The Effect of Different Stabilisers on the Quality Properties of Tahini Milk

Esma Aycan; Kurban Yaşar

doi:10.18016/ksutarimdoga.vi.1563485

EN TR

The Effect of Different Stabilisers on the Quality Properties of Tahini Milk

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

Farklı Stabilizatörlerin Tahinli Sütün Kalite Özellikleri Üzerine Etkisi

Öz

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.

Anahtar Kelimeler

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Esma Aycan
0009-0000-5641-2416
Türkiye

Kurban Yaşar ^*
0000-0002-6514-2101
Türkiye

Erken Görünüm Tarihi

20 Mart 2025

Yayımlanma Tarihi

27 Mart 2025

Gönderilme Tarihi

8 Ekim 2024

Kabul Tarihi

13 Şubat 2025

Yayımlandığı Sayı

Yıl 2025 Cilt: 28 Sayı: 2

DOI

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

IZ

https://izlik.org/JA68MB34YS

Kaynak Göster

RIS / Bibtex

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