Comparative Analysis of Physicochemical and Sensory Properties of Local Sesame Tahini

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dc.contributor.authorSdiq, SJMen_US
dc.contributor.authorOmer, ZOen_US
dc.contributor.authorSalih, AMen_US
dc.contributor.authorAli, RAen_US
dc.contributor.authorMahmood, AAen_US
dc.contributor.authorSirwan, Ken_US
dc.contributor.authorHameed, K.en_US
dc.date.accessioned2025-08-13T10:17:47Z
dc.date.available2025-08-13T10:17:47Z
dc.date.issued2025-05
dc.description.abstractAims: This study examines the physicochemical, sensory, and nutritional properties of five local sesame tahini samples (A, B, C, D, and E) to assess their quality in comparison to industry standards. Random samples were collected from markets in Sulaimani city and stored under controlled conditions. Methodology: Five random sesame tahini samples were collected from some supermarkets in Sulaimani City under good conditions during transportation to the laboratory. The analysis entailed moisture, ash, acid-insoluble ash, pH, fat content, and protein. Moisture was between 0.140 percent (Sample B) and 2.560 percent (Sample C), higher than Codex standards. The ash content was most elevated in sample B (2.680%), but below the 3.5 percent standard. Acid-insoluble ash varied, with samples A and D having Codex standards (0.3%), while others were lower. pH was near neutrality (6.040–6.450), rendering all the samples fit for consumption. Fat content ranged from 53.010 percent (Sample C) to 69.590 percent (Sample A), mostly within the range. Protein content in all the samples was below the 25 percent Codex standard, the highest being for sample A (23.750%) and the lowest for Sample C (19.680%), which may indicate potential variation in processing. Local manufacturers can improve product quality and marketability by knowing their sensory qualities and economic development possibilities. Helping local sesame growers may strengthen the national economy, improve local product quality and general health relevance. Sensory assessment determined color, flavor, taste, and texture. Sample A rated highest for color (4.100) and flavor (3.600), possibly due to better roasting. Samples A and D rated highest for taste (3.500), while sample C rated lowest for all traits, a sign of processing discrepancies. Results: Results highlight the high heterogeneity of tahini quality, highlighting the necessity for more sophisticated processing technology and high-quality raw materials to survive in the market. These findings provide valuable insights for producers wishing to enhance product quality and consumer satisfaction. Conclusion: After analysing different samples, generally commercial local sesame tahini samples have differed in terms of physicochemical properties and sensory attributes. Fat and protein contents were found to have significant effects on texture, taste, and the overall quality rating. There for, local sesame tahini often retains more nutrients and freshness due to shorter supply chains, can offering a healthier, additive-free option, sustainable consumption, but requires industry innovation.en_US
dc.identifier.affiliationsHalabja Technichal College, Sulaimani Polytechnic University, Halabja, Iraqen_US
dc.identifier.affiliationsCollege of Health and Medical Technology, Northern Technical University, Kirkuk, Iraqen_US
dc.identifier.affiliationsEngineering and Agricultural Science, Kurdistan Institution for Strategic Studies and Science Research, Sulimani, Iraqen_US
dc.identifier.affiliationsTechnical College of Engineering, Sulaimani Polytechnic University, Sulaimani, Iraqen_US
dc.identifier.affiliationsCollege of Health and Medical Technology, Northern Technical University, Kirkuk, Iraqen_US
dc.identifier.affiliationsCollege of Agricultural Engineering Sciences, University of Sulaimani, Iraqen_US
dc.identifier.affiliationsCollege of Agricultural Engineering Sciences, University of Sulaimani, Iraq.en_US
dc.identifier.citationSdiq SJM, Omer ZO, Salih AM, Ali RA, Mahmood AA, Sirwan K, Hameed K.. Comparative Analysis of Physicochemical and Sensory Properties of Local Sesame Tahini . European Journal of Nutrition and Food Safety. 2025 May; 17(5): 74-83en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/253246
dc.languageenen_US
dc.publisherMs. M. B. Mondalen_US
dc.relation.issuenumber5en_US
dc.relation.volume17en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2025/v17i51709en_US
dc.subjectFat contenten_US
dc.subjectphysicochemical propertiesen_US
dc.subjectprotein contenten_US
dc.subjectsesame tahinien_US
dc.subjectsensory evaluationen_US
dc.titleComparative Analysis of Physicochemical and Sensory Properties of Local Sesame Tahinien_US
dc.typeJournal Articleen_US
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