Araştırma Makalesi
Yıl 2025,
Cilt: 28 Sayı: 1, 285 - 291, 03.03.2025
Öz
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.
Anahtar Kelimeler
Destekleyen Kurum
Osmaniye Korkut Ata Üniversitesi Bilimsel Araştırma Proje Fonu (OKÜBAP-2021-PT3-020).
Proje Numarası
OKÜBAP-2021-PT3-020
Teşekkür
Osmaniye Korkut Ata Üniversitesi Bilimsel Araştırma Proje Fonu'na
Kaynakça
- Akbulut, M. (2008). Comparative studies of mineral contents of hulled sesame paste (tahin), unhulled sesame paste (bozkir tahin) and their blends. Asian Journal of Chemistry, 20(3), 1801.
- Arifoglu, N., Turker, G., Ogutcu, M., & Yilmaz, E. (2017). Mineral Composition of Summer Halva. Journal of International Scientific Publications: Agriculture & Food, 5(1000023), 188-194.
- Badem, A. (2020) Geographical indication helvas in Turkey. International Journal of English Literature and Social Sciences, 5(6), 2252-2262.
- Bakal, H. (2022). Comparison Of Oil Content and Fatty Acid Composition of Sesame (Sesamum indicum L.) Varieties Grown as Main and Double Crop In Mediterranean Environment In Turkey. Turkish Journal of Field Crops, 27(1), 119-126.
- Boukid, F. (2022). Peanut protein–an underutilized by‐product with great potential: a review. International Journal of Food Science & Technology, 57(9), 5585-5591.
- Charlebois, E., & Pantopoulos, K. (2023). Nutritional aspects of iron in health and disease. Nutrients, 15(11), 2441.
- Chen, F., Wang, J., Cheng, Y., Li, R., Wang, Y., Chen, Y., & Tucker, K. L. (2024). Magnesium and Cognitive Health in Adults: A Systematic Review and Meta-Analysis. Advances in Nutrition, 100272.
- D’Elia, L., Cappuccio, F. P., Masulli, M., La Fata, E., Rendina, D., & Galletti, F. (2023). Effect of potassium supplementation on endothelial function: a systematic review and meta-analysis of intervention studies. Nutrients, 15(4), 853.
- Duan, M., Li, T., Liu, B., Yin, S., Zang, J., Chenyan L., Zhaoa G., & Zhang, T. (2023). Zinc nutrition and dietary zinc supplements. Critical Reviews in Food Science and Nutrition, 63(9), 1277-1292.
- H. D. Chapman, P. F. Pratt, (1961). ‘Methods of analysis for soils, plants and water’, University of California Berkeley CA USA.
- Kaplan, K. (2022). Investigation of changes in some physicochemical properties during conventional and organic tahini production. Trakya University, Institute of Science and Technology, Department of Food Engineering, Master's Thesis, 58 p.
- Karakahya, E. (2006). The effect of different vegetable oil and soya protein usage on quality properties in tahini halva production, Trakya University, Institute of Science and Technology, Department of Food Engineering, Master's Thesis, 53 p.
- Kıvrık, M., Süfer, Ö., & Bozok, F. (2022). A Research on Quality Evaluation of Eight Wild Edible Macrofungi Collected from East Mediterranean Region of Turkey. Chemistry & Biodiversity, 19 (3), e202100967.
- Kilci, Z., & Çetin, R. Ü. (2023). Chemical Properties of Tahini Halva Marketed in The Southern Marmara Region of Turkey and Their Compliance with Turkish Food Codex. Akademik Gıda, 21(1), 20-26.
- Lin, S., Li, J., Hu, X., Chen, S., Huang, H., Wu, Y., & Li, Z. (2024). Potential dietary calcium supplement: Calcium-chelating peptides and peptide-calcium complexes derived from blue food proteins. Trends in Food Science & Technology, 104364.
- Lokumcu Altay, F., Ak, M. M. (2005). Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste). Journal of the Science of Food and Agriculture, 85 (1), 105-111.
- Mehri, A. (2020). Trace elements in human nutrition (II)–an update. International Journal of Preventive Medicine, 11 (1), 2.
- Mingrou, L., Guo, S., Ho, C. T., & Bai, N. (2022). Review on chemical compositions and biological activities of peanut (Arachis hypogeae L.). Journal of Food Biochemistry, 46 (7), e14119.
