)& D!ncansm!lti"le ran#e test "rovided mean com"arisons%ith the level o statistical si#nii@cance set at AU 0&05& Statistical analyses %ere "erormed!sin# SASS or Lindo%s (Bersion 19&0)&

9& 8es!lts and disc!ssion

9&1& Chemical characteristics o ibre and alva

;able 2 "resentsthe avera#e com"osition o

deatted sesame testae+ date ibre concentrate

and halva& s ill!strated+ sesame tes@tae and

date ibre are #ood so!rces o dietary ibre+

"rotein and ash& alva is rich in s!#ars

(42&57O)+ at (91&:GO) and "rotein+ b!t lo% indietary ibre (1&72O)& Des"ite the addition o

47O s!#ars (46&1O dry matter) rom no!#at

added in the "rod!ction o halva+ only 42&57O

%ere detected (;able 2)& ;his can be e"lainedby the caramelisa@tion reaction %hich occ!rs

d!rin# the heat treatment o the carbo@hydrates

in no!#at ormation+ res!ltin# in the de#radation

o the s!#ars and the conversion to other

com"o!nds e&+ 5@hydroy@methyl@!r!ral and

or#anic acids (W!intas+ .randXo+ Silva+

2007)& Date ibre+ sesame testae and halva

sho%ed lo% %ater activ@ity (belo% 0&95)+ %hich

"revents bacteria+ mo!ld and yeast devel@

o"ment (-l#erisii+ 1GG:)&

9&2& Ahysical characteristics o ibres

Ahysical characteristics o date ibre andsesame testae are "re@sented in ;able 2&Date

ibre sho%s

si#niicantly (A U0&05) hi#her %aterand oil holdin#

ca"acities thansesame testae&;hese val!es are

m!ch lo%er than

those re"orted in o!r"revio!s st!dy(LC$ 15 # %ater'#

sam"le and >C$ G# oil'# sam"le)

(-lle!ch et al&+200:)&;his can be

attrib!ted to the orce!sed in the "resent

st!dy to etract+ dryand mill the ibre

com"ared to thetreatment !sed in o!r

"revio!s st!dy&

ndeed+ ibres %ereetracted %ith boilin#

%ater or 15 minrather than 5 min+dried in an oven at

65 =C or 24 h ratherthan ree/e@dryin#

and %ere #ro!nd to a"article si/e o less

than 0&2 mm ratherthan into coarse

"articles& -lle!ch etal& (2012) sho%ed

that a decreased"article si/e %as

associated

;able 9

-ect o addin# date ibre+

deatted sesame testae

and em!lsiier on

em!lsion stability o halva&

alva >il se"aration (# oil'100 # oil "resent in the initial sam"le) at

95 =C 45 =C 50 =C 55 =C

Litho!t em!lsiier

Control 1 2&97 T 0&05b 11&92 T 0&64c 25&61 T 1&10b 25&74 T 1&06

a

Date ibre

0&9O 0 T 0a 2&2: T 0&07b 25&:1 T 0&G6b 25&62G T 0&G2a

0&5O 0 T 0a 2&27 T 0&07b 25&09 T 1&21b 25&54 T 1&06

a

0&:O 0 T 0a 2&2: T 0&04b 25&61 T 1&15b 25&5G T 1&10

a

1O 0 T 0a 2&2: T 0&06b 26&12 T 1&19b 25&77 T 1&11

a

Sesame testae

0&9O 0 T 0a 2&27 T 0&0:b 24&G5 T 1&10b 25&4:9 T 1&06a

0&5O 0 T 0a 2&26 T 0&05b 25&46 T 0&G2b 24&70G T 1&02a

0&:O 0 T 0a 2&27 T 0&07b 25&51 T 1&05b 25&:0 T 0&G4a

1O 0 T 0

a

2&2: T 0&04

b

25&77 T 1&10

b

24&95 T 0&:G

a

Lith em!lsiier

Control 2 0 T 0a 0&51 T 0&04a 14&0: T 1&09a 24&741 T 0&G5a

Date ibre

1O 0 T 0a 0&59 T 0&02a 14&72 T 0&G:a 24&:5 T 1&10

a

2O 0 T 0a 0&54 T 0&04a 15&21 T 0&G6a 25&45 T 1&06

a

Sesame testae

1O 0 T 0a 0&52 T 0&02a 14&71 T 1&20a 25&45 T 1&04

a

2O 0 T 0a 0&54 T 0&06a 15&55 T 1&10a 25&42 T 0&G6

a

ll #iven val!es aremeans o o!rdeterminations T standarddeviation&

,eans in a col!mn

ollo%ed by the same

letters are not si#niicantly

dierent (A V 0&05)&
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7/13

%ith a red!ction in the LC and >C and

concl!ded that the de@#ree o #rindin# can

dama#e the re#ions o "otential %ater and oilholdin# ca"acities and thereore+ decrease the

