Physicochemical, texture, color, fatty acid, volatile compounds, and sensory properties of peanut-based halva

Abstract

In this study, halva samples were prepared using conventional methods by replacing sesame tahini with peanut tahini (at 50 % and 100 % levels), and were subsequently analyzed for their chemical composition, textural hardness, color parameters (L*, a*, b*), fatty acid profile, volatile aroma compounds, and sensory attributes. Peanut tahini incorporation significantly influenced the chemical composition of halva, leading to increased protein content (p < 0.05) and altered fatty acid composition, with higher levels of oleic and linoleic acids. The hardness of the samples revealed an increase in peanut-based halva, correlating with the protein content. Color measurements showed a decrease in lightness (L*) and an increase in redness (a*) and yellowness (b*) in peanut tahini samples. Peanut-based halva exhibited distinct aroma profiles with enhanced roasted and nutty notes. Sensory evaluation showed consumer acceptance, with peanut-based halva scoring favorably in taste and texture attributes. The study highlights the potential of peanut tahini as a viable alternative to sesame tahini in halva production, contributing to product diversification and promoting the use of locally produced ingredients. Further research is recommended to explore the shelf-life and consumer market acceptance of peanut-based halva. © 2025 Elsevier Inc.