- Oduma, O. V., Inyang, U. E., & Okongoh, O. N. (2020). Impact of partial replacement of peanut paste with sesame seed paste on the nutritional and anti-nutritional components of butter made from the blends. European Journal of Nutrition & Food Safety, 12 (6), 53-66.
- Öğütcü, M., Arifoğlu, N., & Yılmaz, E. (2017). Restriction of oil migration in tahini halva via organogelation. European Journal of Lipid Science and Technology, 119 (9), 1600189.
- Serna, J., & Bergwitz, C. (2020). Importance of dietary phosphorus for bone metabolism and healthy aging. Nutrients, 12(10), 3001.
- Sahin, K., Bozdogan, A., Yasar, K., Eker, T., & Kabak, B. (2022). Impact of different extraction processes on aflatoxin contamination in peanut oil. Journal of Food Science and Technology, 1-10.
- Toomer, O. T. (2020). A comprehensive review of the value-added uses of peanut (Arachis hypogaea) skins and by-products. Critical Reviews in Food Science and Nutrition, 60 (2), 341-350.
- Torlak, E., Sert, D., & Serin, P. (2013). Fate of Salmonella during sesame seeds roasting and storage of tahini. International Journal of Food Microbiology, 163 (2-3), 214-217.
- Var, I., Kabak, B., & Gök, F. (2007), Survey of aflatoxin B1 in helva, a traditional Turkish food, by TLC. Food Control, 18 (1), 59-62.
- Vidal, V. A., Paglarini, C. S., Lorenzo, J. M., Munekata, P. E., & Pollonio, M. A. (2023). Salted meat products: nutritional characteristics, processing and strategies for sodium reduction. Food Reviews International, 39 (4), 2183-2202.
- Wei, P., Zhao, F., Wang, Z., Wang, Q., Chai, X., Hou, G., & Meng, Q. (2022). Sesame (Sesamum indicum L.): A comprehensive review of nutritional value, phytochemical composition, health benefits, development of food, and industrial applications. Nutrients, 14 (19), 4079.
- Weyh, C., Krüger, K., Peeling, P., & Castell, L. (2022). The role of minerals in the optimal functioning of the immune system. Nutrients, 14(3), 644.
Yıl 2025,
Cilt: 28 Sayı: 1, 285 - 291, 03.03.2025
Öz
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.
Anahtar Kelimeler
Proje Numarası
OKÜBAP-2021-PT3-020
Kaynakça
- Akbulut, M. (2008). Comparative studies of mineral contents of hulled sesame paste (tahin), unhulled sesame paste (bozkir tahin) and their blends. Asian Journal of Chemistry, 20(3), 1801.
- Arifoglu, N., Turker, G., Ogutcu, M., & Yilmaz, E. (2017). Mineral Composition of Summer Halva. Journal of International Scientific Publications: Agriculture & Food, 5(1000023), 188-194.
- Badem, A. (2020) Geographical indication helvas in Turkey. International Journal of English Literature and Social Sciences, 5(6), 2252-2262.
- Bakal, H. (2022). Comparison Of Oil Content and Fatty Acid Composition of Sesame (Sesamum indicum L.) Varieties Grown as Main and Double Crop In Mediterranean Environment In Turkey. Turkish Journal of Field Crops, 27(1), 119-126.
- Boukid, F. (2022). Peanut protein–an underutilized by‐product with great potential: a review. International Journal of Food Science & Technology, 57(9), 5585-5591.
- Charlebois, E., & Pantopoulos, K. (2023). Nutritional aspects of iron in health and disease. Nutrients, 15(11), 2441.
- Chen, F., Wang, J., Cheng, Y., Li, R., Wang, Y., Chen, Y., & Tucker, K. L. (2024). Magnesium and Cognitive Health in Adults: A Systematic Review and Meta-Analysis. Advances in Nutrition, 100272.
- D’Elia, L., Cappuccio, F. P., Masulli, M., La Fata, E., Rendina, D., & Galletti, F. (2023). Effect of potassium supplementation on endothelial function: a systematic review and meta-analysis of intervention studies. Nutrients, 15(4), 853.
- Duan, M., Li, T., Liu, B., Yin, S., Zang, J., Chenyan L., Zhaoa G., & Zhang, T. (2023). Zinc nutrition and dietary zinc supplements. Critical Reviews in Food Science and Nutrition, 63(9), 1277-1292.
- H. D. Chapman, P. F. Pratt, (1961). ‘Methods of analysis for soils, plants and water’, University of California Berkeley CA USA.
