Chemical composition and physicochemical properties of tubera salep produced from some Orchidaceae species

Tekinşen, K. Kaan; Güner, Ahmet

doi:10.1016/j.foodchem.2009.12.066

Cited by 72 publications

(72 citation statements)

References 5 publications

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“…From the results in Table 1, it can be seen that SVN and OSN samples had similar protein content (p>0.05) however cultivation process did not affect the protein composition of sahlep. The values of protein content (10-12%) exhibited pretty higher than the results of Tekinsen and Guner [13], who found between 3.16-4.95% in ten different sahlep species and Farhoosh and Riazi [4], who found 3.09% for palmate-tuber sahlep and 7.32% for rounded-tuber sahlep. There were significantly differences between ash contents of samples.…”

Section: Physicochemical Analysis and Molecular Weightscontrasting

confidence: 61%

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The Physicochemical and Structural Characteristics of Cultivated Sahlep

Kurt¹,

Kahyaoğlu²

2017

International Journal of Secondary Metabolite

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Abstract:Sahlep is obtained from tubers of orchids which grown in Mediterranean countries, especially in Turkey. As hydrocolloid, it is used for preparing hot drink and ice cream. However, orchid plants are damaged and sold with high priced. Therefore, searching of alternative production methods of sahlep are in progress. The products of the project, growing possibilities of sahlep orchids at farm conditions (cultivation) were researched in this study. The naturally grown sahlep which belongs to Serapias vomeracea and Orchis sancta species compared with that of cultivated products. Physicochemical and structural characterization analyses were performed for the samples. The tubers were obtained from Serapias vomeracea exhibited higher similarity in physicochemical properties with naturally grown one than Orchis sancta. Samples have Newtonian flow behavior. FTIR experiments which provide knowledge about chemicals bonds in structure revealed that cultivation studies have no effect on sahlep chemical structure. Amorph structure was determined with the XRD experiment for all samples. The variation of surface morphology of sahlep was observed with the cultivation by SEM. DSC and TGA analysis exhibited that samples had similar thermal stabilities. The results obtained showed that sahlep with the same physicochemical and structural characteristics with naturally grown could be achieved by cultivation. The development and widening in this production method provides both protection of wild orchids and cheaper sahlep production.

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Section: Physicochemical Analysis and Molecular Weightscontrasting

confidence: 61%

“…The main impurity is starch which affects the quality of sahlep such as reducing viscosity [20]. Higher glucomannan contents and glucomannan/starch ratio provides higher viscosities [13]. OS species showed higher viscosities than SV but cultivated OS exhibited the lowest viscosities than all other samples.…”

Section: Rheological Analysesmentioning

confidence: 99%

The Physicochemical and Structural Characteristics of Cultivated Sahlep

Kurt¹,

Kahyaoğlu²

2017

International Journal of Secondary Metabolite

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“…The GM values of SF40 increased about ∼56-75% due to the effective removal of impurities (p < 0.05). GM is considered as the quality parameter of salep (Tekinsen & Guner, 2010). The result is evident that alcohol treatment improved salep quality.…”

Section: Composition Analysismentioning

confidence: 99%

“…The relationship between K and GM/S ratio determined adequately with three parameter linear model (K = 1.7226(GM/S) − 2.3259; R 2 = 0.9901; RSME:0.0009). Tekinsen and Guner (2010) reported GM/S ratio for 10 different species of salep. They reported the ratio 1.71 and 3.70 and the viscosity 8.97 and 11.7 cP for two different salep powder, respectively.…”

Section: Steady Shear Viscositymentioning

confidence: 99%