Journal of Food, Agriculture and Environment

Vol 8, Issue 2,2010
Online ISSN: 1459-0263
Print ISSN: 1459-0255

A traditional helva in Turkey: Koz helva


Nazan Aktaş *, M. Ali Cebirbay

Recieved Date: 2010-01-18, Accepted Date: 2010-04-18


This study aimed to record the ingredients, recipe and production stages of koz helva, and to make it known internationally. The qualitative research method was used in the study and the data were collected in the Western Black Sea Region in Turkey. The components of helva were sugar, drinking water, Radix saponariae Albae sive L. root extract, sour salt and walnut. In production phase of koz helva production, some similarities and differences were found between the traditional and industrial production methods. The standard recipes be determined, and research-development activities be held to put this traditional product into international food market.


Helva, Turkish helva, koz helva, traditional food, helva process

Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 2
Category: Food and Health
Pages: 213-215

Full text for Subscribers

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :