Beslenme Kısıtları ve Diyet Tercihleri Kapsamında Alternatif Tatlı Üretimi: Laktozsuz ve Vegan Sütlaç Örnekleri (Production of Alternative Desserts in the Context of Dietary Restrictions and Dietary Preferences: Lactose-Free and Vegan Sütlaç Samples)

Zeynep ÇINAR ÇINAR; Ayşe Büşra MADENCİ; Hatice Ferhan NİZAMLIOĞLU

doi:10.63556/jotags.2026.1864

Authors

Zeynep ÇINAR ÇINAR
Ayşe Büşra MADENCİ
Hatice Ferhan NİZAMLIOĞLU

DOI:

https://doi.org/10.63556/jotags.2026.1864

Keywords:

Plant-based milk, Sensory analysis, Lactose intolerance, Vegan, Sutlac

Abstract

The aim of this study is to reinterpret a Turkish Sutlac recipe within the scope of dietary restrictions and thereby transform it into a form suitable for both lactose-intolerant individuals and those who prefer a vegan diet. Lactose intolerance affects approximately 70% of the adult population worldwide. Furthermore, it is estimated that more than 600 million people worldwide choose vegetarian and vegan diets. Dietary patterns such as lactose-free nutrition and veganism necessitate the search for alternatives to animal-based food products. Turkish cuisine stands out with its traditional desserts, thanks to its deep-rooted history and rich diversity. Adapting traditional recipes to contemporary dietary requirements brings about a significant transformation in the field of gastronomy. This study presents plant-based recipes for the production of lactose-free and vegan Sutlac. Sutlac samples made with lactose-free cow's milk, almond milk, oat milk and coconut milk were tasted by panellists using a sensory analysis method, and they were asked to evaluate them in terms of appearance, smell, taste, consistency and overall appeal. The Sutlac sample made with lactose-free cow's milk was the most liked sample, followed by the Sutlac sample made with oat milk in terms of overall liking. In future studies, it is recommended that milk-based desserts developed with plant-based milks be examined not only for their sensory properties but also for their nutritional value, textural characteristics, aroma profile, and level of acceptance among broad consumer groups.

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