The effect of some fibers and lecithin on phase separation and storage stability of tahini

Ercan Yetkin; Hüseyin Gençcelep

Article Details

The effect of some fibers and lecithin on phase separation and storage stability of tahini

Authors:

Ercan Yetkin | Hüseyin Gençcelep

Publisher:

Harran University

Main Topics:

Gıda Mühendisliği | Gıda Teknolojileri

Journal:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 1, pp.118-131

Document Type:

Article

Publication Date:

3/2025

Document Language:

English

Document ID (Org No.):

2001342511

pISSN:

2587-1358

Keywords:

Abstract:

 The high percentage of oil in the structure of tahini tends to separate from other components during storage. Although oil separation is structurally a natural occurrence, it is undesirable for consumers, leading to the perception of the product as low-quality. Throughout the storage period, a significant portion of the oil accumulates on the surface, and the remaining part below solidifies, making consumption more challenging. The tahini used in the study was brought to the laboratory immediately after production and stored in glass jars with 100 mL each. No additives were added to the sample used as the control group. Three types of additives sesame fiber, sugar beet fiber, and lecithin were added to tahini in different proportions 0.5, 1, 2, 3 wv. The effect of the type of additive, level of addition, and time on preventing the separation of the oil phase from tahini was investigated at different storage times 0th, 30th, 60th, and 90th days. Additionally, its effect on pH, free fatty acidity FFA, TBA, and conjugated diene values was also studied. According to the results of the analysis of variance, it was determined that the types of additives, levels of addition, and storage time had very significant effects on all parameters p0.01. According to the results obtained from the study, as the additive levels increased, the amount of oil separated from tahini decreased compared to the control, but no difference was determined between the levels. The main goal of this study is to reduce the percentage of separated oil from tahini, and according to the results of the additives used at different levels, it was determined that the separation of the oil phase was prevented up to 30 compared to the control sample.

 The high percentage of oil in the structure of tahini tends to separate from other components during storage. Although oil separation is structurally a natural occurrence, it is undesirable for consumers, leading to the perception of the product as low-quality. Throughout the storage period, a significant portion of the oil accumulates on the surface, and the remaining part below solidifies, making consumption more challenging. The tahini used in the study was brought to the laboratory immediately after production and stored in glass jars with 100 mL each. No additives were added to the sample used as the control group. Three types of additives sesame fiber, sugar beet fiber, and lecithin were added to tahini in different proportions 0.5, 1, 2, 3 wv. The effect of the type of additive, level of addition, and time on preventing the separation of the oil phase from tahini was investigated at different storage times 0th, 30th, 60th, and 90th days. Additionally, its effect on pH, free fatty acidity FFA, TBA, and conjugated diene values was also studied. According to the results of the analysis of variance, it was determined that the types of additives, levels of addition, and storage time had very significant effects on all parameters p0.01. According to the results obtained from the study, as the additive levels increased, the amount of oil separated from tahini decreased compared to the control, but no difference was determined between the levels. The main goal of this study is to reduce the percentage of separated oil from tahini, and according to the results of the additives used at different levels, it was determined that the separation of the oil phase was prevented up to 30 compared to the control sample.

 The high percentage of oil in the structure of tahini tends to separate from other components during storage. Although oil separation is structurally a natural occurrence, it is undesirable for consumers, leading to the perception of the product as low-quality. Throughout the storage period, a significant portion of the oil accumulates on the surface, and the remaining part below solidifies, making consumption more challenging. The tahini used in the study was brought to the laboratory immediately after production and stored in glass jars with 100 mL each. No additives were added to the sample used as the control group. Three types of additives sesame fiber, sugar beet fiber, and lecithin were added to tahini in different proportions 0.5, 1, 2, 3 wv. The effect of the type of additive, level of addition, and time on preventing the separation of the oil phase from tahini was investigated at different storage times 0th, 30th, 60th, and 90th days. Additionally, its effect on pH, free fatty acidity FFA, TBA, and conjugated diene values was also studied. According to the results of the analysis of variance, it was determined that the types of additives, levels of addition, and storage time had very significant effects on all parameters p0.01. According to the results obtained from the study, as the additive levels increased, the amount of oil separated from tahini decreased compared to the control, but no difference was determined between the levels. The main goal of this study is to reduce the percentage of separated oil from tahini, and according to the results of the additives used at different levels, it was determined that the separation of the oil phase was prevented up to 30 compared to the control sample.

