Affiliation:
1. Faculty of engineering, Programme: Food Engineering. University of Cartagena, Cartagena, Colombia.
Abstract
Tahini is a globally recognized creamy paste made from sesame seeds, whose seeds are widely produced in Colombia but little used in the production of products. Therefore, the objective of this study was to evaluate the quality attributes through proximal, microbiological, and sensory analysis, and the rheological behavior of tahini with the addition of natural sweetener, honey, and cocoa liquor as sensory additives, using local crops. A 2X2X2 factorial design with sesame paste, honey concentration, and cocoa liquor as factors were used to prepare tahini. Proximal, microbiological, and sensory analyses were carried out to determine the bromatology, microbiological suitability, and sensory acceptability, respectively. The rheological behavior was studied by shear rate sweep, controlling the deformation 1x10-² s-1 to 1x10-² s-1 with a fit to the Ostwald de Waele model. The rheological characterization of the formulations showed that all of them exhibited pseudoplastic flow behavior, with F4 standing out as having a higher apparent viscosity. Finally, formulation F4 showed the best bromatological, rheological, and sensory characteristics, demonstrating that the incorporation of new ingredients can modify traditional tahini to promote its consumption.
Publisher
Enviro Research Publishers
Reference60 articles.
1. 1. Abib B., Afifi S. M., El-Din M. G. S., Farag M. A. How do cultivar origin and stepwise industrial processing impact Sesamum indicum seeds’ metabolome and its paste and in relation to their antioxidant effects? A case study from the sesame industry. Food Chemistry. 2023; 420(136134). DOI: https://doi.org/10.1016/j.foodchem.2023.136134
2. 2. Sekhavatizadeh S. S., Afrasiabi F., Montaseri Z. Encapsulation of probiotic Lactobacillus acidophilus ATCC 4356 in alginate–galbanum (Ferula Gummosa Boiss) gum microspheres and evaluation of the survival in simulated gastrointestinal conditions in probiotic Tahini halva. Brazilian Journal of Microbiology. 2023; 54(3):1589–601. DOI: https://doi.org/10.1007/s42770-023-01074-3
3. 3. Sumaina G., Abegaz W. B. Tahini: The Magical Condiment. depth Look at its Nutritional and Health Benefits, Ethiopia. J Food Process Technol. 2021; 12(859). DOI: https://doi.org/10.35248/2157-7110.21.12.859
4. 4. Labban L., & Sumainah G. The Nutritive and Medicinal Properties of Tahini: A Review. International Journal of Nutrition Sciences. 2021; 6(4): 172-179. DOI: https://doi.org/10.30476/IJNS.2021.90294.1123.
5. 5. Kafi, M., Nabati, J., Rezazadeh, EB et al. Productividad de sésamo (Sesamum indicum L.) de una o varias cápsulas en respuesta a rizobacterias promotoras del crecimiento de las plantas y a la aplicación foliar de silicio, potasio y calcio. Planta Acta Physiol. 2022; 44, 103. DOI: https://doi.org/10.1007/s11738-022-03437-z