"o%er to hold %ater and oil& C

val!es or oran#e

"eels as the air@

dryin# tem"erat!reincreased&
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8/13

,& -lle!ch et al& ' Food Chemistry 145 (2014) 765771 76G

s re#ards the sensory *!ality+sesame testae #ave a bitter taste and

are characterised by hi#her =Rand b

R

and lo%er aRval!es than is date ibre

(;able 2)& ;hese val!es s!##est thattestae are li#hter in colo!r+ more

yello% and less red& ;h!s+ the !se otestae as an in#redient mi#ht notaect the colo!r o the ood "rod!ctas m!ch as date ibres may+ b!t theyco!ld im"art a bitter taste&

9&9& alva "ro"erties

9&9&1& -m!lsion stability

;able 9 sho%sthe eect o addin#

ibre and em!lsiier on em!l@sionstability o halva at 95 =C+ 45 =C+ 50

=C and 55 =C& ;he addition o ibreminimised the oil se"aration and

si#niicantly (A V 0&05) im"roved theem!lsion stability at 95 =C and 45 =Ccom"ared to control 1 (%itho!t ibreand em!lsiier) inde"endent o the

"er@centa#e o the ibre added&o%ever+ ibre addition did not

"revent oil se"aration at 50 =C and55 =C& ddition o 1&5O o em!lsiier

!r@ther im"roved the em!lsionstability at 45 =C and 50 =C+ inde"en@

dent o the added ibre& t 55 =C+ibre %ith em!lsiier added did not

"revent oil se"aration& ll theseres!lts can be e"lained by the

ca"acity o ibre to hold oil and by the"o%er o the em!lsiier to increase

the viscosity o the oil "hase byca!sin# the solidiica@tion o the oil in

halva+ since the em!lsiier "ossesseda hi#h melt@in# "oint (:0 =C)& -reie

et al& (2005) st!died the eect oadded non@hydro#enated "alm oil onthe em!lsion stability o halva and

sho%ed that the addition o 1O or2&5O o non@hydro#enated "alm oil(solid at room tem"erat!re) increased

the viscosity o the oil "hase andcontrib!ted to the em!lsion stability o

halva at 25 =C& ;hey concl!ded that

the mechanism o "reventin# oil se"@aration %as related to an increase inthe viscosity o the oil "hase&

9&9&2& ;et!re "roile analysis

;et!ral eval!ation o halva

containin# date ibre+ sesame tes@tae

and em!lsiier or hardness+

adhesiveness and cohesiveness is

"resented in ;able 4& ;here %as a

statistical dierence bet%een the

halva containin# ibre and em!lsiier+

and the controls& ;he addition o date

ibre+ sesame testae and em!lsiier tohalva led to an increase in hardness

(9&0:G&9:@old) com"ared %ith

Control 1& ;he hardness o halva

containin# only ibre %as

hi#her than the sam"les

containin# both em!lsiier

and ibre& ndeed+ there is

a si#@niicant red!ction+ !"

