The Effect of Different Stabilisers on the Quality Properties of Tahini Milk

This study aimed to explore the chemical, physical, rheological, and sensory attributes of tahini milk produced with varying ratios of stabilizers, ranging from 0% (without a stabilizer) to other ratios including 0.2%, 0.08%, 0.06%, 0.04%, and 0.02% of κ-carrageenan; 0.2% of xanthan gum; 0.2% of carboxymethyl cellulose; 0.2% of salep; 0.2% of guar gum; and 0.2% of carob gum. Tahini milk is produced by incorporating tahini, sugar, and various stabilizers into semi-skimmed milk. Although the addition of different stabilizers did not affect its pH or acidity values, there were significant differences in the emulsion stability values, with the tahini milk exhibiting non-Newtonian flow behaviour. The addition of stabilisers was observed to have a significant effect on the colour and appearance, consistency, mouthfeel, and general acceptability scores of the tahini milk samples. Yet it did not affect the taste and odour or creaminess scores. The sample with 0.04% κ-carrageenan presented the highest scores in sensory evaluation. Based on the given results, tahini milk with the addition of 0.04% κ-carrageenan is recommended for production and consumption.