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


ŞEN M. A. , PALABIYIK İ., KURULTAY Ş.

FOOD SCIENCE AND TECHNOLOGY, cilt.39, ss.83-87, 2019 (SCI İndekslerine Giren Dergi) identifier

  • Cilt numarası: 39 Konu: 1
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1590/fst.26017
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayısı: ss.83-87

Özet

The 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.