Tahini as a Novel Raw Material for Plant-Based Milk Alternatives: Formulation Optimization and Sensory Evaluation
Journal of Food Quality, cilt.2026, sa.1, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 2026 Sayı: 1
- Basım Tarihi: 2026
- Doi Numarası: 10.1155/jfq/3368151
- Dergi Adı: Journal of Food Quality
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Directory of Open Access Journals, Business Source Ultimate (EBSCO), Engineering Source (EBSCO), Health Research Premium Collection (ProQuest)
- Anahtar Kelimeler: optimization, physical stability, plant-based beverage, sensory evaluation, tahini, xanthan gum
- Akdeniz Üniversitesi Adresli: Evet
Özet
The increasing demand for plant-based milk alternatives has encouraged the exploration of novel raw materials with suitable nutritional and functional properties. In this study, a dairy-free plant-based beverage was developed using tahini as the primary raw material, and its formulation was optimized using response surface methodology (RSM). A Custom D-optimal design was applied to evaluate the effects of tahini content (2%–6%), lecithin concentration (0.2%–0.8%), stabilizer concentration (0.05%–0.4%), and stabilizer type (gum arabic, xanthan gum, and locust bean gum) on the precipitation index, physical stability, consistency, color parameters (L∗, C∗, and h°), and sensory attributes. Optimization aimed to minimize precipitation index and to maintain consistency within a target range while keeping formulation variables within defined limits. Optimal formulation parameters were determined separately for each stabilizer type. The gum arabic–based formulation consisted of 2.10% tahini, 0.22% lecithin, and 0.23% stabilizer, whereas the optimal conditions for the xanthan gum and locust bean gum formulations were 2.53% tahini, 0.42% lecithin, and 0.07% stabilizer; and 2.35% tahini, 0.80% lecithin, and 0.12% stabilizer, respectively. Among the stabilizers evaluated, xanthan gum resulted in superior physical stability (100%), favorable consistency (3.25), and the highest sensory acceptance (4.05), with color values of L∗ = 72.15, C∗ = 5.36, and h° = 102.01. The results demonstrate the potential of tahini as a novel raw material for plant-based beverage formulations and emphasize the importance of stabilizer selection in achieving technological and sensory quality.