Evaluation of salep obtained from different wild orchid species of Turkey and their use in Maras type ice cream

Abstract

Patent and Trademark Office in 2018, and it was stated that the content of the product consisted of a mixture of salep and the milk of goats fed with plants such as thyme, tragacanth, hyacinth, and crocus grown in Kahramanmaras province. The distinctive features of the product are that it has a chewy elastic structure, homogeneous white color, less overrun, and is more resistant to melting, and can maintain its properties for a long time at −18°C or lower temperatures (Republic of Turkey Ministry of Industry & Technology, Turkish Patent & Trademark Office, 2018). On the other hand, Maras type ice cream is defined as "ice cream produced with Maras ice cream technique, consisting of milk, sugar, salep, and/or other permitted additives and/or flavorings" according to the Turkish Food Codex Notification on Ice Cream (Republic of Turkey Ministry of Agriculture & Forestry, 2004). Goat's milk used in the production of Maras ice cream has an important role in obtaining its unique flavor. Another important factor in the formation of the characteristic taste and texture of the product is salep obtained from the tubers of wild orchids. It was reported that there are at least 80 different species belonging to 10 different

What does the quantitative morphological diversity of starch grains in terrestrial orchids indicate?

“…Although the amount of glucomannan is considered the main criterion in determining the quality of salep in most studies, the amount of starch in the tubers or the ratio of starch to glucomannan also affects the quality of salep. Among the species included in this study, the highest glucomannan content was in A. pyramidalis , O. sphegodes , H. caprinum , O. mascula , while the species with the lowest content were O. apifera , A. coriophora , A. laxiflora (Acemi et al, 2019; Şen et al, 2018; Türkmen et al, 2021). Tekinşen and Güner (2010) stated that the better quality of salep is related to the higher glucomannan and the lower starch content.…”

“…Orchids are frequently used in the treatment of diseases such as tuberculosis, chest pain, asthma, diarrhea, boils, T A B L E 1 List of studied species, localities, and voucher specimens especially in Asian countries (Hossain, 2011). In addition, due to their high-glucomannan content, the tubers act as a thickener in ice cream (Türkmen et al, 2021). Many individuals in Turkey, Balkan, and Middle…”

“…Orchids are frequently used in the treatment of diseases such as tuberculosis, chest pain, asthma, diarrhea, boils, especially in Asian countries (Hossain, 2011). In addition, due to their high‐glucomannan content, the tubers act as a thickener in ice cream (Türkmen et al, 2021). Many individuals in Turkey, Balkan, and Middle Eastern countries also consume orchid tubers as a traditional beverage called salep.…”

The effect of the use of salep powder obtained from different wild orchid species in Turkey on the rheological, thermal, and sensory properties of ice cream

“…Thus, some salep species (S1, S4, S8, and S11) can be used for improving rheological properties in ice cream. When Turkmen et al (2021) evaluated the rheological results of the ice creams they produced using different types of salep, they found that the K values of ice cream mixes produced with salep containing high glucomannan were higher.…”

Traditional, Therapeutic Uses and Phytochemistry of Terrestrial European Orchids and Implications for Conservation

“…These two species in particular (and a few others as well, i.e., Goodyera repens (L.) R.Br., Orchis mascula ), being also present in the folk traditions and pharmacopoeia of other extra-EU countries, have therefore been studied by non-European working groups. Finally, starch [ 173 ], ash, sugar, sucrose [ 13 ], and glucomannan [ 38 , 84 ] were detected in orchid tubers.…”