The effect of using different stabilizers on the quality of tahini milk

In this study, chemical, physical, rheological and sensory properties of tahini milk produced by using different ratios of stabilizers [0% (without stabilizer), κ-carragenan (0.02%, 0.04%, 0.06%, 0.08% and 0.2%), xanthan gum (% 0,2), CMC (0.2%), salep (0.2%) and carob gum (0.2%)] were investigated. Tahini milk was produced by adding tahini, sugar and stabilizers to the semi-fat UHT milk. The use of different amounts of stabilizers did not affect the pH and titration acidity of tahini milk statistically. The differences between the emulsion stability values of the samples were found to be statistically significant (P<0.01). It was determined that they showed non-Newtonian flow characteristics. While the addition of different amounts of stabilizer had a significant effect on the color and appearance, consistency, mouth fullness and general acceptability scores of tahini milk (P <0.01), taste and odor, oiliness, stickiness scores had not affect (P<0.05). According to the results of the sensory evaluation, the panelists liked 0.02% κ-carrageenan added tahini milk more. As a result, it may be suggested to produce tahini milk with 0.02% κ-carrageenan addition.