to 49&7O in the hardnessval!es o ibre@or@tiied

halva s!""l ied %ithem!lsiier com"ared %ith

halva containin# only 1O

o ibre& ;he si#niicant

chan#es in hardness

that %ere recorded in at

content and the "hysical"ro"erties o oil %ere d!e

to the act that thesam"les s!""lemented

%ith ibre and em!lsiiercontained less oil and'or

contained em!lsiier& ;heem!lsiier+ com"osed o

mono@acyl#lycerols oatty acids+ had a hi#hmeltin# "oint (:0 =C)& ;his

e"lained the solidiicationo ses@ame oil+attrib!table to chan#es in

the "hysical "ro"erties+s!ch as meltin# "oint and

viscosity& ;he contact oem!lsiier+ %hich is !sed

to bind to#ether normallynoncombinative

s!bstances e&+ oil and

%ater+ %ith sesame oil(li*!id at ambienttem"erat!re) in@creased

viscosity and solidiied themit!re+ an observation

also re@"orted by

ddition o ibre and

em!lsiier also res!lted ina si#niicant in@crease in

adhesiveness (6&9:25&9:@old)+ %hich %asmore mared %hen the

"ercenta#e o testae and

date ibre %as increased(;able 4)& s or hardness+

si#niicant chan#es inadhesiveness co!ld be

related to the "hysical"ro"erties o the oil %hen

ibre and em!lsiier %ereadded&

;he cohesiveness

increased as testae+ date

ibre and em!lsiier %ere

added (1&:42&:@old) in

com"arison to Control 1

(;able 4)& ;h!s+ addition

o ibre and em!lsiierim"roved the

cohesiveness o the

halva&

9&9&9& Colo!rmeas!rement

;he colo!r o halva isone o the main actors by%hich cons!m@ers !d#eits acce"tability in ;!nisia&t de"ends on vario!sactors+ incl!din# thec!ltivars o sesame !sed+

concentrations o tahinand no!#at+ "i#ment@#rade o titani!m dioide+
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9/13

a %hitenin# a#ent+ and additives+s!ch as chocolate& ;he eects odate ibre+ testae and em!lsiier !"on

halva colo!r (li#htness =R+ redness a

R+

yello%ness bR) are sho%n in ;able 4&

Si#niicant red!ctions in the li#htnessva@l!e %ere observed bet%een thecontrol halva+ sam"les s!""le@mented %ith date ibre (!" to

11&::O)+ and testae@s!""lementedsam"les (!" to 7&16O) (A U 0&05)+ecl!din# the halva orm!lated %ith

0&9O ibre (;able 4)&;he redness val!es

%ere hi#her in

com"arison to the

controls as a res!lt o the

ibre added+ and this

increase %as more

"rominent in the sam"les

s!""lemented %ith date

ibre (!" to 1&7@old)& otethat sam"les orm!lated

%ith 0&9O date ibre and0&9O and 0&5O testae do

not "resent a si#niicant

dierence in the redness

val!es+ com"ared %ith thecontrols& Si#niicant and

hi#her red!ctions in the

yello%ness val!es %ere

observed in halva

s!""lemented %ith date

ibre (!" to 22&1O) than

halva %ith testae added(!" to 6&2O)+ com"ared

%ith the controls&

;able 4

-ect o ibre and em!lsiieradditions on tet!ral"ro"erties (hardness+adhesion and cohesion) andcolo!r characteristics ohalva&

ardness ()

Litho!t em!lsiier

Control 1 7+69Date ibre

0&9O 92&01

0&5O 42&1G0&:O 55&6:

1O 67&24Sesame testae

0&9O 99&140&5O 40&7:

0&:O 52&::

1O 71&62Lith em!lsiier

Control 2 29&57Date ibre

1O 41&56

2O 4:&:2Sesame testae

1O 40&2:

2O 50+42

ll #iven val!es are meanso si determinations Tstandard deviation& ,eans ina col!mn ollo%ed by thesame letters are notsi#niicantly dierent (A V0&05)&
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10/13

770 ,& -lle!ch et al& ' Food Chemistry 145 (2014) 765771


11/13

;able 5

Sensory eval!ation o hal%a "re"ared by incor"oratin# date ibre+ deatted sesame testae and em!lsiier&

Colo!r ardness -asiness to c!t >do!r ;aste >verall *!ality

Litho!t em!lsiier

Control 1 9&97 T0&51

1+:1 T 0&54a

1+:7 T 0&29a+b

9&25 T 0&71a

9+06 T 0&4Gb

2&67 T 0&29b+c+dDate ibre

0&9 9&25 T0&9:

