Production of pastry cream with tahini milk obtained from tahini

Among the sustainability methods that offer solutions to the negativities brought about by the food industry on a global scale, the most striking one is reducing the need for animal products. This situation increases the interest in alternative nutrition styles and especially vegan nutrition. Vegan nutrition is a diet based on the principle of not consuming animal products, and this approach aims to reduce various environmental problems associated with animal husbandry by supporting sustainable gastronomy. In this context, the thesis study aims to examine the production of herbal pastry cream within the framework of the contribution of vegan nutrition to sustainability. While traditional pastry products generally contain animal milk and dairy products, the trend towards vegan nutrition has increased the demand for plant-based alternatives. For this purpose, preliminary studies have been conducted on the recipes of tahini milk obtained from sesame and the pastry cream samples produced, and some physicochemical and chemical properties of the cream samples produced in different concentrations have been determined. Sensory analyzes were made. Tahini milk and cow milk were mixed in four different ratios: 25%, 50%, 75% and 100%, and pastry cream was obtained from these milks and compared with the control cream. The obtained herbal creams were subjected to sensory analysis. The prepared creams were also analyzed for pH, color and dry matter, and the analysis values were evaluated statistically. As a result of the evaluations, the pH values of the creams were determined to be between 6.56 and 5.80, and it was determined that the acidity increased as the tahini milk concentration increased (p < 0.05). The L* value of the color parameters of the resulting creams is between 92.58 and 88.36; The a* value was found to be between -2.05 and 3.58, and the b* value was found to be between 4.97 and 17.38. It was determined that as the tahini milk concentration increased, the brightness decreased (p < 0.05). The percent dry matter values of the creams were observed between 72.55 and 77.78. When the general acceptability value of the cream samples with tahini milk and cow's milk values given respectively (75%-25% and 100%-0%) was compared with the control cream sample produced with cow's milk, there was no significant difference between them (p > 0.05) and it was the most preferred cream sample. It is stated that it is a cream that can be used and that the pastry cream produced from 100% tahini milk is close to each other, but it is the second preferable cream due to its texture (being thicker and rougher) and smell. As a result, in this thesis study carried out within the scope of sustainable gastronomy, 4 different plant-based creams were produced as an alternative to animal dairy products. These produced creams can reduce the consumption of animal dairy products by offering diversity in the field of gastronomy, especially to the pastry industry and vegan cuisine. In addition, these herbal creams produced with tahini milk have the potential to set an example for other herbal-based cream works.