Food Chemistry 145 (2014) 765771

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Food Chemistry
journal homepage: www.elsevier.com/locate/foodchem

Improving halva quality with dietary bres of sesame seed coats and date pulp, enriched with emulsier
Mohamed Elleuch a,, Dorothea Bedigian b, Bouthaina Maazoun c, Souhail Besbes a, Christophe Blecker d, Hamadi Attia a
a

Dpartement de Biologie, Unit Analyses Alimentaires, Ecole Nationale dIngnieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia Research Associate, Missouri Botanical Garden, St. Louis, MO, USA Conserie TRIKI-Le Moulin, Route de Gabes, 3052 Sfax, Tunisia d Unit de Technologie des Industries Agro-alimentaires, Facult Universitaire des Sciences Agronomiques de Gembloux, Passage des dports, 2, 5030 Gembloux, Belgium
b c

a r t i c l e

i n f o

a b s t r a c t
Supplementation of halva with waste products of manufacturing, for example defatted sesame seed coats (testae) and date bre concentrate, can improve its nutritional and organoleptic qualities. These constituents provide high bre content and technological potential for retaining water and fat. Standard halva supplemented with date bre concentrate, defatted sesame testae and emulsier was evaluated for oil separation, texture and colour changes, sensory qualities and acceptability to a taste panel. Addition of both bres with an emulsier, improved emulsion stability and increased the hardness of halva signicantly. The functional properties of sesame testae and date bres promote nutrition and health, supplying polyphenol antioxidants and laxative benets. 2013 Elsevier Ltd. All rights reserved.

Article history: Received 18 March 2013 Received in revised form 2 May 2013 Accepted 20 August 2013 Available online 3 September 2013 Keywords: Date pulp Dietary bre Emulsier Halva Sesame seed coats Value-added food

1. Introduction Dietary bre is the food fraction that evades hydrolysis, digestion and absorption in the small intestine and achieves at least one of the following functions: increases the faecal bulk, stimulates colonic fermentation, reduces postprandial blood glucose and reduces preprandial cholesterol levels (Elleuch et al., 2011). Interest in the role of dietary bres in health and foodstuffs has prompted a wide range of research and received considerable public attention. It has important therapeutic utility and offers protective health benets. Dietary bres can also impart some functional properties to foods, e.g. increase water holding capacity, oil holding capacity, emulsication and/or gel formation. The food industry has drawn upon these functional properties of bres to improve the viscosity, texture, sensory characteristics and shelf-life of their products (Praznik, Cieslik, & Florkiewicz, 2002; Syago-Ayerdi, Brenes, & Goi, 2009; Soukoulis, Lebesi, & Tzia, 2009). However, the amount of bre that can be added is nite because it may cause undesirable changes to the colour and texture of foods. The literature contains many reports about the addition of dietary bre to food products such as baked goods, beverages, confectionery, dairy, frozen dairy, meat, sh, pasta and soups (Elleuch et al., 2011).
Corresponding author. Tel.: +216 41 689 626; fax: +216 73 465 404.
E-mail address: elleuch5@yahoo.fr (M. Elleuch). 0308-8146/$ - see front matter 2013 Elsevier Ltd. All rights reserved. http://dx.doi.org/10.1016/j.foodchem.2013.08.085

