Geleneksel Türk Tahin Helvasında Yağ Ayrışması Sorununun Azaltılmasında Keçiboynuzu Unu Kullanımı

Yıl 2024, Cilt: 3 Sayı: 1, 17 - 27, 08.07.2024

Çağla Özbek Başak Öncel Yüksel Özdemir

https://doi.org/10.58625/jfng-2471

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

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

Kaynakça

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