Experimental Study of Homogenizing Tahina by Using Common Food Additives

Selected small amounts of common food additives were added to tahinas produced by four major manufacturers in order to prevent or retard oil separation. the tahinas, samples containing those additives were blended, placed in test tubes, centrifuged at room temperature for five minutes, and then stored at 60o c in an incubator for 21 days. the results showed that the addition of 5% by weight carob molasses or grape molasses practically solves the old-age problem of oil separation in tahinas, which became fully homogenized. as a result the wastage by tahina users can be stopped and the three-layer stratification of stored tahinas comes to an end. the taste panel results reflect that the homogenization of tahina using carob molasses or grape molasses did not make dramatic changes in the taste, color, appearance, overall acceptability and aftertaste of tahina. moreover, comparing tahinas with and without additives reflect no major difference between them. the taste panel results also indicate that tahinas, which were homogenized using carob molasses or grape molasses seemed to be acceptable.