By-products of processing fruits and oilseeds, cheap and easily generated in great quantity, can be recovered and used as valueadded ingredients. They supply dietary bre as well as bioactive compounds, such as the polyphenolic antioxidants sesamin and sesamolin (Bedigian, Seigler, & Harlan, 1985; Elleuch, Besbes, Roiseux, Blecker, & Attia, 2007; Grougnet et al., 2012), providing economic advantages to the food, cosmetic and pharmaceutical industries. Sesame (Sesamum indicum L.) seed coats (testae) and date (Phoenix dactylifera L.) bre concentrates are among the bre-rich by-products which exhibit useful water and oil holding capacities; therefore, they can be used as ingredients that allow for the stabilisation of foodstuffs rich in water and fat, in particular, halva (Elleuch et al., 2008; Elleuch, Bedigian, Besbes, Blecker, & Attia, 2012). Sesame testae provide additional medicinal and nutritional enrichment by contributing high levels of polyphenol antioxidant-rich dietary lignans (Bedigian, 2011a,b; Grougnet, Magiatis, Mitakou, & Skaltsounis, 2011; Grougnet et al., 2006) that also have antimutagenic properties (Lazarou, Grougnet, & Papadopoulos, 2007; Mak, Chiu, & Ko, 2011; Sacco & Thompson, 2011). Halva (halaweh, halvah, from Arabic halwa ), a dense crystallised paste (tahin, tahini) of sweetened sesame seeds is a common confectionary food in the Balkans, Greece, Tunisia and across South West Asia, prepared with dehulled, roasted and milled white sesame seeds (tahin), sugars (sucrose and glucose syrup), citric acid

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and soapwort (Saponaria ofcinalis L.) root (Bedigian, 2004). Roasting sesame seeds, the most signicant step in halva processing (Bedigian, 2004; Bedigian, 2011a,b), improves their functional properties, and increasing avour and colour, improves their sensory quality (Akbulut & oklar, 2009). Dehulling removes relatively large amounts of anti-nutritional oxalic acid and bre contained in the testae, which results in lighter coloured, less bitter-tasting seeds. Some manufacturers add natural ingredients to halva to boost avour, colour and emulsion stability, e.g., vanilla, chocolate, almonds or pistachio nuts. Others occasionally add the whitening agent titanium dioxide (E171) (Elleuch, Bedigian, & Zitoun, 2011) and palm oil at the kneading stage (Goulas, Zygoura, Karatapanis, Georgantelis, & Kontominas, 2007). Alternative sweeteners, such as honey, date syrup and molasses obtained from grape or mulberry (pekmez), may be substituted. In Turkey, tahin and pekmez are available for sale separately, and the proportion of tahin in blending the mixture is in accordance with consumer preference (Alpaslan & Hayta, 2002). The composition of halva is characteristically high in sugars (47.7%), fat (32.4%), and proteins (13.7%), but low in dietary bres (1.5%) (Goulas et al., 2007). Oil exudation (separation) during storage leads to a dry texture. The separated oil stains the packaging and reduces marketability. Ereifej, Rababah, and Al-Rababah (2005) showed that the addition of soy protein concentrate, gelatine, glycerol and lecithin to halva did not improve the emulsion stability at 25 C and 40 C. However, calcium chloride, powdered sugar, Gum Arabic and pectin minimised emulsion instability at 25 C. Furthermore, 1% or 2.5% of non-hydrogenated palm oil increased viscosity of the oil phase and contributed to emulsion stability and prevented oil separation from the halva at 25 C, but not at 40 C (Ereifej et al., 2005); they concluded that the mechanism of preventing oil separation seems to be related to an increased viscosity of the oil phase. The objective of this research was to determine whether incorporating defatted sesame testae, date bre concentrate and an emulsier improves the organoleptic, physical and nutritional properties of halva. 2. Materials and methods 2.1. Samples

