Use of gum blend in the optimization of grape molasses halva Gazi formulation with an emphasis on texture properties

• Main Authors: Hassan ABHARI, Amir Hossein ELHAMI RAD, Hojjat KARAZHIYAN, Abbas ABHARI
• Format: Article
• Language: English
• Published: University of Ljubljana, Biotechnical Faculty 2020-12-01
• Series: Acta Agriculturae Slovenica
• Subjects: grape molasses halva gazi; gum; temperature stability; texture
• Online Access: http://ojs.aas.bf.uni-lj.si/index.php/AAS/article/view/1517

<p>Grape molasses is a traditional sweet with high nutritional value. One factor limiting the production and storage of grape molasse halva Gazi is related to the thermal sensitivity of its texture properties and decreasing its quality during storage at ambient temperature. Therefore, this study aimed to improve the texture properties of the newly formulated halva during storage at different temperatures. Different levels of gums (0.5 %, 1 % &amp; 1.5 %) including alginate, carrageenan, xanthan, and their blends (0.5 %-0.5 %) were used as additives in the formulation of halva to improve its texture during 48 h storage at 25 °C and 40 °C. The texture analysis tests were then performed to evaluate the firmness and fracturability of the halva. The results showed that the combination of gums, as well as using xanthan gum alone, produced an appropriate and soft texture in comparison to the control halva (0 % gum). However, the halva containing carrageenan-alginate blends showed the softest texture. The samples containing 0.5 and 1 % of alginate and xanthan as well as xanthan-alginate blend and xanthan-carrageenan blend had the best texture properties during storage at 40 °C.</p>