摘要：In this study the use of soapwort extract powder, which was obtained by spray drying of water extracts of soapwort roots, was investigated in the production of tahin halva. The tahin halva samples produced with soapwort extract powder were compared with those produced with traditional methods by the use of soapwort extract for their texture, color (L, a, b) values and sensorial properties. Depending on the comparison of the tahin halva samples produced with the soapwort extract powder and those produced with traditional methods by the use of soapwort extract; there was no difference for textural properties determined with penetration and cutting tests, on the evaluation of the color values only L values were higher for the samples those produced with the soapwort extract powder and it was found that there was no statistical difference for the sensorial evaluation results between two sample groups.
