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Farklı Stabilizatörlerin Tahinli Sütün Kalite Özellikleri Üzerine Etkisi

Year 2025, Volume: 28 Issue: 2, 544 - 554, 27.03.2025

Esma Aycan Kurban Yaşar

https://doi.org/10.18016/ksutarimdoga.vi.1563485

Abstract

Bu çalışmanın amacı, %0 (stabilizatörsüz) ile %0,2, %0,08, %0,06, %0,04 ve %0,02 κ-karragenan, %0,2 ksantan gam, %0,2 karboksimetil selüloz, %0,2 salep, %0,2 guar gam ve %0,2 keçiboynuzu gam gibi farklı oranlarda stabilizatör kullanılarak üretilen tahinli sütün kimyasal, fiziksel, reolojik ve duyusal özelliklerini incelemektir. Tahinli süt, yarım yağlı süte tahin, şeker ve çeşitli stabilizatörlerin eklenmesiyle üretilmiştir. Farklı stabilizatörlerin eklenmesi pH veya asitlik değerlerini etkilemese de emülsiyon stabilite değerlerinde önemli farklılıklar olmuştur ve tahinli süt Newtonyen olmayan akış davranışı göstermiştir. Stabilizatör ilavesinin tahinli süt örneklerinin renk ve görünüm, kıvam, ağız hissi ve genel kabul edilebilirlik puanları üzerinde önemli bir etkiye sahip olduğu, ancak tat ve koku ve yağlılık puanlarını etkilemediği görülmüştür. 0.04 κ-karragenan içeren numune duyusal değerlendirmede en yüksek puanları almıştır. Elde edilen sonuçlara göre, %0,04 κ-karragenan ilaveli tahinli süt, üretim ve tüketim için tavsiye edilmektedir.

