Scopus
Chemical composition and physicochemical properties of tubera salep produced from some Orchidaceae species
Food Chemistry · Temmuz 2010
Makale Bilgileri
DergiFood Chemistry
Yayın TarihiTemmuz 2010
Cilt / Sayfa121 · 468-471
Scopus ID2-s2.0-77049095798
Özet
Salep samples obtained from 10 different Orchidaceae spp., namely Dactylorhiza osmanica var. osmanica, Ophrys mammosa, Orchis anatolica, Orchis coriophora, Orchis italica, Orchis morio, Orchis palustris, Orchis simia, Orchis tridentata and Serapias vomeracea ssp. orientalis, in Anatolia, were analyzed for moisture, glucomannan, starch, protein, ash contents, pH and viscosity values. Depending on the species, the samples showed statistically significant differences in glucomannan, starch and viscosity values. It was observed that the salep samples obtained from the tubers of O. italica, O. morio, O. anatolica and O. tridentata and S. vomeracea ssp. orientalis, respectively, had higher glucomannan contents and viscosities. To ensure a supply of high-quality salep, the uncontrolled collection of tubers from the wild, especially the species O. italica, O. morio and O. anatolica, should be prevented, and research into methods of cultivation should be carried out. Crown Copyright © 2009.
Yazarlar (2)
1
Kemal Kaan Tekinşen
2
Ahmet Guner
Anahtar Kelimeler
Glucomannan
Orchidaceae
Salep
Starch
Viscosity
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
70
Atıf
2
Yazar
5
Anahtar Kelime