The effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice cream

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dc.authorid0000-0002-2366-514X
dc.authorscopusid57200617482
dc.authorscopusid54411196400
dc.authorscopusid6508326833
dc.authorwosidKurultay, Şefik/ABA-9989-2020
dc.contributor.authorŞen, Mehmet Akif
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorKurultay, Şefik
dc.date.accessioned2022-05-11T14:45:00Z
dc.date.available2022-05-11T14:45:00Z
dc.date.issued2019
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe study was aimed to investigate the effect of different salep properties on ice cream quality parameters. Therefore, salep samples obtained from six different Orchidaceae spp. were examined for glucomannan and starch contents. Statistically significant differences were observed between the glucomannan and starch levels, viscosity values (between 23.90 cP and 430.90 cP), and overrun levels (between % 32.62 and % 42.46) of ice cream mixes and melting qualities of ice cream samples according to species of the salep sample (p < 0.05). It is concluded that high-glucomannan (> 40%) containing salep samples, which were obtained from the species (O. mascula ssp. pinetorum, S. vomeracea ssp. vomeracea) have significantly desired effects on the viscosity values and overrun levels and contributes to the sensory qualities of Kahramanmaras type ice cream. Abundant production of good quality salep depends on the cultivation of high-glucomannan species in particular.
dc.identifier.doi10.1590/fst.26017
dc.identifier.endpage87
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85063423446
dc.identifier.scopusqualityQ2
dc.identifier.startpage83
dc.identifier.urihttps://doi.org/10.1590/fst.26017
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9869
dc.identifier.volume39
dc.identifier.wosWOS:000459581600012
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.institutionauthorKurultay, Şefik
dc.language.isoen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.relation.ispartofFood Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectglucomannan
dc.subjectstarch
dc.subjectviscosity
dc.subjectoverrun value
dc.subjectRheological Properties
dc.titleThe effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice cream
dc.typeArticle

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