Keywords

Tahinli Süt Foksiyonel Gıda κ-karragenan Stabilizatör Reoloji

References

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  • Akbulut, M., Saricoban, C., & Ozcan, M. M. (2012). Determination of rheological behavior, emulsion stability, color, and sensory of sesame pastes (tahin) blended with pine honey. Food and Bioprocess Technology, 5, 1832-1839. DOI 10.1007/s11947-011-0668-6
  • Alpaslan, M., & Hayta, M. (2002). Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends. Journal of Food Engineering, 54(1), 89-93. https://doi.org/10.1016/S0260-8774(01)00197-2
  • Altun, İ. (2024). Peynir altı suyunda üretilen ekzopolisakkaritlerin stabilizatör olarak kullanımının dondurmanın bazı fiziksel, duyusal ve mikrobiyolojik özelliklerine etkileri. Journal of the Institute of Science and Technology, 14(1), 257-270. https://doi.org/10.21597/jist.1347920
  • Akin, S.M., Goncu, B., & Akin, B. M. (2019). Designing an industrial protocol to develop a new fat-reduced- ice cream formulation by replacing stabilizers with microbial transglutaminase enzyme. Mljekarstvo 69(3), 162-171. Doi: 10.15567/mljekarstvo.2019.0302
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  • Azarikia, F., & Abbasi, S. (2010). On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth. Food Hydrocolloids, 24(4), 358-363 https://doi.org/10.1016/j.foodhyd.2009.11.001
  • Barak, S., & Mudgil, D. (2014). Locust bean gum: Processing, properties and food applications—A review. International Journal of Biological Macromolecules, 66, 74-80. https://doi.org/10.1016/ j.ijbiomac.2014.02.017
  • BahramParvar, M., Tehrani, M. M., & Razavi, S. M. (2013). Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage. Food Bioscience, 3, 10-18. https://doi.org/10.1016/j.fbio.2013.05.001
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  • Bozdoğan, A., & Yaşar, K., (2016). Increasing the nutritional value of sahlep. Journal of Food Physics, 28, 33-39.
  • Çiftçi, D., Kahyaoglu, T., Kapucu, S., & Kaya, S. (2008). Colloidal stability and rheological properties of sesame paste. Journal of food Engineering, 87(3), 428-435. https://doi.org/10.1016/j.jfoodeng.2007.12.026
  • Garia-Ochoa, F., Santos, V. E., Casas, J. A., & Gómez, E. (2000). Xanthan gum: production, recovery, and properties. Biotechnology Advances, 18(7), 549-579. https://doi.org/10.1016/S0734-9750(00)00050-1
  • Gumus, T., Sukru, D.A., Mirik, M., Arici, M., & Aysan, Y. (2010) Xanthan gum production of Xanthomonas spp. isolated from different plants. Food Science and Biotechnology, 19(1), 201-206. https://doi.org/10.1007/s10068-010-0027-9
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  • Karaca, O. B., Güven, M., Yasar, K., Kaya, S., & Kahyaoglu, T. (2009). The functional, rheological and sensory characteristics of ice creams with various fat replacers. International Journal of Dairy Technology, 62(1), 93-99. https://doi.org/10.1111/j.1471-0307.2008.00456.x
  • Karakuş, V., & Yaşar, K. (2025). The effect of peanut tahini utilization on the mineral content of halva. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 28(1), 285-291. https://doi.org/10.17780/ksujes.1559065
  • Koksoy, A., & Kilic, M. (2004). Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food Hydrocolloids, 18(4), 593-600. https://doi.org/10.1016/j.foodhyd.2003.10.002
  • Kowalska, M., & Żbikowska, A. (2016). Study of stability of sesame oil-in-water emulsions determined using an optical analyzer and measurement of particle size and distribution. Journal of Dispersion Science and Technology, 37(10), 1408-1414. https://doi.org/10.1080/01932691.2015.1111143
  • Kurt, C. (2018). Tohum Kabuğu Renginin Susam Tohumlarında Bulunan Demir İçeriği Düzeyine Etkisi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 21(5), 686-690. DOI:10.18016/ksudobil.403601
  • Labban, L., & Sumainah, G. (2021). The Nutritive and Medicinal Properties of Tahini: A Review. International Journal of Nutrition Sciences, 6(4), 172-179. 10.30476/ijns.2021.90294.1123
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  • Lu, Z., Sheng, Z., Zhou, H., He, J., Zhang, X., Zhang, Y., & Luo, J. (2025). Improvement of casein/κ-carrageenan composite gel properties: Role of locust bean gum concentration. Food Hydrocolloids, 158, 110547. https://doi.org/10.1016/j.foodhyd.2024.110547
  • Meilgaard, M, C., Civille, G, V, & Carr, B, T. (1999). Sensory evaluation techniques (3nd ed), Boca Raton, FL: CRC Press.
  • Mohod, A. V., & Gogate, P. R. (2011). Ultrasonic degradation of polymers: Effect of operating parameters and intensification using additives for carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVA). Ultrasonics Sonochemistry, 18(3), 727-734. https://doi.org/10.1016/j.ultsonch.2010.11.002Get rights and content
  • Nasrallah, K., Khaled, S., El Khatib, S., & Krayem, M. (2023). Nutritional, biochemical and health properties of Locust beans and its applications in the food industry: a review. Journal of Food Science and Technology, 61(4), 621-630. https://doi.org/10.1007/s13197-023-05765-5
  • Ozdemir, T., & Ozcan, T. (2020). Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds. Lwt, 134, 109851. https://doi.org/10.1016/j.lwt.2020.109851
  • Pon, S. Y., Lee, W. J., & Chong, G. H. (2015). Textural and rheological properties of stevia ice cream. International Food Research Journal, 22(4):1544-1549.
  • Sanyal, M. K., & Pal, S. C., Gangopadhyay, S. K., Dutta, S. K., Ganguli, D., Das, S., & Maiti, P. (2011). Influence of stabilizers on quality of sandesh from buffalo milk. Journal of Food Science and Technology, 48, 740-744. https://doi.org/10.1007/s13197-010-0176-0
  • Sedayu, B. B., Cran, M. J., & Bigger, S. W. (2019). A review of property enhancement techniques for carrageenan-based films and coatings. Carbohydrate Polymers, 216, 287-302. https://doi.org/10.1016/j.carbpol.2019.04.021
  • Sert, D., & Mercan, E. (2019). Hava Sirkülasyonlu Fırın, Mikrodalga ve Halojen Lamba ile Kavurmanın Susamda Salmonella İnaktivasyonu ve Bazı Fizikokimyasal Özellikleri Üzerine Etkisi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 22, 212-221. DOI: 10.18016/ksutarimdoga.vi.539670
  • Shao, P., Feng, J., Sun, P., Xiang, N., Lu, B., & Qiu, D. (2020). Recent advances in improving stability of food emulsion by plant polysaccharides. Food Research International, 137, 109376. https://doi.org/10.1016/j.foodres.2020.109376
  • Shi, F., Chang, Y., Shen, J., Chen, G., & Xue, C. (2023). A comparative investigation of anionic polysaccharides (sulfated fucan, ι-carrageenan, κ-carrageenan, and alginate) on the fabrication, stability, rheology, and digestion of multilayer emulsion. Food Hydrocolloids, 134, 108081. https://doi.org/10.1016/j.foodhyd.2022.108081
  • Şanlidere Aloğlu, H., Özcan, Y., Karasu, S., Çetin, B., & Sağdiç, O. (2018). Influence of transglutaminase treatment on the physicochemical, rheological, and melting properties of ice cream prepared from goat milk. Mljekarstvo, 68 (2), 126-138. doi: 10.15567/mljekarstvo.2018.0206
  • Thombare, N., Jha, U., Mishra, S., & Siddiqui, M. Z. (2016). Guar gum as a promising starting material for diverse applications: A review. International Journal of Biological Macromolecules, 88, 361-372. https://doi.org/10.1016/j.ijbiomac.2016.04.001
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  • Udo, T., Mummaleti, G., Mohan, A., Singh, R. K., & Kong, F. (2023). Current and emerging applications of carrageenan in the food industry. Food Research International, 113369. https://doi.org/10.1016/j.foodres.2023.113369
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The Effect of Different Stabilisers on the Quality Properties of Tahini Milk

