Quality characteristics of sunflower Halawa

✍ Scribed by Damir, A. A. ;Abdel-Nabey, A. A.

• Publisher: John Wiley and Sons
• Year: 1990
• Tongue: English
• Weight: 399 KB
• Volume: 34
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19900340602

✦ Synopsis

Chemical analysis showed that sunflower halawa contained higher crude ether extract than sesame halawa, while the protein, ash and crude fiber were practically similar in both. The chemical analysis emphasized the high energy value of sunflower halawa (23.3 kJ/g). The in vitro digestibility of sunflower and sesame halawas amounted to 98.9% and 98.4%, being close to that of casein (99.6%). Oil separation in sunflower halawa was followed during storage at room temperature. Although the peroxide value of sunflower halawa oil increased with prolonged storage time, rancid taste was not detected.

Sensory evaluation showed no significant difference between sunflower and sesame halawas, except that the former was dark in colour. The introduction of 50 % of each of sunflower and sesame tahinas in halawa manufacture is suggested to improve the quality characteristics as a means of doubling its production and reduction of importation of sesame seeds.