Open AccessDevelopment of Spreadable Halva Fortified with Soy Flour and Optimization of Formulation Using Mixture Design
Author(s) -
Zahedi Younes,
MazaheriTehrani Mostafa
Publication year - 2012
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/jfq.12003
Subject(s) - food science , soy flour , emulsion , chemistry , significant difference , soy protein , mathematics , biochemistry , statistics
A novel spread based on sesame paste fortified with soy flour was developed. A mixture experimental design was used to investigate effect of soy flour and mono‐ and diglycerides addition on the emulsion stability ( ES ), color, textural properties and sensory attributes of the spreadable halva and to optimize the formulation. The ES of all samples increased as a function of the emulsifier amount. The increase of temperature led to emulsion instability and oil separation intensification. Addition of soy flour had no significant effect on hardness and adhesiveness of different halva samples ( P > 0.05). There was no significant difference in color parameters ( L * , a * and b * ) of most halva samples ( P > 0.05). Halva samples received scores of 4–7 in all evaluated attributes, and no significant difference was detected among most halva samples in all sensory properties. The range of optimum combination was determined by superimposing the contour plots of the responses. Practical Applications Convenience of food consumption is an important factor in product design and development. Using a spreadable food is more favored than the molded ones. Development of spreadable halva can solve difficulty with consumption of molded halva. In addition, spreads are an excellent carrier for nutraceutical components such as soy flour. Spreadable halva can be considered as a carrier of soy flour in order to develop a novel food.