the date bre concentrate, and stored at 18 C for subsequent physicochemical analyses and incorporation studies. 2.1.2. Halva preparation Sesame paste (tahin) and the nougat used to produce halva are mass-produced on an industrial scale at the TRIKI-Le Moulin factory, as shown in Fig. 1. Tahin was prepared by grinding dehulled roasted white sesame seeds imported from Sudan. Nougat is an aerated blend of sugars (sucrose and glucose syrup) containing citric acid and soapwort root extract. Tahin at 55 C and nougat at 90 C are blended in a KRUPS Prep Expert Series 9000, for 1 min 50 s at speed setting 1, using a kneading hook (these conditions were optimised to approach the halva quality produced on the industrial scale). Defatted sesame testae, date bre concentrate and emulsier E471 (industrial mono-acylglycerols of fatty acids, characterised by a high melting point, 80 C) were incorporated just after the addition of tahin and nougat. This industriallyprepared halva was then transferred into 200 g plastic containers. Two batches of two kilogrammes each were removed for each assay. The different formulations are illustrated in Table 1. The percentage of dietary bre was determined in preliminary experiments. 2.2. Methods 2.2.1. Chemical analysis Dry matter was determined by oven drying at 105 C to a constant weight. Ash was quantied by combustion of the sample in the mufe furnace at 550 C for 8 h. Fat content was determined by a Soxhlet extraction with hexane for 8 h at the boiling point of the solvent (6870 C). The total nitrogen was assessed using the Kjeldahl method; protein was calculated using the standard conversion factor (6.25). Total dietary bres were determined according to the AOAC enzymaticgravimetric method of Prosky, Asp, Schweizer, De Vries, and Furda (1988). Sugar content in the claried sample was analysed with a phenol/sulphuric acid reagent (Dubois, Gilles, Hamilton, Rebers, & Smith, 1956) according to the protocol of clarication dened by the French National organization for Standardisation, AFNOR (Association Franaise de Normalisation). 2.3. Physical analysis

2.1.1. Fibre preparation Sesame testae, a waste product produced during the manufacture of the sesame confection halva, were supplied by a Tunisian confectioner, TRIKI-Le Moulin, Sfax. The testae are removed after dehulling the sesame seeds, prior to the preparation of the sesame paste (tahini). The seed coats were dried for 24 h at 40 C and milled in a RETSCH SK 1 Centrifugal Mill at 2890 rpm to a particle size of less than 1 mm. Defatting was carried out using a Soxhlet apparatus, with n-hexane as a solvent. Milled testae were reground in a RETSCH Grindomix GM 200 at 5000 rpm to pass through a 0.2 mm sieve, and then stored at 20 C for physicochemical analyses and incorporation studies. Date bre concentrates were extracted from the Tunisian cultivar Allig as described previously (Elleuch et al., 2008), with some modications. Dietary bres from whole fruits were extracted with boiling water for 15 min, using a magnetic stirrer. After solubilisation of the sugars (sucrose, glucose and fructose), date bres and pits were recovered by ltration through a 0.2 mm sieve. The pits were then removed. The bres were concentrated by successive rinsing (water at 40 C) and ltration, until the residue was free of sugars, as described in Section 2.2.1. The residues obtained were pressed dry, dried in oven at 65 C for 24 h and milled in a RETSCH SK1 Centrifugal Mill at 2890 rpm, then in a RETSCH GM 200 Mill at 5000 rpm until they could pass through a 0.2 mm sieve, to recover

2.3.1. Particle size distribution of bres The particle size distribution was determined in 100 g of bre using a RETSCH Analytical Sieve Shaker AS 200 Control-g, agitated at the rate of 1.50 mm/g, at 15 s intervals for 20 min. 2.3.2. Bulk density measurement of bres Bulk density was calculated as weight of sample per unit volume of sample (g/ml). 2.3.3. Water and oil holding capacities of bres Water holding capacity (WHC) and oil holding capacity (OHC) of the bres were determined according to the methods of MacConnell, Eastwood, and Mitchell (1997) and Caprez, Arrigoni, Amado, and Zeukom (1986), respectively. The values were expressed as grams of water absorbed per gram of sample for the WHC and grams of oil absorbed per gram of sample for the OHC. 2.3.4. Colour measurement Colour measurements were carried out using a Konica Minolta CR-300 Chroma Meter to determine L, a and b values. The L value indicates colour lightness, i.e., on a scale of 0100, a higher number indicates lighter colour; the a value gives the span of redgreen colour, with a higher positive a value signifying more

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Sucrose and glucose syrup introduced

White sesame seeds introduced

Sieving Water added Syrup preparation Remove stones/dust by aspiration Citric acid and soapwort root added Storage of the syrup Dehulling Water addition Heat treatment under vacuum: Caramelisation Sieving Sesame seed coats removed

Compressed air

Churning

Wash with water

Nougat

Drain and dry to remove water (80 C, 15 min)

Roast (120C)

Cooling / Cleaning

Remainder of sesame seed coats removed

Grinding

Sesame paste : Tahin

Emulsifier Mix thoroughly

Dietary fibre

Dispense into containers and seal

Halva
Fig. 1. Halva production at Conserie Triki Le Moulin (Sfax, Tunisia).

red; the b value indicates extent of yellowblue colour, with a higher positive b representing more yellow.