Year 2025, Volume: 28 Issue: 2, 544 - 554, 27.03.2025

Esma Aycan Kurban Yaşar

https://doi.org/10.18016/ksutarimdoga.vi.1563485

Abstract

This study aimed to explore the chemical, physical, rheological, and sensory attributes of tahini milk produced with varying ratios of stabilizers, ranging from 0% (without a stabilizer) to other ratios including 0.2%, 0.08%, 0.06%, 0.04%, and 0.02% of κ-carrageenan; 0.2% of xanthan gum; 0.2% of carboxymethyl cellulose; 0.2% of salep; 0.2% of guar gum; and 0.2% of carob gum. Tahini milk is produced by incorporating tahini, sugar, and various stabilizers into semi-skimmed milk. Although the addition of different stabilizers did not affect its pH or acidity values, there were significant differences in the emulsion stability values, with the tahini milk exhibiting non-Newtonian flow behaviour. The addition of stabilisers was observed to have a significant effect on the colour and appearance, consistency, mouthfeel, and general acceptability scores of the tahini milk samples. Yet it did not affect the taste and odour or creaminess scores. The sample with 0.04% κ-carrageenan presented the highest scores in sensory evaluation. Based on the given results, tahini milk with the addition of 0.04% κ-carrageenan is recommended for production and consumption.

