Utilization of Carob Flour for Mitigating Oil Separation Issue in Traditional Turkish Tahini Halva

Öz

Tahini halva, a popular confectionery product, often encounters challenges such as oil separation and oxidation. This study investigates the potential of utilizing carob flour as a substitute for cocoa to address these issues and enhance the quality of tahini halva, especially in terms of bioactive properties and dietary fiber. Carob, abundant in the Mediterranean region, offers high nutritional value and functional benefits, making it a promising alternative. A comparative analysis was conducted to evaluate the effects of carob flour on the physicochemical, antioxidant, and sensory characteristics of tahini halva in comparison to cocoa. Results revealed that the incorporation of carob flour effectively mitigated oil release, imparted superior antioxidant activity, and influenced the color attributes of tahini halva. Furthermore, sensory evaluation indicated comparable acceptability with control samples, with the optimal concentration of 5% carob flour yielding the most favorable outcomes. This research highlights the potential of carob flour as a functional ingredient to enhance the nutritional profile and sensory appeal of tahini halva, offering opportunities for product innovation and diversification in the confectionery industry.

Anahtar Kelimeler

• Carob flour
• Tahini halva
• Cocoa substitution
• Oil Separation

Geleneksel Türk Tahin Helvasında Yağ Ayrışması Sorununun Azaltılmasında Keçiboynuzu Unu Kullanımı

Öz

Popüler bir şekerleme ürünü olan tahin helvasında sıklıkla yağın ayrılması ve oksidasyon gibi problemlerle karşılaşılmaktadır. Bu çalışmada, söz konusu problemleri gidermek ve tahin helvasının kalitesini, özellikle biyoaktif özellikler ve diyet lifi açısından arttırmak için kakao yerine keçiboynuzu ununun kullanım potansiyeli incelenmektedir. Akdeniz bölgesinde bol miktarda bulunan keçiboynuzunun yüksek besin değeri ve fonksiyonel özellikleri keçiboynuzunu önemli bir alternatif haline getirmiştir. Araştırmada keçiboynuzu ununun tahin helvasının fizikokimyasal, antioksidan ve duyusal özellikleri üzerindeki etkileri incelenmiş ve kakao ile karşılaştırılmıştır. Sonuçlar, keçiboynuzu ununun eklenmesinin yağ salınımını etkili bir şekilde azalttığını, üstün antioksidan aktivite sağladığını ve tahin helvasının renk özelliklerini etkilediğini göstermiştir. Ayrıca duyusal değerlendirme sonucunda, %5 keçiboynuzu unu kullanılan tahin helvalarının beğenildiği ve kontrol örneği ile eşdeğer bulunduğu gözlenmiştir. Bu araştırma, tahin helvasının besin profilini ve duyusal çekiciliğini artıran, şekerleme endüstrisinde ürün yeniliği ve çeşitlendirme fırsatları sunan işlevsel bir bileşen olarak keçiboynuzu ununun potansiyelini vurgulamaktadır.

