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The Use of Sunflower Seeds in the Production of Tahini - a Comparative Study with Sesame Tahini

Abstract

This research was conducted in the laboratories of the Faculty of Agriculture, University of Damascus, and in the General Authority for Biotechnology with the aim of studying the possibility of using sunflower seeds as a complete or partial alternative in the production of tahini. Sunflower and sesame seeds of the Syrian variety were obtained from the local market and tests of their physical and chemical properties were conducted on them. It was found that there was a difference at the physical characteristics of (1000 kernel weight, 1000 kernel size, specific weight, peels to pulp percentage)  between the two types of seeds in terms of the weight of a thousand seeds, the size of a thousand seeds, the specific gravity, and the ratio of husk to pulp, which were higher for sunflowers, respectively (114.11 g, 435.25 ml, 0.26 g/ml, 1.08%). In sesame (3.71 g, 7.1 ml, 0.52 g/ml, 0.68%), respectively. The results of the chemical analysis showed that ash content in sesame (5.82%) was higher than in sunflower seeds (4.04%), and the fat in sesame seeds (27.4%) was higher than in sunflower seeds (16.12%). As for sunflower seeds, It was higher in its content of fiber (0.35%), protein (28.6%), and carbohydrates (40.32%) than in sesame seeds, which were respectively (2.30%, 20.4%, 34.83%), while the two types of seeds were almost identical in moisture content. It was for sesame seeds (4.64%) and sunflower seeds (5.07%), and it was found that both types of seeds were completely free of aflatoxins. 100% sesame tahini and 100% sunflower tahini were manufactured with mixing ratios (20, 40, 60, 80%), and tests were conducted on their physical, chemical and microbial properties and the amount of thiobutyric acid (TBA). In terms of chemical properties, it was found that 100% sunflower tahini was superior in terms of moisture content (3.73%), tahini (sesame 80% and sunflower 20%) in terms of ash percentage (3.18%), and tahini (sesame 80% and sunflower 20%) In terms of the percentage of fat (35.36%), the tahini (sesame 20% and sunflower 80%) in terms of the percentage of fiber (5.86%), and the tahini (sunflower 100%) and the tahini (sesame 60% and sunflower 40%) in terms of the percentage of carbohydrates (6.12 %) (5.77%), respectively, and tahini (sesame 40% and sunflower 60%) in terms of protein percentage (65.54%). As for microbial analysis, all tahini samples were free of salmonella. In terms of physical properties, viscosity, color, and oil separation rate were estimated. In terms of viscosity, the highest percentage was for sunflower tahini, 100%. In terms of color, tahini (sesame, 20%, sunflower, 80%) had the highest percentage in terms of total color (16.23). In terms of the bright-opaque standard L*, the highest value was for tahini (sesame 20%, sunflower 80%).And (sesame 60%, sunflower 40%) (14.78) (14.49). In terms of red color, the highest value was for sunflower tahini 100% (2.72). Also, in terms of yellow color, the highest value was for sunflower tahini 100% (6.74). In terms of oil separation, it increased with increasing temperature and decreased with increasing replacement rate. Also, adding 1% lecithin had an effect on reducing the separation rate, as the highest separation rate at room temperature without lecithin was for 100% sesame tahini (1.7%), and with Lecithin was also the highest percentage for 100% sesame tahini (1.5%), and at the incubator temperature also the highest percentage of separation with and without lecithin was for 100% sesame tahini (1.7%) (1.9%), and at refrigerator temperature it was the highest percentage of separation. With and without lecithin for 100% sesame tahini (1.3%) (1.5%). As for thiobutyric acid (TBA), the highest content of TBA immediately after manufacturing was for tahini (sunflower 20% sesame 80%) (0.0064 meg/kg) and the highest content in 1 month of storage for 100% sesame tahini (0.0306meg/kg), while the highest content in month 2 of storage was for tahini (sunflower 60% sesame 40%) (0.0087meg/kg), while the highest content in month 3 of storage was for tahini (sunflower 60% sesame 40%) (0.0131meg/kg), while the highest content in month 6 of storage was 100% sesame tahini. (1.0305meg/kg), while the highest content in month 9 of storage for sunflower tahini was 100% (2.0349meg/kg). In terms of sensory evaluation, in terms of color, the highest percentage was for 100% sesame tahini (8.29), while in terms of smell, the highest percentage was for 100% sesame tahini (8.16), and in terms of taste, the highest percentage was for sesame tahini. (sunflower 60% sesame 40%) (7.91), and in terms of consistency, the highest percentage was for (sunflower 60% sesame 40%) (6.83), while in terms of general acceptance, the highest percentage was for 100% sesame tahini (7.64).

Keywords: sunflower, sesame, tahini, aflatoxins, salmonella, thiobutyric acid TBA, viscosity, Oil separation.