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Texture profile analysis (TPA) of Omani halwa while replacing ghee with vegetable oils
Authors: Annamalai Manickavasagan, Rihal Said Salim Al Hashmi, Ahlam Salim Ali Al Sulti, , Jamal N. Al-Sabahi, Rashid Hamed Al-Belushi, S. Rahman and Qassim Al-Shamsi
Identifier: CSBE11107
Download file: https://library.csbe-scgab.ca/docs/meetings/2011/CSBE11107.pdf
Published in: CSBE-SCGAB Technical Conferences » AGM Winnipeg 2011
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Description: Omani halwa is a popular confection in domestic and other gulf countries. Around 10 to 15% (by weight) ghee, clarified butter is added in Omani halwa to obtain desired texture and taste. Ghee contains higher amount of saturated fats (60 to 65%). Health organizations around the world have been insisting to lower the intake of saturated fatty acids as a mean of preventing cardiovascular and other associated diseases. In Oman, the halwa consumption per person could reach even 500 g per day during special occasions. Under these circumstances, the saturated fat intake from just one serving of halwa exceeds the maximum recommended daily limit for saturated fat. Therefore availability of halwa with healthy vegetable oils and acceptable taste would be highly beneficial for the consumers. The objective of this study was to determine the textural qualities of Omani halwa while replacing ghee with healthy vegetable oils. Two vegetable oils (olive and sunflower) halwa (100% replacement for ghee) and ghee halwa (control) were produced at the commercial production facility of Barka Factory for Omani Sweets. The texture parameters of the prepared halwa were analyzed using a texture analyzer. There were no significant differences in cohesiveness, springiness, chewiness and gumminess between olive oil, sunflower oil and ghee halwa samples. The hardness of olive oil halwa was the highest and sunflower oil halwa was the lowest among three tested samples. The adhesiveness of the olive oil halwa was the lowest whereas no significant difference was observed between sunflower oil and ghee halwa samples.
Keywords: Omani halwa, instrumental texture, ghee, olive oil, sunflower oil
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Citation: Annamalai Manickavasagan, Rihal Said Salim Al Hashmi, Ahlam Salim Ali Al Sulti, , Jamal N. Al-Sabahi, Rashid Hamed Al-Belushi, S. Rahman and Qassim Al-Shamsi. 2013. Texture profile analysis (TPA) of Omani halwa while replacing ghee with vegetable oils. CSBE/SCGAB 2011 Annual Conference, Inn at the Forks, Winnipeg, Mb. 10-13 July 2011
Volume:
Issue:
Pages -
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Date: juil-11
Technical field: Bioprocess Systems Engineering
Conference name: CSBE/SCGAB 2011 Annual Conference, Inn at the Forks, Winnipeg, Mb. 10-13 July 2011
Session name:
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Type:
Format: PDF
Publication type: Conference Proceeding
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
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DOI:
Description: Omani halwa is a popular confection in domestic and other gulf countries. Around 10 to 15% (by weight) ghee, clarified butter is added in Omani halwa to obtain desired texture and taste. Ghee contains higher amount of saturated fats (60 to 65%). Health organizations around the world have been insisting to lower the intake of saturated fatty acids as a mean of preventing cardiovascular and other associated diseases. In Oman, the halwa consumption per person could reach even 500 g per day during special occasions. Under these circumstances, the saturated fat intake from just one serving of halwa exceeds the maximum recommended daily limit for saturated fat. Therefore availability of halwa with healthy vegetable oils and acceptable taste would be highly beneficial for the consumers. The objective of this study was to determine the textural qualities of Omani halwa while replacing ghee with healthy vegetable oils. Two vegetable oils (olive and sunflower) halwa (100% replacement for ghee) and ghee halwa (control) were produced at the commercial production facility of Barka Factory for Omani Sweets. The texture parameters of the prepared halwa were analyzed using a texture analyzer. There were no significant differences in cohesiveness, springiness, chewiness and gumminess between olive oil, sunflower oil and ghee halwa samples. The hardness of olive oil halwa was the highest and sunflower oil halwa was the lowest among three tested samples. The adhesiveness of the olive oil halwa was the lowest whereas no significant difference was observed between sunflower oil and ghee halwa samples.
Keywords: Omani halwa, instrumental texture, ghee, olive oil, sunflower oil
Résumé:
Mots-clés:
Citation: Annamalai Manickavasagan, Rihal Said Salim Al Hashmi, Ahlam Salim Ali Al Sulti, , Jamal N. Al-Sabahi, Rashid Hamed Al-Belushi, S. Rahman and Qassim Al-Shamsi. 2013. Texture profile analysis (TPA) of Omani halwa while replacing ghee with vegetable oils. CSBE/SCGAB 2011 Annual Conference, Inn at the Forks, Winnipeg, Mb. 10-13 July 2011
Volume:
Issue:
Pages -
Contributor:
Date: juil-11
Technical field: Bioprocess Systems Engineering
Conference name: CSBE/SCGAB 2011 Annual Conference, Inn at the Forks, Winnipeg, Mb. 10-13 July 2011
Session name:
Other information:
Type:
Format: PDF
Publication type: Conference Proceeding
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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