Open AccessComparison of Sunflower Halva Products from Romanian Market
Author(s) -
Emil Racolţa,
Vlad Mureșan,
Sevastița Muste,
Cristina Anamaria Semeniuc
Publication year - 2010
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. agriculture
Language(s) - English
Resource type - Journals
eISSN - 1843-5386
pISSN - 1843-5246
DOI - 10.15835/buasvmcn-agr:5153
Subject(s) - sunflower , sugar , food science , raw material , sunflower seed , romanian , horticulture , mathematics , chemistry , biology , organic chemistry , linguistics , philosophy
Halva is a traditional confection, consists of tahini (sesame paste), cooked sugar and soapwort root extract. Sunflower halva is made of sunflower seeds tahini, instead of sesame.
In this study fat, sugar and moisture content of sunflower halva products from Romanian market were compared. Sunflower halva samples from three different producers (A, B, C) were purchased from the market.
From the producer C two different batches were analyzed (C1 and C2). Researches shows a total fat content between 37.17-43.95%, total sugars within 20.40-34.40% and moisture content ranged between 2.74-3.84%. Differences between products from different sources may be due different technologies, recipes and raw materials used