Improving halva quality with dietary fibres of sesame seed coats and date pulp, enriched with emulsifier

[en] Supplementation of halva with waste products of manufacturing, for example defatted sesame seed coats (testae) and date fibre concentrate, can improve its nutritional and organoleptic qualities. These constituents provide high fibre content and technological potential for retaining water and fat. Standard halva supplemented with date fibre concentrate, defatted sesame testae and emulsifier was evaluated for oil separation, texture and colour changes, sensory qualities and acceptability to a aste panel. Addition of both fibres with an emulsifier, improved emulsion stability and increased the hardness of halva significantly. The functional properties of sesame testae and date fibres promote nutrition and health, supplying polyphenol antioxidants and laxative benefits.

Disciplines :

Food science

Author, co-author :

Elleuch, Mohamed

Bedigian, Dorothea

Maazoun, Bouthaina

Besbes, Souhail

Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.

Attia, Hamadi

Language :

English

Title :

Improving halva quality with dietary fibres of sesame seed coats and date pulp, enriched with emulsifier

Publication date :

15 February 2014

Journal title :

Food Chemistry

ISSN :

0308-8146

eISSN :

1873-7072

Publisher :

Elsevier Science, Oxford, United Kingdom

Volume :

145

Pages :

765-771

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

http://dx.doi.org/10.1016/j.foodchem.2013.08.085

Available on ORBi :

since 10 October 2013

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