Anahtar Kelimeler

• Keçiboynuzu unu
• Tahin helvası
• Kakao ikamesi
• Yağ ayrışması

Kaynakça

1. Referans1.Turkish Food Codex (2015). Tahini halva notification. No:2015/28. https://www.mevzuat.gov.tr/File/GeneratePdf?mevzuatNo=20836&mevzuatTur=Teblig&mevzuatTertip=5
2. Referans2.Öğütücü, M., Arifoğlu, N., & Yılmaz, E. (2017). Restriction of oil migration in tahini halva via organogelation. Eur. J. Lipid Sci. Technol, 119, 1600189. https://doi.org/10.1002/ejlt.201600189
3. Referans3. Mureşan, V., Blecker, C., Danthine, S., Racolţa, E., & Muste, S. (2013). Confectionery products (halva type) obtained from sunflower: production technology and quality alterations: A review. Biotechnol. Agron. Soc. Environ, 17(4), 651-659. https://popups.uliege.be/1780-4507/index.php?id=10463/index.php?id=16937&file=1&pid=10463&lang=fr
4. Referans4. Şener, Ö., & Hakgüder Taze, B. (2022). Fonksiyonel bir gıda bileşeni olarak keçiboynuzu: özellikleri ve gıda uygulamaları. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi, 6(1), 45-66. https://doi.org/10.47137/usufedbid.1130043
5. Referans5. Papageorgiou, M., Paraskevopoulou, A., Pantazi, F., & Skendi, A. (2020). Cake perception, texture and aroma profile as affected by wheat flour and cocoa replacement with carob flour. Foods, 9(11), 1586. https://doi.org/10.3390/foods9111586
6. Referans6. Tounsi, L., Mkaouar, S., Bredai, S., & Kechaou, N. (2022). Valorization of carob by-product for producing an added value powder: Characterization and incorporation into Halva formulation. Journal of Food Measurement and Characterization, 16(5), 3957-3966. https://doi.org/10.1007/s11694-022-01494-z
7. Referans7. Öğütcü, M., Arifoğlu, N., Temizkan, R., & Yilmaz, E. (2018). Preventing oil leakage with natural wax additions during the storage of tahini halva. Rivista Italiana Delle Sostanze Grasse, 95(2).
8. Referans8. Aloui, F., Maazoun, B., Gargouri, Y., & Miled, N. (2016). Optimization of oil retention in sesame based halva using emulsifiers and fibers: an industrial assay. Journal of Food Science and Technology, 53(3), 1540-1550. https://doi.org/10.1007/s13197-015-2116-5

