Investigation of physico-chemical properties and improvement of quality of peanut tahi̇ni̇

The effect of adding different amounts of inulin (0%, 0.5%, 1%, 2%, 4% and 8%) to peanut tahini on the chemical, rheological and sensory properties of tahini was examined. Depending on the amount of added inulin, dry matter, ash, total phenol compounds and total antioxidant activity values of tahini increased. Interms of mineral substances, as the amount of inulin in tahini increased, the amount of P increased and the amount of Mg decreased. No significant change soccurred in other measured minerals. Interms of rheological properties, tahini showednon-Newtonian flow behavior and the results were described by the Ostwald de Waele model. Panelists scored the tahini according to the criteria of oiliness, fluidity, structure, stickiness, taste, colorand general appreciation. The most liked sample by the panelists was the sample with 0.5% inulin addition and the production of tahini with 0.5% inulin addition can be recommended.