Production of halva from peanut and determination of its quality

In this study, 100% sesame tahini halva, 50% sesame tahini + 50% peanut tahini halva and 100% peanut tahini halva were produced using two different tahini (sesame and peanut tahini) and the chemical, physical, and sensory properties of the halva were investigated. The fat, protein, ash, mineral (Ca, P, Na, Mg, Fe, Zn and Mn), colour (L, a* and b*), hardness and sensory properties of halvahs were statistically affected (p<0.05). Storage time statistically affected the colour (L, a* and b*), hardness and sensory properties of halva (p<0.05). A total of 32 flavour compounds were detected in halva, 16 of which were found in both 100% sesame tahini halva and 100% peanut tahini halva. The use of peanut tahini instead of sesame tahini in halva production caused the halvahs to be harder. Halvahs produced with 50% sesame tahini+50% peanut tahini were more liked by the panellists. Halvahs produced with 100% peanut tahini were too hard. As a result, it is advisable to produce halva using 50% sesame tahini+50% peanut tahini.