In this study, the physical, chemical, rheological, and microbiological characteristics and the sensory properties of nonfat probiotic yoghurt produced at two different concentrations of apricot fibre (1% and 2%, w/v) and three different types of probiotic culture (Lactobacillus (L.) acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 (Bifidobacterium BB-12), and their mixtures) were investigated. As the fibre content increased, the rheological, structural, and sensory properties of probiotic yoghurt were negatively affected, while counts of L. delbrueckii subsp. bulgaricus, L. acidophilus LA-5, and Bifidobacterium BB-12 increased. When all the results were evaluated, the best results were obtained by using L. acidophilus LA-5 as probiotic culture and adding 1% (w/v) apricot fibre.

Sahlep powder is obtained by drying and grinding after the plant tubers of the Orchidaceae family removed from the soil. Sahlep powder, which is unique to Turkey, is used in Maras ice cream, sahlep beverage and medicine production. There is a growing interest in healthy nutrition in the world. This increasing is increased the demand for functional food. Whey proteins are increasingly used in foods in recent years due to the functional compounds they contain. In this study, it was tried to increase the functional properties of sahlep using Whey proteins. For this purpose, different Sahlep powder was prepared by using Whey protein concentrate (WPC 35%), demineralized whey protein powder, milk powder, sahlep, sugar, starch, cinnamon and ginger. The different Sahlep produced were made into sahlep beverage with water and pH, viscosity and sensory analysis were made. As a result of the analyzes made, the use of Whey proteins statistically affected the viscosity value of the sahlep beverage. It was determined that the use of different whey proteins affected the color, taste and smell values of Sahlep. As a result of the sensory evaluation performed by the panelists, sahlep beverage produced in 25% whey protein concentrate (WPC 35%) + 75% milk powder mixture was preferred. It is may be suggested to produce sahlep powder and sahlep beverage by using 25% whey protein concentrate (WPC 35%) + 75% milk powder mixture.

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.

Dietary fibers are recognized for their functional properties, including water retention, viscosity enhancement, fat replacement, and prebiotic effects. These qualities make them promising ingredients for improving the quality and nutritional value of dairy products, such as ice creams. In response to growing consumer demand for healthier frozen desserts, this study investigated the effects of incorporating different 2 % dietary fibers (inulin, lemon fiber, apple fiber, and pea fiber) into reduced-fat buffalo milk ice cream. The ice cream samples were analyzed for chemical composition, physical properties, color attributes, rheological behavior, and sensory characteristics. The addition of fiber significantly influenced titratable acidity (0.23-0.34 %), pH (6.67-6.85), and protein content (4.55-5.89 %) (p < 0.05). The overrun decreased by 19 % for lemon, 20 % for pea, and 35 % for apple, while hardness increased by 227 %, 210 %, and 110 %, respectively, indicating improved structural integrity. Notably, lemon fiber extended the first drip time to 116.91 min, compared to 39.10 min in the control. Apple fiber induced a pronounced darkening, with the L* value — representing the lightness parameter of the CIELAB color space — decreasing from 88.37 to 77.27, whereas inulin preserved a brightness level comparable to that of the control. All fiber-enriched samples exhibited non-Newtonian, shear-thinning flow behavior. The consistency coefficient (k) increased from 54.61 Pa sn (pascal-seconds to the power n) in the control to 2038 Pa sn with pea fiber. Sensory evaluations revealed that samples containing inulin achieved acceptability scores comparable to the control, whereas apple fiber reduced consumer preference. Overall, the incorporation of dietary fiber improved the melting resistance, textural characteristics, and nutritional profile of reduced-fat buffalo milk ice cream, with inulin emerging as the most favorable option in terms of sensory acceptance and product quality.

Halva is a traditional Turkish dessert with origins in the Seljuk and Ottoman periods. Made from tahini, sugar, soapwort extract, and various additives, it is widely consumed in the Middle East and Mediterranean, particularly in Turkiye. Often enjoyed for breakfast and special occasions, tahini halva can be enriched with ingredients like cocoa, pistachios, and hazelnuts. This study produced halva using different ratios of peanut tahini (50% and 100%), with sesame tahini as the control and analyzed the mineral content of the samples. The halvas were prepared by mixing tahini with other components and kneading until the desired consistency was achieved. Mineral content was analyzed using atomic absorption spectrometry to measure macro-minerals (Ca, K, Na, Mg, P) and micro-minerals (Fe, Zn, Mn). Results indicated that halva made with sesame tahini had higher levels of calcium, sodium, magnesium, phosphor, and zinc. In contrast, halva made with peanut tahini contained higher levels of potassium, iron, and manganese. Thus, the study concluded that the ratio of peanut tahini significantly affects the mineral content of halva.