Development of Halva with Ancient and Modern Flours: A Comparative Study on Quality and Sensory Properties
DOI:
https://doi.org/10.24925/turjaf.v13is3.3475-3482.7985Keywords:
Kavılca, Corn, 5-Hydroxymethylfurfural, Halva, DessertAbstract
Traditional halva is a dessert made from flour, sugar and fat that has played a significant role in Middle Eastern and Anatolian cuisines for many years. This study formulated three types of traditional halva using white wheat flour (H158, the control sample), corn flour (H365) and Kavılca (Emmer) flour (H214). The samples were evaluated in terms of their colour, texture, 5-hydroxymethylfurfural (HMF) content and sensory attributes. L* values showed that H158 exhibited the highest value (57.34), followed by H365 (55.86) and H214 (42.41). A similar trend was observed for whiteness index values: H158 had the highest value (49.17), followed by H365 (43.23), while H214 had the lowest value (38.92). The texture of halva formulations was determined by their hardness values, with H158 being the firmest (215.56 g), followed by H214 (116.54 g) and H365 (85.61 g). It had a much higher HMF level (18.98 mg/L) than H214, H158, and H365 (6.13 mg/L). This can be attributed to the higher protein content of Kavılca flour. Sensory tests showed panelists preferred halva made with white flour. Halva made with corn flour came second, while halva made with Kavılca flour was least popular. Corn flour halva showed a softer texture and acceptable sensory scores, whereas Kavılca flour halva received lower scores in sensory evaluation despite its nutritional content.
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