Determination of Chemical and Microbiological Quality in Commercial Tahini Halva Samples
40 samples of tahini halva from 5 different firms, in 4 distinct varieties—plain, hazelnut, carob, and vanilla—were gathered for this study from producers in the provinces of Balikesir and Bursa as well as from commercial markets. Samples were taken from two different lot numbers for each company. A...
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Hasan Eleroğlu
2022-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5684 |
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| author | Zeynep Kilci Ramazan Ulku Çetin |
| author_facet | Zeynep Kilci Ramazan Ulku Çetin |
| author_sort | Zeynep Kilci |
| collection | DOAJ |
| description | 40 samples of tahini halva from 5 different firms, in 4 distinct varieties—plain, hazelnut, carob, and vanilla—were gathered for this study from producers in the provinces of Balikesir and Bursa as well as from commercial markets. Samples were taken from two different lot numbers for each company. As a result of the analyzes made on the tahini halva samples, it was determined that the total amount of sesame oil varied between 24.67-38.87%, the total amount of tahini ranged between 59.34-69.7%, the total moisture amount was between 0.1-0.9%, the total ash amount was 0.089-3.16%, and the total salt amount was between 0.001-0.024%; as a result of microbiological cultivations in which the presence of yeast and mold were analyzed, an average of 10 cfu/g in plain tahini halva samples, an average of 90 cfu/g in hazelnut tahini halva samples, an average of 45 cfu/g in carob tahini halva samples, and an average of 25 cfu/g in vanilla tahini halva samples were determined. All samples of tahini halva were found to be free of contamination with Salmonella spp., Staphylococcus aureus or Escherichia coli. When all of these findings were taken into consideration, it was found that one of the sampled firms did not produce in accordance with the Turkish Food Codex Communique on Tahini Halva (2015/28) in terms of total sesame oil (%) and ash content (%) of two companies. Combined, the findings of the chemical and microbiological analyses indicate that 85% of the samples were prepared in line with the TFC. |
| format | Article |
| id | doaj-art-0b093d4a97034c60aae75b556fffd5c8 |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2022-12-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-0b093d4a97034c60aae75b556fffd5c82025-08-20T01:59:30ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2022-12-0110sp22982298710.24925/turjaf.v10isp2.2982-2987.56842771Determination of Chemical and Microbiological Quality in Commercial Tahini Halva SamplesZeynep Kilci0Ramazan Ulku Çetin1Department of Food Processing, Vocational School of Susurluk, Bandirma Onyedi Eylul University, BalikesirDepartment of Food Processing, Vocational School of Susurluk, Bandirma Onyedi Eylul University, Balikesir40 samples of tahini halva from 5 different firms, in 4 distinct varieties—plain, hazelnut, carob, and vanilla—were gathered for this study from producers in the provinces of Balikesir and Bursa as well as from commercial markets. Samples were taken from two different lot numbers for each company. As a result of the analyzes made on the tahini halva samples, it was determined that the total amount of sesame oil varied between 24.67-38.87%, the total amount of tahini ranged between 59.34-69.7%, the total moisture amount was between 0.1-0.9%, the total ash amount was 0.089-3.16%, and the total salt amount was between 0.001-0.024%; as a result of microbiological cultivations in which the presence of yeast and mold were analyzed, an average of 10 cfu/g in plain tahini halva samples, an average of 90 cfu/g in hazelnut tahini halva samples, an average of 45 cfu/g in carob tahini halva samples, and an average of 25 cfu/g in vanilla tahini halva samples were determined. All samples of tahini halva were found to be free of contamination with Salmonella spp., Staphylococcus aureus or Escherichia coli. When all of these findings were taken into consideration, it was found that one of the sampled firms did not produce in accordance with the Turkish Food Codex Communique on Tahini Halva (2015/28) in terms of total sesame oil (%) and ash content (%) of two companies. Combined, the findings of the chemical and microbiological analyses indicate that 85% of the samples were prepared in line with the TFC.http://www.agrifoodscience.com/index.php/TURJAF/article/view/5684tahini halvaplain, hazelnutcarobvanillaturkish food codexchemical qualitymicrobiological quality |
| spellingShingle | Zeynep Kilci Ramazan Ulku Çetin Determination of Chemical and Microbiological Quality in Commercial Tahini Halva Samples Turkish Journal of Agriculture: Food Science and Technology tahini halva plain, hazelnut carob vanilla turkish food codex chemical quality microbiological quality |
| title | Determination of Chemical and Microbiological Quality in Commercial Tahini Halva Samples |
| title_full | Determination of Chemical and Microbiological Quality in Commercial Tahini Halva Samples |
| title_fullStr | Determination of Chemical and Microbiological Quality in Commercial Tahini Halva Samples |
| title_full_unstemmed | Determination of Chemical and Microbiological Quality in Commercial Tahini Halva Samples |
| title_short | Determination of Chemical and Microbiological Quality in Commercial Tahini Halva Samples |
| title_sort | determination of chemical and microbiological quality in commercial tahini halva samples |
| topic | tahini halva plain, hazelnut carob vanilla turkish food codex chemical quality microbiological quality |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5684 |
| work_keys_str_mv | AT zeynepkilci determinationofchemicalandmicrobiologicalqualityincommercialtahinihalvasamples AT ramazanulkucetin determinationofchemicalandmicrobiologicalqualityincommercialtahinihalvasamples |