Güney Marmara Bölgesi’nde Tüketime Sunulan Tahin Helvalarının Kimyasal Kalitesi ve Standartlara Uygunluğu

In this study, three different tahini halva types (plain, cocoa and pistachio) from 15 brands were obtained various manufacturers or commercial markets in the Southern Marmara Region provinces of Balikesir, Bilecik, Bursa, Canakkale. For each manufacturer, samples two lot numbers. The results chemical analysis as follows; total amount sugar was 39.45-43.78%, 51.88-76.84%, oil 33.1-38.9%, peroxide extracted 0-3.67 meq/kg, copper 5.88-7.98 mg/kg, iron varied between 6.98 22.33 tin ranged 0 1.12 lead 0.019 salt 0.96 g/100g. Arsenic not detected samples. When fatty acid composition oils analyzed using gas chromatography, a profile high oleic (43%) linoleic (40%) found. all these taken into consideration, one examined enterprises inconsistent with Turkish Food Codex Communique on Tahini Halva (2015/28) terms tahini.