Effect of emmer wheat (Triticum dicoccum) semolina on nutritional composition, sensory attributes and textural characteristics of instant dessert (Halwa) mix

Abstract

The study focuses on the sensory, physical, proximate, mineral, and textural evaluations of an instant dessert mix (halwa) formulated with varying proportions of common wheat semolina and emmer wheat semolina. Sensory analysis, conducted using a 9-point hedonic scale, revealed that the incorporation of emmer wheat semolina significantly influenced the colour, texture, and taste of the halwa. The selected sample (T2) sample, comprising 23.8% common wheat semolina and 23.8% emmer wheat semolina, exhibited the highest overall acceptability score (8.6) compared to the control (T0) score of 7.5. Physical properties assessment demonstrated substantial differences between T0 and T2, with the latter exhibiting lower bulk density (0.19 g/ml), tapped density (0.24 g/ml), and higher compressibility (22.09%) and true density (0.68 g/ml). Proximate composition analysis per 100 grams showed T2 having higher fat (7.25%) and protein (10.26%) content compared to T0 (6.28% fat, 7.16% protein). Mineral composition revealed increased levels of iron, copper, zinc, manganese, and sodium in T2, while calcium, potassium, and phosphorus levels remained stable.Colour characteristics analysis displayed slight differences between T0 and T2, with T2 exhibiting a slightly lighter colour and less intense yellow hue. Textural analysis of prepared halwa cubes showed T2 to be significantly harder (7.65 N), more adhesive (-0.135 N·s), cohesive (3.33), springy (1.48), gummier (25.50 N), and chewier (37.58 N·s) compared to T0. The statistical analysis revealed significant differences between formulations, with p-values less than 0.05. The findings indicate that the incorporation of emmer wheat semolina positively influences the sensory attributes, physical properties, nutritional composition, mineral content, colour characteristics, and textural properties of the instant dessert mix, offering potential improvements in overall product quality. These results provide valuable information for the food industry in optimizing formulations to meet consumer preferences and nutritional requirements.