2&66 T 0&:6b+c+d+e 2&16 T 0&5Gb+c

9&00 T 0&GGa

9&12 T 0&:9b

2&:0 T 0&50c+d+e

0&5 2&56 T0&41d+e

2&:7 T 0&:c+d+e 2&625 T 0&52c+d

9&1: T 0+97a

9&06 T 0&77b

2&:6 T 0&25c+d+e

0&: 1&62 T0&95b

2&25 T 0&65a+b+c

2&975 T 0&74b+c

9&12 T 0&44a

2&G9 T 0+56b

2&46 T 0&2Ga+b

1 1&91 T0&45a+b 2&12 T 0&44a+b 2&1: T 0&59b+c 2&G9 T 0&62a 2&:7 T 0&44b 2&2: T 0&12aSesame testae

0&9O 9&2: T0&9G

2&71 T 0&44b+c+d+e 2+7: T 0&6Gc+d

2&G5 T 0&62a

9&16 T 0&44b

2&G: T 0&24e

0&5O 2&G2 T0&49

9&00 T 0&50d+e

2&:5 T 0&55c+d

9&14 T 0&62a

2&G5 T 0&4Gb

2&G4 T 0&25d+e

0&:O 2&65 T0&99d+e

2&99 T 0&52a+b+d

2&16 T 0&75b+c

9&15 T 0&41a

2&:5 T 0&41b

2&61 T 0&2Ga+b+c+d

1O 2&1 T0&49c

2&05 T 0&97a+b

1&415 T 0&7a

9&99 T 0&52a

2&G9 T 0&67b

2&2G T 0+12a

Lith em!lsiier

Control 2 9&:2 T0&56#

9&99 T 0&:6e

9&27 T 0&96d

9&22 T 0&54a

9&22 T 0&G4b

9&97 T 0&97

Date ibre

1O 1&61 T0&41b

9&15 T 0&46e

9&16 T 0&66d

9&11T 0&54a

9&22 T 0&56b

2&:5 T 0&25c+d+e

2O 1&16 T0&25a

2&GT 0&51c+d

9&11T 0&60d

9&05 T 0&69a

9&55 T 0&41c

2&72 T 0&17b+c+d+eSesame testae

1O 2&25 T0&42c+d

9&16 T 0&61e

9&22 T 0&62d

9&25 T 0&69a

9&40 T 0&59b

9&00 T 0&91e

2O 2&05 T0&4Gc

2&66 T 0&71b+c+d

2&:9 T 0&G2c+d

9&9T 0&4:a 1&:5 T 0&97a 2&56 T 0&97

a+b+c

,eans in a col!mn ollo%ed by the same letters are not si#niicantly dierent (A V 0&05)&

9&9&4& Sensory characteristics

;he eects o date ibre+ testae andem!lsiier s!""lementation on the sensorycharacteristics o halva are "resented in ;able5& s re#ards colo!r intensity+ the o"inions"rovided by taste "anellists and those

determined %ith instr!ments (=R) are in

a#reement& n@deed+ %ith an increase in thelevel o ibre in the orm!lation+ the colo!rscores o halva decreased and this red!ction%as more "rominent in the sam"les %ith dateibre&

8e#ardin# the hardness and ease to c!t

halva+ sam"les %ith em!lsiier+ sam"les %ith

em!lsiier H ibre (1O) and sam"les %ith ibre(!" to 0&5O) had hi#her scores& ;h!s+ the

em!lsiier+ date ibre and testae im"roved both

hardness and c!ttin# ease& >n the other hand+

halva "rocessed %ith more ibre !sin# an

em!lsiier that "ro@motes l!brication bet%een

ibre com"onents+ red!ced the hardness&

s re#ards lavo!r+ halva ortiied %ith 2O

testae received the lo%est avo!rability ratin#rom the taste "anellists+ %hereas halva

orm!lated %ith 2O date ibre %as the mosta""reciated& >ne inter@"retation o this res!lt is

that testae may have a bitter taste it may also

be d!e to dierences in the chemical nat!re oeach ibre so!rce (-lle!ch et al&+ 200:+ 2012)&;he other halva orm!lations did not sho% any