Keywords

Tahini milk Functional Food κ-carrageenan Stabilizer Rheology

References

  • Akbulut, M., & Coklar, H. (2008). Physicochemical and rheological properties of sesame pastes (Tahin) processed from hulled and unhulled roasted sesame seeds and their blends at various levels, Journal of Food Process Engineering, 31, 488–502.https://doi.org/10.1111/j.1745-4530.2007.00162.x
  • Akbulut, M., Saricoban, C., & Ozcan, M. M. (2012). Determination of rheological behavior, emulsion stability, color, and sensory of sesame pastes (tahin) blended with pine honey. Food and Bioprocess Technology, 5, 1832-1839. DOI 10.1007/s11947-011-0668-6
  • Alpaslan, M., & Hayta, M. (2002). Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends. Journal of Food Engineering, 54(1), 89-93. https://doi.org/10.1016/S0260-8774(01)00197-2
  • Altun, İ. (2024). Peynir altı suyunda üretilen ekzopolisakkaritlerin stabilizatör olarak kullanımının dondurmanın bazı fiziksel, duyusal ve mikrobiyolojik özelliklerine etkileri. Journal of the Institute of Science and Technology, 14(1), 257-270. https://doi.org/10.21597/jist.1347920
  • Akin, S.M., Goncu, B., & Akin, B. M. (2019). Designing an industrial protocol to develop a new fat-reduced- ice cream formulation by replacing stabilizers with microbial transglutaminase enzyme. Mljekarstvo 69(3), 162-171. Doi: 10.15567/mljekarstvo.2019.0302
  • AOAC. (2005). Official Methods of the AOAC. Official Methods of Analysis of AOAC International, 18th Ed., AOAC International, Gaithersburg, MD.
  • Arab, M., Yousefi, M., Khanniri, E., Azari, M., Ghasemzadeh-Mohammadi, V., & Mollakhalili-Meybodi, N. (2023). A comprehensive review on yogurt syneresis: Effect of processing conditions and added additives. Journal of Food Science and Technology, 60(6), 1656-1665. https://doi.org/10.1007/s13197-022-05403-6
  • Azarikia, F., & Abbasi, S. (2010). On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth. Food Hydrocolloids, 24(4), 358-363 https://doi.org/10.1016/j.foodhyd.2009.11.001
  • Barak, S., & Mudgil, D. (2014). Locust bean gum: Processing, properties and food applications—A review. International Journal of Biological Macromolecules, 66, 74-80. https://doi.org/10.1016/ j.ijbiomac.2014.02.017
  • BahramParvar, M., Tehrani, M. M., & Razavi, S. M. (2013). Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage. Food Bioscience, 3, 10-18. https://doi.org/10.1016/j.fbio.2013.05.001
  • Bayrakci, H. (2018). Determination of the effect of tahini on the quality of ice cream, Master's Thesis, Institute of Science and Technology, Osmaniye Korkut Ata University, Osmaniye, Türkiye.
  • Bozdoğan, A., & Yaşar, K., (2016). Increasing the nutritional value of sahlep. Journal of Food Physics, 28, 33-39.
  • Çiftçi, D., Kahyaoglu, T., Kapucu, S., & Kaya, S. (2008). Colloidal stability and rheological properties of sesame paste. Journal of food Engineering, 87(3), 428-435. https://doi.org/10.1016/j.jfoodeng.2007.12.026
  • Garia-Ochoa, F., Santos, V. E., Casas, J. A., & Gómez, E. (2000). Xanthan gum: production, recovery, and properties. Biotechnology Advances, 18(7), 549-579. https://doi.org/10.1016/S0734-9750(00)00050-1
  • Gumus, T., Sukru, D.A., Mirik, M., Arici, M., & Aysan, Y. (2010) Xanthan gum production of Xanthomonas spp. isolated from different plants. Food Science and Biotechnology, 19(1), 201-206. https://doi.org/10.1007/s10068-010-0027-9
  • Ibrahim, A. H., & Khalifa, S. A. (2015). The effects of various stabilizers on physiochemical properties of camel’s milk yoghurt. Journal of American Science, 11(1), 15-24. (ISSN: 1545-1003). http://www.jofamericanscience.org.
  • Karaca, O. B., & Guven, M. (2016). The effects of the combined use of salep and locust bean gum with some stabilizers on the properties of Kahramanmaras type ice creams. Journal of International Scientific Publications, 4, 327-338. ISSN 1314-8591.
  • Karaca, O. B., Güven, M., Yasar, K., Kaya, S., & Kahyaoglu, T. (2009). The functional, rheological and sensory characteristics of ice creams with various fat replacers. International Journal of Dairy Technology, 62(1), 93-99. https://doi.org/10.1111/j.1471-0307.2008.00456.x
  • Karakuş, V., & Yaşar, K. (2025). The effect of peanut tahini utilization on the mineral content of halva. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 28(1), 285-291. https://doi.org/10.17780/ksujes.1559065
  • Koksoy, A., & Kilic, M. (2004). Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food Hydrocolloids, 18(4), 593-600. https://doi.org/10.1016/j.foodhyd.2003.10.002
  • Kowalska, M., & Żbikowska, A. (2016). Study of stability of sesame oil-in-water emulsions determined using an optical analyzer and measurement of particle size and distribution. Journal of Dispersion Science and Technology, 37(10), 1408-1414. https://doi.org/10.1080/01932691.2015.1111143
