Composition, viscosity and solubility of saleps from twenty different orchid (Orchidaceae) species

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dc.authorid0000-0002-2366-514X
dc.authorid0000-0002-7743-0872
dc.authorid0000-0001-8850-1819
dc.authorscopusid57200617482
dc.authorscopusid54411196400
dc.authorscopusid6508326833
dc.authorwosidKurultay, Şefik/ABA-9989-2020
dc.authorwosidyu, wilson/AAC-8459-2021
dc.authorwosidpalabiyik, ibrahim/V-3781-2017
dc.contributor.authorŞen, Mehmet Akif
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorKurultay, Şefik
dc.date.accessioned2022-05-11T14:44:57Z
dc.date.available2022-05-11T14:44:57Z
dc.date.issued2018
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe quality of salep depends on its chemical composition, especially its glucomannan content, which varies according to the species. Saleps from 20 different orchid species collected from various regions in Turkey were analyzed for dry matter, ash, protein, glucomannan and starch contents. Moreover, viscosity and solubility of these saleps (1% w/v) in water and milk with different sucrose levels (15-25% w/v) were investigated. Starch and glucomannan contents of the species were found between 4.58-43.98 and 7.84-48.54%, respectively. Saleps obtained from Dactylorhizaromana ssp. georgica, Orchis tridentata and Serapiasvomeracea ssp. vomeracea species were identified as the species that contained the highest glucomannan content (42-48%) which could provide the highest viscosity in water and milk solutions. Additionally, despite having relatively lower glucomannan and starch content (36 and 35%), the water solution made with salep from Himantoglossum affine exhibited high viscosity and suggested that a synergistic effect existed between starch and glucomannan. Saleps from nine orchid species contained more than 40% glucomannan but only three of them exhibited good thickening properties and can provide ideal viscosity in water and milk with the addition of sucrose (658-690 cP).
dc.identifier.doi10.1007/s11694-018-9747-y
dc.identifier.endpage1339
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85041916974
dc.identifier.scopusqualityQ2
dc.identifier.startpage1334
dc.identifier.urihttps://doi.org/10.1007/s11694-018-9747-y
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9845
dc.identifier.volume12
dc.identifier.wosWOS:000431327000068
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.institutionauthorKurultay, Şefik
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectSalep
dc.subjectStarch
dc.subjectSolubility
dc.subjectViscosity
dc.subjectMilk
dc.subjectWater
dc.subjectChemical-Composition
dc.subjectFunctional-Properties
dc.titleComposition, viscosity and solubility of saleps from twenty different orchid (Orchidaceae) species
dc.typeArticle

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