Impact of Ultrasonication on Phase Separation and Sensory Attributes of Tahini

Authors

  • Melek Tuna Alanya Alaaddin Keykubat Üniversitesi, Mühendislik Fakültesi Gıda Mühendisliği Bölümü
  • Fatmanur Çakıroğlu Alanya Alaaddin Keykubat Üniversitesi, Mühendislik Fakültesi Gıda Mühendisliği Bölümü
  • Fahriye Acar Alanya Alaaddin Keykubat Üniversitesi, Mühendislik Fakültesi Gıda Mühendisliği Bölümü
  • Eda Adal Çukurova Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme Ve Diyetetik Bölümü
  • Tugba Aktar Alanya Alaaddin Keykubat Üniversitesi, Mühendislik Fakültesi Gıda Mühendisliği Bölümü

Keywords:

tahini, ultrasound, ultrasound technology, phase seperation

Abstract

Tahini is a widely consumed traditional product due to its high nutritional value. However, sesame oil, which makes up 55-60% of tahini, separates from the solid components during storage, causing phase separation, which is undesirable for consumers. This study investigated the effectiveness of ultrasound technology in preventing phase separation in tahini. Two different batches of Bozkır tahini with Geographical Indication (produced from hulled and unhulled sesame seeds) were subjected to 35 kHz ultrasound for different durations (1-30 minutes). The results of this study suggest that the application of ultrasound has the potential to improve the stability of tahini and maintain its quality.

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Published

04-05-2025

How to Cite

Tuna, M., Çakıroğlu, F., Acar, F., Adal, E., & Aktar, T. (2025). Impact of Ultrasonication on Phase Separation and Sensory Attributes of Tahini. IV. International Congress of the Turkish Journal of Agriculture - Food Science and Technology, Niğde, Türkiye, 69–69. from https://www.turjaf.com/index.php/TURSTEP/article/view/311

Congress

IV. International Congress of the Turkish Journal of Agriculture - Food Science and Technology, Niğde, Türkiye

Section

Proceedings