THE EFFECT OF PEANUT TAHINI UTILIZATION ON THE MINERAL CONTENT OF HALVA

Venüs Karakuş; Kurban Yaşar

doi:10.17780/ksujes.1559065

EN TR

THE EFFECT OF PEANUT TAHINI UTILIZATION ON THE MINERAL CONTENT OF HALVA

Abstract

Halva is a traditional Turkish dessert with origins in the Seljuk and Ottoman periods. Made from tahini, sugar, soapwort extract, and various additives, it is widely consumed in the Middle East and Mediterranean, particularly in Turkiye. Often enjoyed for breakfast and special occasions, tahini halva can be enriched with ingredients like cocoa, pistachios, and hazelnuts. This study produced halva using different ratios of peanut tahini (50% and 100%), with sesame tahini as the control and analyzed the mineral content of the samples. The halvas were prepared by mixing tahini with other components and kneading until the desired consistency was achieved. Mineral content was analyzed using atomic absorption spectrometry to measure macro-minerals (Ca, K, Na, Mg, P) and micro-minerals (Fe, Zn, Mn). Results indicated that halva made with sesame tahini had higher levels of calcium, sodium, magnesium, phosphor, and zinc. In contrast, halva made with peanut tahini contained higher levels of potassium, iron, and manganese. Thus, the study concluded that the ratio of peanut tahini significantly affects the mineral content of halva.

Keywords

YER FISTIĞI TAHİNİ KULLANIMININ HELVANIN MİNERAL İÇERİĞİ ÜZERİNE ETKİSİ

Abstract

Helva, Selçuklu ve Osmanlı dönemlerine dayanan geleneksel bir Türk tatlısıdır. Tahin, şeker, çöven otu ekstresi ve çeşitli katkı maddelerinden yapılır ve özellikle Türkiye’de Orta Doğu ve Akdeniz ülkelerinde yaygın olarak tüketilmektedir. Genellikle kahvaltılarda ve özel günlerde tercih edilen tahin helvası, kakao, fıstık ve fındık gibi malzemelerle zenginleştirilebilir. Bu çalışmada, %50 ve %100 oranlarında yer fıstığı tahini kullanılarak helva üretilmiş, kontrol olarak susam tahini kullanılmış ve örneklerin mineral içeriği analiz edilmiştir. Helvalar, tahini diğer bileşenlerle karıştırarak ve istenen kıvama gelene kadar yoğurarak hazırlanmıştır. Mineral içeriği, makro mineraller (Ca, K, Na, Mg, P) ve mikro mineraller (Fe, Zn, Mn) ölçmek için atomik absorpsiyon spektrometresi kullanılarak analiz edilmiştir. Sonuçlar, susam tahini ile yapılan helvanın daha yüksek kalsiyum, sodyum, magnezyum, fosfor ve çinko seviyelerine sahip olduğunu göstermiştir. Buna karşılık, yer fıstığı tahini ile yapılan helvanın daha yüksek potasyum, demir ve manganez seviyeleri içerdiği belirlenmiştir. Böylece, çalışmada yer fıstığı tahininin oranının helvanın mineral içeriğini önemli ölçüde etkilediği sonucuna varmıştır.

Keywords

Supporting Institution

Osmaniye Korkut Ata Üniversitesi Bilimsel Araştırma Proje Fonu (OKÜBAP-2021-PT3-020).

Project Number

OKÜBAP-2021-PT3-020

Thanks

Osmaniye Korkut Ata Üniversitesi Bilimsel Araştırma Proje Fonu'na

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Venüs Karakuş
0000-0002-2538-5790
Türkiye

Kurban Yaşar ^*
0000-0002-6514-2101
Türkiye

Publication Date

March 3, 2025

Submission Date

October 1, 2024

Acceptance Date

October 23, 2024

Published in Issue

Year 2025 Volume: 28 Number: 1

DOI

https://doi.org/10.17780/ksujes.1559065

IZ

https://izlik.org/JA28AL28AR

Cite

RIS / Bibtex

APA

Karakuş, V., & Yaşar, K. (2025). THE EFFECT OF PEANUT TAHINI UTILIZATION ON THE MINERAL CONTENT OF HALVA. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 28(1), 285-291. https://doi.org/10.17780/ksujes.1559065

AMA

1.Karakuş V, Yaşar K. THE EFFECT OF PEANUT TAHINI UTILIZATION ON THE MINERAL CONTENT OF HALVA. KSU J. Eng. Sci. 2025;28(1):285-291. doi:10.17780/ksujes.1559065

Chicago

Karakuş, Venüs, and Kurban Yaşar. 2025. “THE EFFECT OF PEANUT TAHINI UTILIZATION ON THE MINERAL CONTENT OF HALVA”. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi 28 (1): 285-91. https://doi.org/10.17780/ksujes.1559065.

EndNote

Karakuş V, Yaşar K (March 1, 2025) THE EFFECT OF PEANUT TAHINI UTILIZATION ON THE MINERAL CONTENT OF HALVA. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi 28 1 285–291.

IEEE

[1]V. Karakuş and K. Yaşar, “THE EFFECT OF PEANUT TAHINI UTILIZATION ON THE MINERAL CONTENT OF HALVA”, KSU J. Eng. Sci., vol. 28, no. 1, pp. 285–291, Mar. 2025, doi: 10.17780/ksujes.1559065.

ISNAD

Karakuş, Venüs - Yaşar, Kurban. “THE EFFECT OF PEANUT TAHINI UTILIZATION ON THE MINERAL CONTENT OF HALVA”. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi 28/1 (March 1, 2025): 285-291. https://doi.org/10.17780/ksujes.1559065.

JAMA

1.Karakuş V, Yaşar K. THE EFFECT OF PEANUT TAHINI UTILIZATION ON THE MINERAL CONTENT OF HALVA. KSU J. Eng. Sci. 2025;28:285–291.

MLA

Karakuş, Venüs, and Kurban Yaşar. “THE EFFECT OF PEANUT TAHINI UTILIZATION ON THE MINERAL CONTENT OF HALVA”. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, vol. 28, no. 1, Mar. 2025, pp. 285-91, doi:10.17780/ksujes.1559065.

Vancouver

1.Venüs Karakuş, Kurban Yaşar. THE EFFECT OF PEANUT TAHINI UTILIZATION ON THE MINERAL CONTENT OF HALVA. KSU J. Eng. Sci. 2025 Mar. 1;28(1):285-91. doi:10.17780/ksujes.1559065

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