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62 2023

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2023

Kanca, N.
A study on some functional properties of salep obtained from Orchis sancta and its use in ice cream mixture model systems
Journal of Food and Nutrition Research, 62, 2023, č. 2, s. 129-139

Nazli Kanca, Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey. E-mail: nazli.turkmen@ankara.edu.tr, tel: +90312 596 1346

Original article
Received 13 December 2022; 1st revised 24 March 2023; accepted 28 March 2023; published online 3 May 2023

Súhrn: 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 °C, 80 °C, 90 °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 °C, 80 °C and 90 °C) during 15 min). Solubility of salep in water was found to be affected by the applied temperature, resulting in an increase at 80 °C but a decrease at 90 °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 °C to 80 °C, but cluster formation at 90 °C, were observed by microscopy, supporting the results on solubility of salep in water.

Kľúčové slová: ice cream; salep; glucomannan; starch; rheology

Na stiahnutie:
  jfnr-2023-2-pp129-139-kanca.pdf (PDF, 1.69 Mb, 122x)