2.3.5. Texture analysis of halva A Texture Procedure Analysis (TPA) test was performed using a TA1 Texture Analyser (LLOYD Instruments, England) equipped with a 1000 (N) load cell, 0.05 (N) detection range. An acrylic cylindrical probe (diameter 0.3 mm) was used to compress the sample to 50% of its original height (25 mm) at a speed of 25 mm/min. The Texture Analyser was interfaced with a computer, which controlled the instruments and analysed the data, using the software supplied by Texture Technologies Corp. Hardness (peak force of rst compression cycle), cohesiveness (ratio of positive areas of second cycle to area of rst cycle) and adhesiveness (negative force area of the rst byte represented the work necessary to pull the compressing plunger away from the sample) were determined.

2.3.6. Oil separation test of halva Halva (20 g) was transferred to centrifuge tubes (50 ml), heated to 35, 45, 50 or 55 C in a water bath and centrifuged at 2000g for 5 min. The separated oil was removed with a Pasteur pipette and the percent of oil released from the total oil present in the halva was calculated.

2.4. Sensory evaluation The organoleptic characteristics of the products were determined by a ten-member expert taste panel, trained in the examination of halva. The panellists were asked to evaluate the products for taste, sight, smell and touch: colour, hardness, ease of cut, avour and aroma, on a 5-point hedonic scale ranging from 5 (very favourable) to 1 (very unfavourable) for each sensory characteristic.

768 Table 1 Different formulations of halva. Halva Tahin (%) Nougat (%) Emulsier (%)

M. Elleuch et al. / Food Chemistry 145 (2014) 765771 Table 2 Chemical and Physical characteristics of defatted sesame testae, date bre concentrate and raw halva. Date bre concentrate Dry matter (%) SugarsA Total dietary breA OilA AshA ProteinA aw Particle size distribution <40 lm 40 to 71 71 to 100 100 to 160 160 to 200 L a b Taste WHC (g water/g sample) OHC (g oil/g sample) Bulk density (g/ml) 94.45 0.11b 0 0a 86.4 1.36c 1.56 0.08b 2.54 0.06b 10.56 0.42a 0.184 0.003b 6.1 0.14a 22.2 0.36a 17.6 0.63a 41.7 1.26a 12.1 0.32b 44.83 0.03 a 7.08 0.01c 9.4 0.01 a Neutral 4.61 0.13b 2.69 0.10b 0.672 0.01a Defatted sesame testae 93.49 0.18a 1.21 0.08b 45.32 0.74b 0.60 0.01a 22.38 0.58c 12.08 0.68b 0.345 0.015c 8.3 0.12b 24.1 0.24b 17.03 0.70a 41.9 0.93a 8.4 0.21a 64.24 0.05b 2.45 0.01b 14.46 0.01b Bitter 3.52 0.07a 2.15 0.03a 0.766 0.01b Halva 96.54 0.17c 42.57 0.65c 1.72 0.02a 31.89 1.25 c 1.70 0.05a 14.70 0.17c 0.146 0.013a ND ND ND ND ND 77.15 0.98c 1.85 0.05a 17.89 1.07c ND ND ND ND

Date bre (%) 0 0.3 0.5 0.8 1 0 0 0 0 0 1 2 0 0

Sesame testae (%) 0 0 0 0 0 0.3 0.5 0.8 1 0 0 0 1 2

Control 1 Date bre 0.30% 0.50% 0.80% 1% Sesame testae 0.30% 0.50% 0.80% 1% Control 2 Date bre 1% 2% Sesame testae 1% 2%

