Investigation of the effect of inulin on the physical and sensory properties of tahini

In this study, the effects of 1.25%–10% inulin addition to sesame tahini were investigated on the rheological and sensory properties. Tahinis exhibiting non- Newtonian flow behavior were evaluated using the Herschel-Bulkley model; threshold shear stress values were determined as -800.9–1172 Pa, decreasing with increasing inulin content, while fluidity increased. Flow coefficient (k) values ranged from 0.5356–800.9 Pa·s n , increasing the flow coefficient. R² values were found in the range of 0.9765–0.9871. In the sensory evaluation, panelists appreciated the tahini with 5% inulin the most, followed by the sample with 10% inulin. Therefore, the production of tahini containing 5% inulin is recommended.