Effect of Fruit Juice Addition on Bioactive and Sensory Properties of Tahini Halva

Abstract

In this study, sensory properties, total phenolic contents, total flavonoid contents, antioxidant activities and phenolic components of tahini halva prepared with the addition of orange juice and lemon juice in a halva enterprise in Akşehir district of Konya were investigated. The highest total phenolic content was found in the sample containing lemon juice (120.17 mg/100 g). The highest value in total flavonoid content was observed in the sample prepared with the addition of lemon juice (19.00 mg/100 g). Antioxidant activity of halva increased slightly with the addition of fruit juice. While the gallic acid and cinnamic acid contents of the samples decreased with the addition of fruit juice, it was determined that the 3,4-dihydroxybenzoic acid and catechin components increased with the addition of orange juice. When the fatty acid compositions were examined, while the oleic acid content decreased slightly with the addition of fruit juice (38.03-37.65%), no significant difference was found in the linoleic acid content (46.30-46.70%). Considering the general impression in this study, tahini halva with added fruit juice received high scores and was presented as an innovative taste.