Formulas without emulsier 53 47 0 52.85 52.75 52.6 52.5 52.85 52.75 52.6 52.5 Formulas 52.25 51.75 51.25 51.75 51.25 46.85 46.75 46.6 46.5 0 0 0 0

46.85 0 46.75 0 46.6 0 46.5 0 with emulsier 46.25 1.5 45.75 45.25 45.75 45.25 1.5 1.5 1.5 1.5

2.5. Statistical analysis All analytical determinations were replicated in triplicate, or greater. Values of each parameter are expressed as the mean standard deviation (x SD). Duncans multiple range test provided mean comparisons with the level of statistical signicance set at P < 0.05. Statistical analyses were performed using SPSS for Windows (Version 13.0). 3. Results and discussion 3.1. Chemical characteristics of bre and Halva Table 2 presents the average composition of defatted sesame testae, date bre concentrate and halva. As illustrated, sesame testae and date bre are good sources of dietary bre, protein and ash. Halva is rich in sugars (42.57%), fat (31.89%) and protein, but low in dietary bre (1.72%). Despite the addition of 47% sugars (46.1% dry matter) from nougat added in the production of halva, only 42.57% were detected (Table 2). This can be explained by the caramelisation reaction which occurs during the heat treatment of the carbohydrates in nougat formation, resulting in the degradation of the sugars and the conversion to other compounds e.g., 5-hydroxymethyl-furfural and organic acids (Quintas, Brando, & Silva, 2007). Date bre, sesame testae and halva showed low water activity (below 0.35), which prevents bacteria, mould and yeast development (Elgerisi, 1998). 3.2. Physical characteristics of bres Physical characteristics of date bre and sesame testae are presented in Table 2. Date bre shows signicantly (P < 0.05) higher water and oil holding capacities than sesame testae. These values are much lower than those reported in our previous study (WHC: 15 g water/g sample and OHC: 9 g oil/g sample) (Elleuch et al., 2008). This can be attributed to the force used in the present study to extract, dry and mill the bre compared to the treatment used in our previous study. Indeed, bres were extracted with boiling water for 15 min rather than 5 min, dried in an oven at 65 C for 24 h rather than freeze-drying and were ground to a particle size of less than 0.2 mm rather than into coarse particles. Elleuch et al. (2012) showed that a decreased particle size was associated

All given values are means of three determinations standard deviation except L, a, b are means of six determinations. Means in a row followed by the same letters are not signicantly different (P > 0.05). A In % dry matter, ND: not determined

Table 3 Effect of adding date bre, defatted sesame testae and emulsier on emulsion stability of halva. Halva Oil separation (g oil/100 g oil present in the initial sample) at 35 C Without emulsier Control 1 Date bre 0.3% 0 0a 0.5% 0 0a 0.8% 0 0a 1% 0 0a Sesame testae 0.3% 0 0a 0.5% 0 0a 0.8% 0 0a 1% 0 0a With emulsier Control 2 0 0a Date bre 1% 0 0a 2% 0 0a Sesame testae 1% 0 0a 2% 0 0a 2.28 0.07b 2.27 0.07b 2.28 0.04b 2.28 0.06b 2.27 0.08b 2.26 0.05b 2.27 0.07b 2.28 0.04b 0.51 0.04a 25.81 0.96b 25.03 1.21b 25.61 1.15b 26.12 1.13b 24.95 1.10b 25.46 0.92b 25.51 1.05b 25.77 1.10b 14.08 1.03a 25.629 0.92a 25.54 1.06a 25.59 1.10a 25.77 1.11a 25.483 1.06a 24.709 1.02a 25.80 0.94a 24.35 0.89a 24.741 0.95a 2.37 0.05b 11.32 0.64c 25.61 1.10b 25.74 1.06a 45 C 50 C 55 C

