Abstract
Oil bleeding during storage oleaginous seeds based confectionery products is a major problem affecting acceptance by consumers. Halva is a popular sweet food prepared from a sesame paste and a sugar mixture. The objective of this work was to improve the oil retention in this product by incorporating commercial fibers and emulsifiers: soya lecithin and monoglycerides (MG1 or MG2) during manufacturing. Oil retention yield was optimized on small batches, by response surface methodology using a central composite design applied with two factors, emulsifier concentration (0.25–2.25 %) and fibers concentration (0–2 %) at three levels. A centrifugation test was optimized to assess oil retention in halva samples. The experimental response (oil retention) was fitted with quadratic equations for each emulsifier, using multiple regression analysis. The emulsion stability increased with increasing the emulsifier concentration, particularly to 2.25 %. The oil bleeding assessed at 45 °C was slow but yielded similar results to those estimated by centrifugation test. The latter seems an attractive rapid method to quantify oil retention in oleaginous seeds and crops based food matrices. At an industrial scale, the increase of MG1 concentration to 2.25 % in halva enhances the oil retention of the product but does not affect its color or textural characteristics. Microscopic observations allowed us to explain high oil retention in this product by a homogeneous dispersion of oil droplets in the aqueous phase.