si#niicant dierences in the lavo!r a""eal&

For overall *!ality+ the most a""reciated

sam"le %as halva "re@"ared %ith em!lsiier

(9&97 on a 5@"oint hedonic scale)& alva or@

m!lated %ith em!lsiier H1O date ibre or

testae+ and halva containin# 0&9O and 0&5O

date ibre or testae+ also received a hi#h ratin#&

>verall acce"tability %as rated as "oor in the

case o halva orm!lated %ith 1O ibre %itho!t

added em!lsiier&

4& Concl!sions

Fibres rom date r!it "!l" and sesame

testae can be recycled as val!e@added ood

s!""lements that

"rovide beneicialdietary ibre and

bioactive

com"o!nds& ;hese

ibre@rich commercial

by@"rod@!cts+

combined %ith

em!lsiier+ "rod!ce

halva %ith im"roved

"al@atability and

technical "ro"erties

s!ch as stability+

homo#eneo!stet!re+ "hysiolo#ical

!nctionalities+ and

the s!""lemental

medic@inal and

n!tritional beneits o

"oly"henolic

antioidants&

cno%led#ement

;he a!thors

than ;8?@=e

,o!lin (Sa+

;!nisia) or s!""lyin#

all halva

orm!lations&

8eerences

b!l!t+ ,&+ Molar+ &(200G)&Ahysicochemical andrheolo#ical "ro"ertieso sesame "astes(tahin) "rocessedrom h!l led and!nh!lled roastedsesame seeds andtheir blends at vario!slevels& Zo!rnal oFood Arocess-n#ineerin#+ 91+4::502&

l"aslan+ ,&+ ayta+ ,&(2002)& 8heolo#icaland sensory"ro"erties o "eme/

(#ra"emolasses)'tahin(sesame "aste)blends& Zo!rnal oFood -n#ineerin#+54+ :GG9&

.edi#ian+ D& (2004)&istory and lore osesame in So!th%est

sia& -conomic.otany+ 5:(9)+ 92G959&

.edi#ian+ D& (2011a[2010\)& C!rrentmaret trends$ Criticaliss!es and economicim"ortance o sesame& n D&.edi#ian (-d&)+

Sesame$ the #en!sSesam!m&,edicinal andaromatic "lantsind!strial "roilesseries (""& 4294G0)&.oca8aton+ F=$ C8CAress+ ;aylor Francis


12/13

Francis &+ .esbes+ S&+.lecer+ C&+ ttia+ & (2011a)&Dietary ibre and ibre@rich by@"rod!cts o ood "rocessin#$ Characteri/ation+technolo#ical !nctionality and commercial a""lication$

revie%& FoodChemistry+ 124+ 411421&-lle!ch+ ,&+ .esbes+ S&+ 8oise!+ >&+ .lecer+ C&+ ttia+

& (2007)& W!ality characteristics o sesame seeds

and by@"rod!cts&Food Chemistry+ 109+641650&

-lle!ch+ ,&+ .esbes+ S&+8oise!+ >&+ .lecer+C&+ Deroanne+ C&+Drira+ &@-&+ et al&(200:)& Date lesh$Chemical com"ositionand characteristics othe dietary ibre& Food

Chemistry+ 111+ 6766:2&-lle!ch+ ,&+ .edi#ian+ D&+

Nito!n+ & (2011b)&Sesame (Sesam!mindic!m =&) seeds inood+ n!trition+ andhealth& n B& 8&Areedy+ 8& 8&Latson+ B& .& Aatel(-ds&)+ !ts seedsin health and disease"revention (1st ed&+""& 102G1096)&=ondon+ .!rlin#ton,+ San Die#o$

-lsevier'cademicAress&

-reie+ ?& &+ 8ababah+ ;&,&+ l@8ababah+ ,&

& (2005)& W!alityattrib!tes o halva by!tilisation o "rotein+non@hydro#enated"alm oil+ em!lsiier+#!m arabic+ s!crose+and calci!m chloride&nternational Zo!rnal

o Food Aro"erties+ :+415422&


13/13

,& -lle!ch et al& ' Food Chemistry 145 (2014) 765771 771

,acConnell+ & &+ -ast%ood+ &+ ,itchell+ L& D&(1GG7)& Ahysical characterisation o ve#etableoodst!s that co!ld inl!ence bo%el !nction&Zo!rnal o theScience o Food and #ric!lt!re+

25+ 14571464&

,a+ D& & F&+ Chi!+ A& &+ ?o+ ?&,& (2011 [2010\)& ntioidantand ant icarcino#enic"otentials o sesame li#nans&n D& .edi#ian (-d&)+ Sesame$the #en!s Sesam!m&,edicinal and aromatic "lantsind!strial "roiles series (""&111121)& .oca 8aton+F=$C8C Aress+ ;aylor Francis

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