0.53 0.02a 0.54 0.04a 0.52 0.02a 0.54 0.06a

14.72 0.98a 15.21 0.96a 14.71 1.20a 15.55 1.10a

24.85 1.10a 25.45 1.06 a 25.45 1.04a 25.42 0.96a

All given values are means of four determinations standard deviation. Means in a column followed by the same letters are not signicantly different (P > 0.05).

with a reduction in the WHC and OHC and concluded that the degree of grinding can damage the regions of potential water and oil holding capacities and therefore, decrease the power to hold water and oil. Garau, Simal, Rossell, and Femenia (2007) showed a signicant decrease in the WHC and OHC values for orange peels as the air-drying temperature increased.

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As regards the sensory quality, sesame testae gave a bitter taste and are characterised by higher L and b and lower a values than is date bre (Table 2). These values suggest that testae are lighter in colour, more yellow and less red. Thus, the use of testae as an ingredient might not affect the colour of the food product as much as date bres may, but they could impart a bitter taste. 3.3. Halva properties 3.3.1. Emulsion stability Table 3 shows the effect of adding bre and emulsier on emulsion stability of halva at 35 C, 45 C, 50 C and 55 C. The addition of bre minimised the oil separation and signicantly (P > 0.05) improved the emulsion stability at 35 C and 45 C compared to control 1 (without bre and emulsier) independent of the percentage of the bre added. However, bre addition did not prevent oil separation at 50 C and 55 C. Addition of 1.5% of emulsier further improved the emulsion stability at 45 C and 50 C, independent of the added bre. At 55 C, bre with emulsier added did not prevent oil separation. All these results can be explained by the capacity of bre to hold oil and by the power of the emulsier to increase the viscosity of the oil phase by causing the solidication of the oil in halva, since the emulsier possessed a high melting point (80 C). Ereifej et al. (2005) studied the effect of added non-hydrogenated palm oil on the emulsion stability of halva and showed that the addition of 1% or 2.5% of non-hydrogenated palm oil (solid at room temperature) increased the viscosity of the oil phase and contributed to the emulsion stability of halva at 25 C. They concluded that the mechanism of preventing oil separation was related to an increase in the viscosity of the oil phase. 3.3.2. Texture prole analysis Textural evaluation of halva containing date bre, sesame testae and emulsier for hardness, adhesiveness and cohesiveness is presented in Table 4. There was a statistical difference between the halva containing bre and emulsier, and the controls. The addition of date bre, sesame testae and emulsier to halva led to an increase in hardness (3.089.38-fold) compared with Control 1. The hardness of halva containing only bre was higher than the samples containing both emulsier and bre. Indeed, there is a signicant reduction, up to 43.7% in the hardness values of bre-fortied halva supplied with emulsier compared with halva containing only 1% of bre. The signicant changes in hardness

that were recorded in fat content and the physical properties of oil were due to the fact that the samples supplemented with bre and emulsier contained less oil and/or contained emulsier. The emulsier, composed of mono-acylglycerols of fatty acids, had a high melting point (80 C). This explained the solidication of sesame oil, attributable to changes in the physical properties, such as melting point and viscosity. The contact of emulsier, which is used to bind together normally noncombinative substances e.g., oil and water, with sesame oil (liquid at ambient temperature) increased viscosity and solidied the mixture, an observation also reported by Guneser and Zorba (2011). Addition of bre and emulsier also resulted in a signicant increase in adhesiveness (6.3825.38-fold), which was more marked when the percentage of testae and date bre was increased (Table 4). As for hardness, signicant changes in adhesiveness could be related to the physical properties of the oil when bre and emulsier were added. The cohesiveness increased as testae, date bre and emulsier were added (1.842.8-fold) in comparison to Control 1 (Table 4). Thus, addition of bre and emulsier improved the cohesiveness of the halva.