 Tahinin yapısında bulunan yüksek oranındaki yağ, depolama sırasında diğer yapılardan ayrılmaktadır. Yağ ayrışması yapısal olarak doğal bir olay olmasına rağmen tüketiciler tarafından arzu edilmemekte ve ürün kalitesiz olarak nitelendirilmektedir. Depolama süresi boyunca yağın büyük bir kısmı yüzeyde birikmekte ve altta kalan kısım katılaşarak tüketimi zorlaştırmaktadır. Çalışmada kullanılan sıvı tahin üretimden hemen sonra laboratuvara getirilerek cam kavanozlara 100er mL dökülerek depolanmıştır. Kontrol grubu olarak kullandığımız örneğin içerisine hiçbir katkı maddesi ilave edilmemiştir. Tahin içerisine üç çeşit katkı susam lifi, şeker pancarı lifi ve lesitin ve bu katkılar da farklı oranlarda  0.5,  1,  2,  3 wv ilave edilmiştir. Depolamanın farklı zamanlarında 0., 30., 60. ve 90. gün katkı çeşidinin, katkı seviyesinin ve zamanın sıvı tahinden yağ fazının ayrılmasının engellenmesi üzerine etkisi araştırılmıştır. Ayrıca pH, serbest yağ asitliği SYA, TBA ve konjuge dien değerleri üzerine olan etkisi de çalışılmıştır. Varyans analiz sonuçlarına göre bütün parametrelerin üzerine katkı çeşitlerinin, katkı oranlarının ve depolama zamanının çok önemli etkileri belirlenmiştir p0.01. Çalışmadan elde edilen sonuçlara göre, katkı seviyeleri arttıkça tahinden ayrılan yağ miktarı kontrole göre azalmış ancak seviyeler arasında fark belirlenmiştir. Çalışmanın en temel amacı sıvı tahinden  ayrılan yağ miktarını azaltmak olup farklı seviyelerde kullanılan katkıların sonuçlarına göre, yağ fazın yapıdan ayrılmasının kontrol örneğine göre  30 düzeylerine kadar engellediği belirlenmiştir.

Article Details

The effect of some fibers and lecithin on phase separation and storage stability of tahini

Authors:

Ercan Yetkin | Hüseyin Gençcelep

Publisher:

Harran University

Main Topics:

Gıda Mühendisliği | Gıda Teknolojileri

Journal:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 1, pp.118-131

Document Type:

Article

Publication Date:

3/2025

Document Language:

English

Document ID (Org No.):

2001342511

pISSN:

2587-1358

Tahini

Fiber

Phase speration

Storage stabilityTahin

faz ayrılması

lif

depolama stabilitesi

Issues

Article Details

Authors: Ercan Yetkin | Hüseyin Gençcelep

Publisher: Harran University

Main Topics: Gıda Mühendisliği | Gıda Teknolojileri

Journal: Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 1, pp.118-131

Document Type: Article

Publication Date: 3/2025

Document Language: English

Document ID (Org No.): 2001342511

pISSN: 2587-1358

Issues

Authors:

Ercan Yetkin | Hüseyin Gençcelep

Publisher:

Harran University

Main Topics:

Gıda Mühendisliği | Gıda Teknolojileri

Journal:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 1, pp.118-131

Document Type:

Article

Publication Date:

3/2025

Document Language:

English

Document ID (Org No.):

2001342511

pISSN:

2587-1358