Guzmán-Alvarez Romel*, Jonathan Mederos, Julieta Gómez and Samuel Chocrón

Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Apartado Postal, Los Chaguaramos, Caracas, Venezuela

*Corresponding Author: Guzmán-Alvarez Romel, Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Apartado Postal, Los Chaguaramos, Caracas, Venezuela.

Received: December 30, 2024; Published: January 27, 2025

Abstract

Halva is a confectionery product made from tahini, sugar, and soapwort extract. In the present investigation, eight halva formula tions were made from two varieties of Venezuelan sesame (G-150 and DV-9), which were roasted or dehulled. The physical charac teristics of the halva formulations obtained were described, such as texture and color, and significant differences were found in those samples that were made from the whole seed of the dehulled seeds. The proximate characterization of the formulations showed that the products have a high protein and fat content (25.96-29.89% and 39.10-35.42%, respectively), so a 100-gram fraction will have a high caloric intake. An untrained panel's sensory evaluation (7-point hedonic scale) yielded an overall acceptability between 6.00 and 5.71. However, some formulations were not highly appreciated by the panelists. The content of antinutritional agents is at safe levels, so it does not threaten the consumer's health. The halvas showed a protein digestibility of 52% for all formulations

Keywords: Sesame Seeds; Tahini; Tahini Halva; Dehulled

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Citation

Citation: Guzmán-Alvarez Romel., et al. “Evaluation of Tahini Halva made from Two Varieties of Sesame Seeds with Roasting and Dehulling Treatments". Acta Scientific Nutritional Health 9.2 (2025): 75-84.

Copyright

Copyright: © 2025 Guzmán-Alvarez Romel., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.