Optimization of oil retention in sesame based halva using emulsifiers and fibers: an industrial assay

Oil bleeding during storage oleaginous seeds based confectionery products is a major problem affecting acceptance by consumers. Halva is a popular sweet food prepared from a sesame paste and a sugar mixture. The objective of this work was to improve the oil retention in this product by incorporating...

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Bibliographic Details
Published in:Journal of food science and technology 2016-03, Vol.53 (3), p.1540-1550
Main Authors: Aloui, F., Maazoun, B., Gargouri, Y., Miled, N.
Format: Article
Language:English
Subjects:
Centrifugation
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Emulsifiers
Fibers
Food
Food products
Food Science
Manufacturing
Methods
Nutrition
Oil
Oils & fats
Optimization
Original
Original Article
Production management
Regression analysis
Retention
Seeds
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Summary:Oil bleeding during storage oleaginous seeds based confectionery products is a major problem affecting acceptance by consumers. Halva is a popular sweet food prepared from a sesame paste and a sugar mixture. The objective of this work was to improve the oil retention in this product by incorporating commercial fibers and emulsifiers: soya lecithin and monoglycerides (MG1 or MG2) during manufacturing. Oil retention yield was optimized on small batches, by response surface methodology using a central composite design applied with two factors, emulsifier concentration (0.25–2.25 %) and fibers concentration (0–2 %) at three levels. A centrifugation test was optimized to assess oil retention in halva samples. The experimental response (oil retention) was fitted with quadratic equations for each emulsifier, using multiple regression analysis. The emulsion stability increased with increasing the emulsifier concentration, particularly to 2.25 %. The oil bleeding assessed at 45 °C was slow but yielded similar results to those estimated by centrifugation test. The latter seems an attractive rapid method to quantify oil retention in oleaginous seeds and crops based food matrices. At an industrial scale, the increase of MG1 concentration to 2.25 % in halva enhances the oil retention of the product but does not affect its color or textural characteristics. Microscopic observations allowed us to explain high oil retention in this product by a homogeneous dispersion of oil droplets in the aqueous phase.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-015-2116-5