Rheological properties of starch-milk-based dessert creams with sunflower, almond and hazelnut tahini

Abstract

The influence of the type and quantity of added tahini in the composition of starch-milk dessert cream on the rheological and thixotropic properties was analyzed. Three types (sunflower, almond and hazelnut) and quantity (3, 6 and 12%) of tahini were used. After the analysis, it was found that the cream with 3% almond tahini had the highest viscosity, and the cream with 12% almond tahini had the lowest viscosity. All samples showed a non-Newtonian character, which is mainly due to the starch in their composition. In terms of thixotropic properties, the cream with 12% almond tahini showed the highest resistance, and the cream with 3% sunflower tahini showed the lowest resistance. The obtained results could be used when implementing similar types of products in food production.