Effect of Adding Wheat Germ as a Fortifying Source of Vitamin E and Minerals on Quality of Sesame-Seed Sweet (Halawa Tahinia)

Wheat germ as a rich source of vitamin E and minerals was used to replace Tahina at levels of 5, 10, 15 and 20%
in the manufacture of Halawa Tahinia (HT) which is a well known oriental sweet. Two types of Halawa Tahinia were
investigated, namely plain (PHT) and coated with chocolate (CHT).
The chemical composition of wheat germ indicated that it is rich in numerous macro and micro mineral elements
and vitamin E. Data indicated that the samples containing 15% of wheat germ were almost accepted as the controls.
Thus, such supplemented samples (15% level) were further evaluated along with their controls. Incorporation of wheat
germ in the manufacture of PHT and CHT resulted in elevating of protein content by 15 and 17%, ash content by 15
and 17% and vitamin E content by 16 and 14% for PHT and CHT, respectively. An increase was figured out in mineral
elements especially Mn, K and P as a result of fortification. Meanwhile, statistical analysis of type of Halawa Tahinia
and the incorporated level of wheat germ explored high positive significant effect on colour.
High quality as well as high vitamin E containing Halawa Tahinia could be produced via introducing wheat germ
in the formulation.