A study on some functional properties of salep obtained from <i>Orchis sancta</i> and its use in ice cream mixture model systems

KANCA N.

JOURNAL OF FOOD AND NUTRITION RESEARCH, cilt.62, sa.2, ss.129-139, 2023 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 62 Sayı: 2
  • Basım Tarihi: 2023
  • Dergi Adı: JOURNAL OF FOOD AND NUTRITION RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.129-139
  • Anahtar Kelimeler: ice cream, salep, glucomannan, starch, rheology, RHEOLOGICAL PROPERTIES, CHEMICAL-COMPOSITION, PASTING PROPERTIES, SENSORY PROPERTIES, DIETARY FIBER, STARCH, MICROSTRUCTURE, MILK, TIME
  • Ankara Üniversitesi Adresli: Evet

Özet

In this study, tubers of a wild orchid Orchis sancta grown in the Mediterranean region of Turkey were collected, processed into powdered salep and various characteristics (chemical composition, water holding capacity (WHC), swelling capacity, solubility at 70 degrees C, 80 degrees C, 90 degrees C during 15 min) of salep were determined. In the second stage, model ice cream mixes were prepared with salep at various concentrations (5 g.l(-1), 10 g.l(-1), 15 g.l(-1), 20 g.l(-1)) and heat-treated at various temperatures (70 degrees C, 80 degrees C and 90 degrees C) during 15 min). Solubility of salep in water was found to be affected by the applied temperature, resulting in an increase at 80 degrees C but a decrease at 90 degrees C. Increasing salep concentration resulted in a reduction in titratable acidity, total protein, ash contents but an increase in WHC, apparent viscosity, thixotropic behaviour in mixture models. As the temperature increased, titratable acidity, WHC, apparent viscosity, hysteresis areas increased and the flow behaviour index diverged from Newtonian behaviour. A more uniform structure with the increase in salep concentration and temperature from 70 degrees C to 80 degrees C, but cluster formation at 90 degrees C, were observed by microscopy, supporting the results on solubility of salep in water.