SENSORY EVALUATION OF SIMILARITIES BETWEEN ANIMAL-BASED MILK AND NUT-BASED MILK ALTERNATIVES USED IN THE MUHALLEBİ (TURKISH DAIRY DESSERT)

This study aimed to evaluate the similarities between various nut-milk-based recipes for muhallebi (ingredients: custard, rice starch, sugar, and milk) in terms of their sensory characteristics, consumer acceptance, and drivers of liking a new alternative non-dairy dessert.To determine the similarities between dairy and non-dairy milk, a similarity analysis (ISO 10399) with non-trained panellists was conducted, and the similarity levels between the reference (muhallebi with dairy milk) and other two samples (muhallebi with non-dairy milk) were compared.Dessert samples with two different milk alternatives (coconut and almond) were formulated using a mixture design.The results of this study indicate that muhallebi made from almond milk may be an alternative to muhallebi made from dairy milk.Although the muhallebi made with coconut milk was similar to the original in colour, it was criticised by the participants for a lack of taste, and the perception of tasting 'artificial' was noted.Although the colour of muhallebi made with almond milk differed from the original, it was evaluated as a viable alternative product in terms of taste.Consumers have recently begun to demand alternative non-dairy food production due to environmental concerns, health issues, and eating habits.Notably, several plant-based milk alternatives can be used to increase food value.This study is intended to open new avenues for cuisines to reduce their environmental impacts.