Optimization of Tahini Halva Formulation Containing Ethyl Cellulose and Sorbitan Monostearate–Based Oleogels.
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| Title: | Optimization of Tahini Halva Formulation Containing Ethyl Cellulose and Sorbitan Monostearate–Based Oleogels. |
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| Authors: | Salamati, Shahab1 (AUTHOR), Daneshi, Mohammad2 (AUTHOR) mo.daneshi@iau.ac.ir, Honarvar, Masoud1 (AUTHOR), Yousefi, Shima1 (AUTHOR), Bose, Anupama (AUTHOR) abose@wiley.com |
| Source: | Journal of Food Biochemistry. 4/30/2026, Vol. 2026, p1-16. 16p. |
| Subjects: | Ethylcellulose, Stabilizing agents, Response surfaces (Statistics), Mathematical optimization, Colloidal stability, Food texture, Tahini |
| Abstract: | Emulsion stability is a critical quality attribute of tahini halva, a traditional Iranian confectionery. In this study, the effect of ethyl cellulose (EC; 0%–30% w/w) and sorbitan monostearate (SMS; 0%–10% w/w) oleogels, temperature (45–60°C), and mixing time (5–15 min) was investigated on the quality of tahini halva using response surface methodology (RSM). With increasing EC, SMS, temperature, and mixing time, the halva colloidal and emulsion stability increased, while oiling off decreased. Textural properties including hardness, adhesiveness, springiness, and chewiness of halva increased with increasing independent variables. With emulsifier concentration and mixing time increasing, the oil binding capacity of halva increased and the peroxide value (PV) decreased. Increasing temperature decreased oil binding capacity and increased PV. The optimum variables were 22.49% EC, 7.37% SMS, temperature of 49.06°C, and mixing time of 12.31 min with an overall composite desirability of 0.97. Since the predicted and actual values had no significant difference (p > 0.05), the validation experiment of the model was confirmed. Overall, the results indicate that EC and SMS are effective stabilizers, significantly improving the emulsion stability and quality of tahini halva. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 193398130 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Optimization of Tahini Halva Formulation Containing Ethyl Cellulose and Sorbitan Monostearate–Based Oleogels. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Salamati%2C+Shahab%22">Salamati, Shahab</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Daneshi%2C+Mohammad%22">Daneshi, Mohammad</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> mo.daneshi@iau.ac.ir</i><br /><searchLink fieldCode="AR" term="%22Honarvar%2C+Masoud%22">Honarvar, Masoud</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Yousefi%2C+Shima%22">Yousefi, Shima</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Bose%2C+Anupama%22">Bose, Anupama</searchLink> (AUTHOR)<i> abose@wiley.com</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Biochemistry%22">Journal of Food Biochemistry</searchLink>. 4/30/2026, Vol. 2026, p1-16. 16p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Ethylcellulose%22">Ethylcellulose</searchLink><br /><searchLink fieldCode="DE" term="%22Stabilizing+agents%22">Stabilizing agents</searchLink><br /><searchLink fieldCode="DE" term="%22Response+surfaces+%28Statistics%29%22">Response surfaces (Statistics)</searchLink><br /><searchLink fieldCode="DE" term="%22Mathematical+optimization%22">Mathematical optimization</searchLink><br /><searchLink fieldCode="DE" term="%22Colloidal+stability%22">Colloidal stability</searchLink><br /><searchLink fieldCode="DE" term="%22Food+texture%22">Food texture</searchLink><br /><searchLink fieldCode="DE" term="%22Tahini%22">Tahini</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Emulsion stability is a critical quality attribute of tahini halva, a traditional Iranian confectionery. In this study, the effect of ethyl cellulose (EC; 0%–30% w/w) and sorbitan monostearate (SMS; 0%–10% w/w) oleogels, temperature (45–60°C), and mixing time (5–15 min) was investigated on the quality of tahini halva using response surface methodology (RSM). With increasing EC, SMS, temperature, and mixing time, the halva colloidal and emulsion stability increased, while oiling off decreased. Textural properties including hardness, adhesiveness, springiness, and chewiness of halva increased with increasing independent variables. With emulsifier concentration and mixing time increasing, the oil binding capacity of halva increased and the peroxide value (PV) decreased. Increasing temperature decreased oil binding capacity and increased PV. The optimum variables were 22.49% EC, 7.37% SMS, temperature of 49.06°C, and mixing time of 12.31 min with an overall composite desirability of 0.97. Since the predicted and actual values had no significant difference (p > 0.05), the validation experiment of the model was confirmed. Overall, the results indicate that EC and SMS are effective stabilizers, significantly improving the emulsion stability and quality of tahini halva. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1155/jfbc/8851912 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 16 StartPage: 1 Subjects: – SubjectFull: Ethylcellulose Type: general – SubjectFull: Stabilizing agents Type: general – SubjectFull: Response surfaces (Statistics) Type: general – SubjectFull: Mathematical optimization Type: general – SubjectFull: Colloidal stability Type: general – SubjectFull: Food texture Type: general – SubjectFull: Tahini Type: general Titles: – TitleFull: Optimization of Tahini Halva Formulation Containing Ethyl Cellulose and Sorbitan Monostearate–Based Oleogels. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Salamati, Shahab – PersonEntity: Name: NameFull: Daneshi, Mohammad – PersonEntity: Name: NameFull: Honarvar, Masoud – PersonEntity: Name: NameFull: Yousefi, Shima – PersonEntity: Name: NameFull: Bose, Anupama IsPartOfRelationships: – BibEntity: Dates: – D: 30 M: 04 Text: 4/30/2026 Type: published Y: 2026 Identifiers: – Type: issn-print Value: 01458884 Numbering: – Type: volume Value: 2026 Titles: – TitleFull: Journal of Food Biochemistry Type: main |
| ResultId | 1 |
