IMPROVED RECIPE FOR THE PRODUCTION OF TRADITIONAL HALVA FARSALON AND RELATED PRODUCTS

摘要

Novelty: Improved recipe for the production of halva farsalon and related products. Purpose: Production of halva farsalon exhibiting high preservation properties and enhanced flavor. Production mode: The common starch is partially or entirely replaced by modified starch and/or waxy maize starch what leads to the increase of the halva’s preservation duration (from 3 - 4 days to 25 - 30 days) andthe preservation of the colour and organoleptic properties of same as well; optional aromas pocked into solid carriers added for enhancing the taste of the halva since their aroma is not weakened by the time but gradually released while chewing.