3.3.3. Colour measurement The colour of halva is one of the main factors by which consumers judge its acceptability in Tunisia. It depends on various factors, including the cultivars of sesame used, concentrations of tahin and nougat, pigment-grade of titanium dioxide, a whitening agent, and additives, such as chocolate. The effects of date bre, testae and emulsier upon halva colour (lightness L, redness a, yellowness b) are shown in Table 4. Signicant reductions in the lightness value were observed between the control halva, samples supplemented with date bre (up to 11.88%), and testae-supplemented samples (up to 7.16%) (P < 0.05), excluding the halva formulated with 0.3% bre (Table 4). The redness values were higher in comparison to the controls as a result of the bre added, and this increase was more prominent in the samples supplemented with date bre (up to 1.7-fold). Note that samples formulated with 0.3% date bre and 0.3% and 0.5% testae do not present a signicant difference in the redness values, compared with the controls. Signicant and higher reductions in the yellowness values were observed in halva supplemented with date bre (up to 22.1%) than halva with testae added (up to 6.2%), compared with the controls.

Table 4 Effect of bre and emulsier additions on textural properties (hardness, adhesion and cohesion) and colour characteristics of halva. Hardness (N) Without emulsier Control 1 7,63 0.96a Date bre 0.3% 32.01 3.81c 0.5% 42.19 2.60d 0.8% 55.68 2.47f 1% 67.24 8.10g Sesame testae 0.3% 33.14 4.05c 0.5% 40.78 4.05d 0.8% 52.88 5.26e,f 1% 71.62 7.26g With emulsier Control 2 23.57 2.52b Date bre 1% 41.56 3.25d 2% 48.82 4.34e Sesame testae 1% 40.28 1.72d 2% 50,42 3.15e,f Adhesiveness (N) 0.18 0.02a 1.91 0.36b,c 2.19 0.7c,d 3.59 0.10f,g 4.20 0.72g,h 1.88 0.68b,c 2.23 0.30b,c 2.98 0.48d,e,f 4.57 0.51h 1.15 0.13a 2.49 0.34c,d,e 3.26 0.75e,f 2.06 0.49c 2.71 0.46c,d,e Cohesiveness 0.025 0.007a 0.055 0.025b,c 0.055 0.011b,c 0.045 0.0117b 0.059 0.017b,c 0.051 0.0069b,c 0.046 0.0046b 0.059 0.005b,c 0.053 0.011b,c 0.054 0.008b,c 0.07 0.032c 0.06 0.018b,c 0.054 0.008b,c 0.054 0.011b,c L 77.15 0.98f 77.04 0.90f 74.05 0.58d 72.62 0.39c 71.33 0.49b 76.85 0.74f 75.702 0.80e 74.38 0.83d 72.45 0.90c 76.64 0.87f 71.15 0.62b 67.53 0.48a 72.96 0.46c 71.15 0.65b a 1.85 0.05a 1.95 0.17a 2.61 0.11d 2.80 0.12e 3.16 0.10f 1.91 0.13a 1.97 0.09a 2.19 0.12b 2.41 0.10c 1.88 0.09a 3.12 0.14f 3.81 0.14g 2.42 0.10c 2.53 0.14c,d b 17.89 1.07e 16.47 0.50c 16.31 0.26c 15.43 0.35b 15.25 0.45b 17.38 0.54d 16.78 0.54c,d 17.44 0.65d,e 17.42 0.48d,e 17.70 0.65e 15.25 0.58b 13.94 0.83a 17.68 0.81e 17.88 0.65e

All given values are means of six determinations standard deviation. Means in a column followed by the same letters are not signicantly different (P > 0.05).

