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

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dc.authoridAyşen Arslan / 0000-0001-7823-9394en_US
dc.authoridZeynep Hazal Tekin Çakmak / 0000-0002-3369-3128en_US
dc.authorscopusidAyşen Arslan / 58056163300en_US
dc.authorscopusidZeynep Hazal Tekin Çakmak / 57222317674en_US
dc.authorwosidAyşen Arslan / AAQ-4265-2020en_US
dc.authorwosidZeynep Hazal Tekin Çakmak / AGU-6136-2022en_US
dc.contributor.authorArslan, Ayşen
dc.contributor.authorSağdıç, Osman
dc.contributor.authorKarasu, Salih
dc.contributor.authorTekin Çakmak, Zeynep Hazal
dc.date.accessioned2023-02-03T08:21:38Z
dc.date.available2023-02-03T08:21:38Z
dc.date.issued2023en_US
dc.departmentİstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractThe aim of this study is to investigate the effect of salep species grown in different regions of Turkey on the rheological and microstructural properties of ice cream mix and the thermal and sensory properties of ice cream. For this purpose, ten different types of salep grown in different regions (Mersin, Yozgat, Muğla, Kahramanmaraş, Adana, Van, Muş) in the natural microflora of Turkey were used in a formulation of an ice cream mix. The flow behavior, frequency sweep, and 3-ITT rheological properties of ice cream mixes were studied. All samples showed shear thinning, viscoelastic solid-like, and recoverable character. The K and n values for the ice cream mixes were determined as 0.03-35.08 Pasn and 0.33-0.80, respectively, and significantly differed according to salep varieties (p < 0.05). The zeta potential values of ice cream mix samples ranged from-25.87 mV to-33.95 mV and were significantly affected by salep varieties (p < 0.05). The use of different salep varieties significantly affected the thermal properties of ice cream such as freezing point temperature (Tf), temperature range (?T), and enthalpy of fusion (?Hf). In conclusion, the results of this study showed that the use of different salep varieties can significantly affect the rheological, thermal, and sensory properties of ice cream, and the selection of salep varieties may be vital for the desired quality of ice cream. © 2023, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.en_US
dc.identifier.citationARSLAN, A., SAGDIC, O., KARASU, S., & TEKIN-CAKMAK, Z. H. (2023). 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. Food Science and Technology, 43.en_US
dc.identifier.doi10.1590/fst.103822en_US
dc.identifier.issn0101-2061en_US
dc.identifier.scopus2-s2.0-85146025633en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttp://doi.org/10.1590/fst.103822
dc.identifier.urihttps://hdl.handle.net/20.500.12713/3878
dc.identifier.volume43en_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorArslan, Ayşen
dc.institutionauthorTekin-Çakmak, Zeynep Hazal
dc.language.isoenen_US
dc.publisherSociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTAen_US
dc.relation.ispartofFood Science and Technology (Brazil)en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectDSCen_US
dc.subjectIce Creamen_US
dc.subjectSalepen_US
dc.subjectZeta Potentialen_US
dc.subjectRheologyen_US
dc.titleThe effect of the use of salep powder obtained from different wild orchid species in Turkey on the rheological, thermal, and sensory properties of ice creamen_US
dc.typeArticleen_US

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