  • Kurt, C. (2018). Tohum Kabuğu Renginin Susam Tohumlarında Bulunan Demir İçeriği Düzeyine Etkisi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 21(5), 686-690. DOI:10.18016/ksudobil.403601
  • Labban, L., & Sumainah, G. (2021). The Nutritive and Medicinal Properties of Tahini: A Review. International Journal of Nutrition Sciences, 6(4), 172-179. 10.30476/ijns.2021.90294.1123
  • Linehan, K., & Patangia, D. V., Ross, R. P., & Stanton, C. (2024). Production, Composition and Nutritional Properties of Organic Milk: A Critical Review. Foods, 13(4), 550 https://doi.org/10.3390/foods13040550
  • Lu, Z., Sheng, Z., Zhou, H., He, J., Zhang, X., Zhang, Y., & Luo, J. (2025). Improvement of casein/κ-carrageenan composite gel properties: Role of locust bean gum concentration. Food Hydrocolloids, 158, 110547. https://doi.org/10.1016/j.foodhyd.2024.110547
  • Meilgaard, M, C., Civille, G, V, & Carr, B, T. (1999). Sensory evaluation techniques (3nd ed), Boca Raton, FL: CRC Press.
  • Mohod, A. V., & Gogate, P. R. (2011). Ultrasonic degradation of polymers: Effect of operating parameters and intensification using additives for carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVA). Ultrasonics Sonochemistry, 18(3), 727-734. https://doi.org/10.1016/j.ultsonch.2010.11.002Get rights and content
  • Nasrallah, K., Khaled, S., El Khatib, S., & Krayem, M. (2023). Nutritional, biochemical and health properties of Locust beans and its applications in the food industry: a review. Journal of Food Science and Technology, 61(4), 621-630. https://doi.org/10.1007/s13197-023-05765-5
  • Ozdemir, T., & Ozcan, T. (2020). Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds. Lwt, 134, 109851. https://doi.org/10.1016/j.lwt.2020.109851
  • Pon, S. Y., Lee, W. J., & Chong, G. H. (2015). Textural and rheological properties of stevia ice cream. International Food Research Journal, 22(4):1544-1549.
  • Sanyal, M. K., & Pal, S. C., Gangopadhyay, S. K., Dutta, S. K., Ganguli, D., Das, S., & Maiti, P. (2011). Influence of stabilizers on quality of sandesh from buffalo milk. Journal of Food Science and Technology, 48, 740-744. https://doi.org/10.1007/s13197-010-0176-0
  • Sedayu, B. B., Cran, M. J., & Bigger, S. W. (2019). A review of property enhancement techniques for carrageenan-based films and coatings. Carbohydrate Polymers, 216, 287-302. https://doi.org/10.1016/j.carbpol.2019.04.021
  • Sert, D., & Mercan, E. (2019). Hava Sirkülasyonlu Fırın, Mikrodalga ve Halojen Lamba ile Kavurmanın Susamda Salmonella İnaktivasyonu ve Bazı Fizikokimyasal Özellikleri Üzerine Etkisi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 22, 212-221. DOI: 10.18016/ksutarimdoga.vi.539670
  • Shao, P., Feng, J., Sun, P., Xiang, N., Lu, B., & Qiu, D. (2020). Recent advances in improving stability of food emulsion by plant polysaccharides. Food Research International, 137, 109376. https://doi.org/10.1016/j.foodres.2020.109376
  • Shi, F., Chang, Y., Shen, J., Chen, G., & Xue, C. (2023). A comparative investigation of anionic polysaccharides (sulfated fucan, ι-carrageenan, κ-carrageenan, and alginate) on the fabrication, stability, rheology, and digestion of multilayer emulsion. Food Hydrocolloids, 134, 108081. https://doi.org/10.1016/j.foodhyd.2022.108081
  • Şanlidere Aloğlu, H., Özcan, Y., Karasu, S., Çetin, B., & Sağdiç, O. (2018). Influence of transglutaminase treatment on the physicochemical, rheological, and melting properties of ice cream prepared from goat milk. Mljekarstvo, 68 (2), 126-138. doi: 10.15567/mljekarstvo.2018.0206
  • Thombare, N., Jha, U., Mishra, S., & Siddiqui, M. Z. (2016). Guar gum as a promising starting material for diverse applications: A review. International Journal of Biological Macromolecules, 88, 361-372. https://doi.org/10.1016/j.ijbiomac.2016.04.001
  • TFK. (2015). 2015/27 Turkish Food Codex Communiqué on Tahini (No: 29385).
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  • Udo, T., Mummaleti, G., Mohan, A., Singh, R. K., & Kong, F. (2023). Current and emerging applications of carrageenan in the food industry. Food Research International, 113369. https://doi.org/10.1016/j.foodres.2023.113369
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Details

Primary Language English
Subjects Food Engineering
Journal Section RESEARCH ARTICLE
Authors

Esma Aycan 0009-0000-5641-2416

Kurban Yaşar 0000-0002-6514-2101

Early Pub Date March 20, 2025
Publication Date March 27, 2025
Submission Date October 8, 2024
Acceptance Date February 13, 2025
Published in Issue Year 2025Volume: 28 Issue: 2

Cite

APA Aycan, E., & Yaşar, K. (2025). The Effect of Different Stabilisers on the Quality Properties of Tahini Milk. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 28(2), 544-554. https://doi.org/10.18016/ksutarimdoga.vi.1563485
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