Determination of the impact of tahini use on the quality of ice cream

In this study, the chemical, physical, rheological, color and sensory properties of the ice cream produced using different ratio of tahini were investigated. Ice cream mixture was prepared by adding milk powder, sugar, salep, emulsifier and cream to the raw goat's milk and added tahini (%1.48, %2.96, %4.44 and %5.92) at different ratios. The effect of use of different ratios tahini on dry matter, fat, protein, pH, hardness values, melting values, complete melting times, color analysis values and sensory properties (color and appearance, taste and smell, and total acceptability) of ice cream was determined to be significant (p<0.05). Considering the chemical, physical, rheological, and sensory properties of ice cream, it has been observed that the use of tahini has a positive effect on the ice cream. According to sensory evaluation results, panelists preferred the ice cream produced with %2.96 tahini addition. It can be concluded that the addition of %2.96 tahini is a suitable ratio for some properties of the ice cream and consumer preference.