Determination of some chemical properties of commercially produced plain tahini halvas

There are different varieties and compositions of plain tahini halva, which is produced and loved by regional cultural traditions throughout our country and also produced on an industrial scale. This study was conducted to investigate the chemical properties of plain tahini halva purchased from supermarkets in Tokat in accordance with Turkish Food Codex Tahini Halva Communicated. For this purpose, moisture, oil, peroxide value, tahini, ash, protein and total sugar (as sucrose) content were analyzed in 20 samples belonging to 10 different companies with different batch numbers. The results of the investigated parameters were as follows; ash content 1.34-1.74 %, water 1.96-0.63 %, oil 24.57-36.63 %, free fatty acids (as oleic acid) 0.65-1.08 %, peroxide value 2.87-5.90 meqO2/kg, tahini content 46.68-69.59 %, protein content 10.42-13.46 %, total sugar (as sucrose) 41.42-54.27 % was determined.