9. Referans9. Ereifej, K. I., Rababah, T. M., & Al-Rababah, M. A. (2005). Quality attributes of halva by utilization of proteins, non-hydrogenated palm oil, emulsifiers, gum arabic, sucrose, and calcium chloride. International Journal of Food Properties, 8(3), 415-422. https://doi.org/10.1080/10942910500267323
10. Referans10. Elleuch, M., Bedigian, D., Maazoun, B., Besbes, S., Blecker, C., & Attia, A. (2014). Improving halva quality with dietary fibres of sesame seed coats and date pulp, enriched with emulsifier, Food Chemistry, 145, 765–771. https://doi.org/10.1016/j.foodchem.2013.08.085
11. Referans11. AOAC, (2005). Determination of moisture, ash, protein and fat. Official Method of Analysis of the Association of Analytical Chemists. 18th Edition, AOAC, Washington DC.
12. Referans12. Yue, F., Zhang, J., Xu, J., Niu, T., Lü, X., & Liu, M. (2022). Effects of monosaccharide composition on quantitative analysis of total sugar content by phenol-sulfuric acid method. Frontiers in nutrition, 9, 963318. https://doi.org/10.3389/fnut.2022.963318
13. Referans13. Flieger, J., Flieger, W., Baj, J., & Maciejewski, R. (2021). Antioxidants: Classification, natural sources, activity/capacity measurements, and usefulness for the synthesis of nanoparticles. Materials, 14(15), 4135. https://doi.org/10.3390/ma14154135
14. Referans14. Martley, F.G., & Michel, V. (2001). Mehrabi, S., Koushki, M., & Azizi, M. H. (2017). Effect of grape syrup as a replacement for sugar on the chemical and sensory properties of sponge cake. Current Research in Nutrition and Food Science, 5(2), 126. http://dx.doi.org/10.12944/CRNFSJ.5.2.09
15. Referans15. Efe, E., Bek, Y., & Şahin, M., (2000). SPSS’te çözümleri ile istatistik yöntemler II, Kahramanmaraş Sütçü İmam Üniversitesi Rektörlüğü, Yayın No: 73, Ders Kitapları Yayın No: 9.
16. Referans16. Herken, E. N., & Aydın, N. (2015). Use of carob flour in the production of tarhana. Polish Journal of Food and Nutrition Sciences. 65(3), 167-174. https://doi.org/10.1515/pjfns-2015-0010
17. Referans17. Marshall, M. R. (2010). Ash analysis. Food analysis, 4, 105-116.
18. Referans18. Çağlar, A., & Erol, N., Elgün, S.M., (2013). Effect of carob flour substitution on chemical and functional properties of tarhana. Journal of Food Processing and Preservation 37, 670-675. https://doi.org/10.1111/j.1745-4549.2012.00708.x
19. Referans19. Elyildirim, F. (2009). Cevizli yaz helvasında değişik depolama sıcaklıklarında meydana gelen kimyasal, fiziksel, mikrobiyolojik ve duyusal değişiklikler üzerine bir araştırma [Master's thesis, Afyon Kocatepe University]. YOK Thesis Center.
20. Referans20. Petkova, N., Petrova, I., Ivanov, I., Mihov, R., Hadjikinova, R., Ognyanov, M., & Nikolova, V. (2017). Nutritional and antioxidant potential of carob (Ceratonia siliqua) flour and evaluation of functional properties of its polysaccharide fraction. Journal of Pharmaceutical Sciences and Research, 9(11), 2189-2195. https://www.jpsr.pharmainfo.in/Documents/Volumes/vol9Issue11/jpsr09111744.pdf
21. Referans21. Papaefstathiou, E., Agapiou, A., Giannopoulos, S., & Kokkinofta, R. (2018). Nutritional characterization of carobs and traditional carob products. Food Science & Nutrition, 6(8), 2151-2161. https://doi.org/10.1002%2Ffsn3.776
22. Referans22. Tounsi, L., Karra, S., Kechaou, H., & Kechaou, N. (2017). Processing, physico-chemical and functional properties of carob molasses and powders. Journal of Food Measurement and Characterization, 11, 1440-1448. https://doi.org/10.1007/s11694-017-9523-4
23. Referans23. Loullis, A., & Pinakoulaki, E. (2018). Carob as cocoa substitute: a review on composition, health benefits and food applications. European Food Research and Technology, 244, 959-977. https://doi.org/10.1007/s00217-017-3018-8
24. Referans24. Pazır, F., & Alper, Y. (2016). Keçiboynuzu meyvesi (Ceratonia siliqua L.) ve sağlık. Akademik Gıda, 14(3), 302-306. https://dergipark.org.tr/tr/download/article-file/1186176
25. Referans25. Sęczyk, L., Świeca, M., & Gawlik-Dziki, U., (2016). Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta. Food Chemistry 194(1), 637-642. https://doi.org/10.1016/j.foodchem.2015.08.086
26. Referans26. Atasoy, F.A., (2009). The effects of carob juice concentrates on the properties of yogurt. International Journal of Dairy Technology, 62(2), 228-233. https://doi.org/10.1111/j.1471-0307.2009.00465.x
27. Referans27. Afshari-Jouybari, H., & Farahnaky, A. (2011). Evaluation of photoshop software potential for food colorimetry. Journal of Food Engineering, 106(2), 170-175. https://doi.org/10.1016/j.jfoodeng.2011.02.034
28. 2Referans8. Nachtomi, E., & Alumot, E. (1963). Tannins and polyphenols in carob pods (Ceratonia siliqua). Journal of the Science of Food and Agriculture, 14(7), 464-468. https://doi.org/10.1006/jfca.1997.0528
29. Referans29. Ioannou, G. D., Savva, I. K., Christou, A., Stavrou, I. J., & Kapnissi-Christodoulou, C. P. (2023). Phenolic profile, antioxidant activity, and chemometric classification of carob pulp and products. Molecules, 28(5), 2269. https://doi.org/10.3390/molecules28052269
30. Referans30. Andres-Lacueva, C., Monagas, M., Khan, N., Izquierdo-Pulido, M., Urpi-Sarda, M., Permanyer, J., & Lamuela-Raventós, R. M. (2008). Flavanol and flavonol contents of cocoa powder products: influence of the manufacturing process. Journal of Agricultural and Food Chemistry, 56(9), 3111-3117. https://doi.org/10.1021/jf0728754
31. Referans31. Yousif, A. K., & Alghzawi, H. M. (2000). Processing and characterization of carob powder. Food Chemistry, 69(3), 283-287. https://doi.org/10.1016/S0308-8146(99)00265-4