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

Detalhes bibliográficos
Autor(a) principal: SEN,Mehmet Akif
Data de Publicação: 2019
Outros Autores: PALABIYIK,İbrahim, KURULTAY,Sefik
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100082
Resumo: Abstract 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.
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spelling The effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice creamglucomannanstarchviscosityoverrun valueAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100082Food Science and Technology v.39 n.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.26017info:eu-repo/semantics/openAccessSEN,Mehmet AkifPALABIYIK,İbrahimKURULTAY,Sefikeng2019-02-21T00:00:00Zoai:scielo:S0101-20612019000100082Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-02-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv The effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice cream
title The effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice cream
spellingShingle The effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice cream
SEN,Mehmet Akif
glucomannan
starch
viscosity
overrun value
title_short The effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice cream
title_full The effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice cream
title_fullStr The effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice cream
title_full_unstemmed The effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice cream
title_sort The effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice cream
author SEN,Mehmet Akif
author_facet SEN,Mehmet Akif
PALABIYIK,İbrahim
KURULTAY,Sefik
author_role author
author2 PALABIYIK,İbrahim
KURULTAY,Sefik
author2_role author
author
dc.contributor.author.fl_str_mv SEN,Mehmet Akif
PALABIYIK,İbrahim
KURULTAY,Sefik
dc.subject.por.fl_str_mv glucomannan
starch
viscosity
overrun value
topic glucomannan
starch
viscosity
overrun value
description Abstract 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.
publishDate 2019
dc.date.none.fl_str_mv 2019-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100082
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100082
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.26017
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.1 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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