Keywords
Tahini halva
Cocoa substitution
Oil Separation
How to Cite
Abstract
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.
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