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Table 5 Sensory evaluation of halwa prepared by incorporating date bre, defatted sesame testae and emulsier. Colour Without emulsier Control 1 Date bre 0.3 0.5 0.8 1 Sesame testae 0.3% 0.5% 0.8% 1% With emulsier Control 2 Date bre 1% 2% Sesame testae 1% 2% 3.37 0.51f 3.25 0.38f 2.56 0.41d,e 1.62 0.35b 1.31 0.45a,b 3.28 0.39f 2.92 0.43f 2.65 0.33d,e 2.1 0.43c 3.82 0.56g 1.61 0.41b 1.16 0.25a 2.25 0.42c,d 2.05 0.49c Hardness 1,81 0.54a 2.66 0.86b,c,d,e 2.87 0.8c,d,e 2.25 0.65a,b,c 2.12 0.44a,b 2.71 0.44b,c,d,e 3.00 0.50d,e 2.33 0.52a,b,d 2.05 0.37a,b 3.33 0.86e 3.15 0.46e 2.9 0.51c,d 3.16 0.61e 2.66 0.71b,c,d Easiness to cut 1,87 0.23a,b 2.16 0.59b,c 2.625 0.52c,d 2.375 0.74b,c 2.18 0.53b,c 2,78 0.69c,d 2.85 0.55c,d 2.16 0.75b,c 1.415 0.7a 3.27 0.36d 3.16 0.66d 3.11 0.60d 3.22 0.62d 2.83 0.92c,d Odour 3.25 0.71a 3.00 0.99a 3.18 0,37a 3.12 0.44a 2.93 0.62a 2.95 0.62a 3.14 0.62a 3.15 0.41a 3.33 0.52a 3.22 0.54a 3.11 0.54a 3.05 0.63a 3.25 0.63a 3.3 0.48a Taste 3,06 0.49b 3.12 0.83b 3.06 0.77b 2.93 0,56b 2.87 0.44b 3.16 0.44b 2.95 0.49b 2.85 0.41b 2.93 0.67b 3.22 0.94b 3.22 0.56b 3.55 0.41c 3.40 0.53b 1.85 0.37a Overall quality 2.67 0.23b,c,d 2.80 0.50c,d,e 2.86 0.25c,d,e 2.46 0.29a,b 2.28 0.12a 2.98 0.24e 2.94 0.25d,e 2.61 0.29a,b,c,d 2.29 0,12a 3.37 0.37f 2.85 0.25c,d,e 2.72 0.17b,c,d,e 3.00 0.31e 2.56 0.37a,b,c

Means in a column followed by the same letters are not signicantly different (P > 0.05).

3.3.4. Sensory characteristics The effects of date bre, testae and emulsier supplementation on the sensory characteristics of halva are presented in Table 5. As regards colour intensity, the opinions provided by taste panellists and those determined with instruments (L) are in agreement. Indeed, with an increase in the level of bre in the formulation, the colour scores of halva decreased and this reduction was more prominent in the samples with date bre. Regarding the hardness and ease to cut halva, samples with emulsier, samples with emulsier + bre (1%) and samples with bre (up to 0.5%) had higher scores. Thus, the emulsier, date bre and testae improved both hardness and cutting ease. On the other hand, halva processed with more bre using an emulsier that promotes lubrication between bre components, reduced the hardness. As regards avour, halva fortied with 2% testae received the lowest favourability rating from the taste panellists, whereas halva formulated with 2% date bre was the most appreciated. One interpretation of this result is that testae may have a bitter taste; it may also be due to differences in the chemical nature of each bre source (Elleuch et al., 2008, 2012). The other halva formulations did not show any signicant differences in the avour appeal. For overall quality, the most appreciated sample was halva prepared with emulsier (3.37 on a 5-point hedonic scale). Halva formulated with emulsier +1% date bre or testae, and halva containing 0.3% and 0.5% date bre or testae, also received a high rating. Overall acceptability was rated as poor in the case of halva formulated with 1% bre without added emulsier. 4. Conclusions Fibres from date fruit pulp and sesame testae can be recycled as value-added food supplements that provide benecial dietary bre and bioactive compounds. These bre-rich commercial by-products, combined with emulsier, produce halva with improved palatability and technical properties such as stability, homogeneous texture, physiological functionalities, and the supplemental medicinal and nutritional benets of polyphenolic antioxidants. Acknowledgement The authors thank TRIKI-Le Moulin (Sfax, Tunisia) for supplying all halva formulations.

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