Chemical composition, fatty acids content and glycemic index of two different types of Omani Halwa

Amanat Ali, Khalid M. Al-Zuhaibi, Mostafa I. Waly, Ahmed A. Al-Alawi, Jamal N. Al-Sabahi, Devarajan Sankar

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2 Citations (Scopus)


The study evaluated the chemical composition, fatty acids contents and Glycemic Index (Gl) of two different types (white and black) of Omani halwa. Representative samples of Omani halwa were collected from the local market. The proximate composition and energy contents of white and black halwa did not vary significantly (p

Original languageEnglish
Pages (from-to)753-760
Number of pages8
JournalPakistan Journal of Nutrition
Issue number8
Publication statusPublished - 2013



  • Fatty acids
  • Glycemic index
  • Omani Halwa
  • Proximate composition

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics
  • Public Health, Environmental and Occupational Health

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