- Kaplan, K. (2022). Investigation of changes in some physicochemical properties during conventional and organic tahini production. Trakya University, Institute of Science and Technology, Department of Food Engineering, Master's Thesis, 58 p.
- Karakahya, E. (2006). The effect of different vegetable oil and soya protein usage on quality properties in tahini halva production, Trakya University, Institute of Science and Technology, Department of Food Engineering, Master's Thesis, 53 p.
- Kıvrık, M., Süfer, Ö., & Bozok, F. (2022). A Research on Quality Evaluation of Eight Wild Edible Macrofungi Collected from East Mediterranean Region of Turkey. Chemistry & Biodiversity, 19 (3), e202100967.
- Kilci, Z., & Çetin, R. Ü. (2023). Chemical Properties of Tahini Halva Marketed in The Southern Marmara Region of Turkey and Their Compliance with Turkish Food Codex. Akademik Gıda, 21(1), 20-26.
- Lin, S., Li, J., Hu, X., Chen, S., Huang, H., Wu, Y., & Li, Z. (2024). Potential dietary calcium supplement: Calcium-chelating peptides and peptide-calcium complexes derived from blue food proteins. Trends in Food Science & Technology, 104364.
- Lokumcu Altay, F., Ak, M. M. (2005). Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste). Journal of the Science of Food and Agriculture, 85 (1), 105-111.
- Mehri, A. (2020). Trace elements in human nutrition (II)–an update. International Journal of Preventive Medicine, 11 (1), 2.
- Mingrou, L., Guo, S., Ho, C. T., & Bai, N. (2022). Review on chemical compositions and biological activities of peanut (Arachis hypogeae L.). Journal of Food Biochemistry, 46 (7), e14119.
- Oduma, O. V., Inyang, U. E., & Okongoh, O. N. (2020). Impact of partial replacement of peanut paste with sesame seed paste on the nutritional and anti-nutritional components of butter made from the blends. European Journal of Nutrition & Food Safety, 12 (6), 53-66.
- Öğütcü, M., Arifoğlu, N., & Yılmaz, E. (2017). Restriction of oil migration in tahini halva via organogelation. European Journal of Lipid Science and Technology, 119 (9), 1600189.
- Serna, J., & Bergwitz, C. (2020). Importance of dietary phosphorus for bone metabolism and healthy aging. Nutrients, 12(10), 3001.
- Sahin, K., Bozdogan, A., Yasar, K., Eker, T., & Kabak, B. (2022). Impact of different extraction processes on aflatoxin contamination in peanut oil. Journal of Food Science and Technology, 1-10.
- Toomer, O. T. (2020). A comprehensive review of the value-added uses of peanut (Arachis hypogaea) skins and by-products. Critical Reviews in Food Science and Nutrition, 60 (2), 341-350.
- Torlak, E., Sert, D., & Serin, P. (2013). Fate of Salmonella during sesame seeds roasting and storage of tahini. International Journal of Food Microbiology, 163 (2-3), 214-217.
- Var, I., Kabak, B., & Gök, F. (2007), Survey of aflatoxin B1 in helva, a traditional Turkish food, by TLC. Food Control, 18 (1), 59-62.
- Vidal, V. A., Paglarini, C. S., Lorenzo, J. M., Munekata, P. E., & Pollonio, M. A. (2023). Salted meat products: nutritional characteristics, processing and strategies for sodium reduction. Food Reviews International, 39 (4), 2183-2202.
- Wei, P., Zhao, F., Wang, Z., Wang, Q., Chai, X., Hou, G., & Meng, Q. (2022). Sesame (Sesamum indicum L.): A comprehensive review of nutritional value, phytochemical composition, health benefits, development of food, and industrial applications. Nutrients, 14 (19), 4079.
- Weyh, C., Krüger, K., Peeling, P., & Castell, L. (2022). The role of minerals in the optimal functioning of the immune system. Nutrients, 14(3), 644.
Toplam 28 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Gıda Mühendisliği |
| Bölüm | Gıda Mühendisliği |
| Yazarlar | |
| Proje Numarası | OKÜBAP-2021-PT3-020 |
| Yayımlanma Tarihi | 3 Mart 2025 |
| Gönderilme Tarihi | 1 Ekim 2024 |
| Kabul Tarihi | 23 Ekim 2024 |
| Yayımlandığı Sayı | Yıl 2025Cilt: 28 Sayı: 1 |
