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

ARSLAN, Aysen; SAGDIC, Osman; KARASU, Salih; TEKIN-CAKMAK, Zeynep Hazal

doi:10.1590/fst.103822

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.103822 copy

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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Abstract

The 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 (ΔT), and enthalpy of fusion (ΔH_f). 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.

Keywords:
salep; ice cream; rheology; zeta potential; DSC

Sample code	Species	Regions	Glucose (g/100 g)	Mannose (g/100 g)	Total (g/100 g)
S-1	Anacamptis pyramidalis	Yozgat	22.9	15.8	38.7
S-2	Orchis isaura	Mersin	0.7	0.1	0.80
S-3	Anacamptis palustris subsp. palustris	Muş	7.9	3.8	11.7
S-4	Orchis morio	Adana	31.1	15.0	46.1
S-5	Serapias vomeracea subsp. artemisiae	Muğla	0.2	0.1	0.30
S-6	Orchis italica	Muğla	5.9	1.7	7.60
S-7	Ophrys mammosa	Adana	7.3	4.4	11.7
S-8	Orchis sancta L.	Kahramanmaraş	13.2	3.2	16.4
S-9	Dactylorhiza euxina	Van	0.1	0.02	0.12
S-10	Ranunculus ficaria subsp. calthifolius	Kahramanmaraş	0.07	0.01	0.08
S-11	Commercial Salep		16.9	10.5	27.4

Sample code	K (Pa.sⁿ) ¹	n	R²	Zeta Potential (mV)
IC-S1	35.08 ± 0.02	0.33 ± 0.00	0.99 ± 0.00	-26.63 ± 0.77
IC-S2	7.89 ± 0.00	0.51 ± 0.01	1.00 ± 0.00	-27.63 ± 1.73
IC-S3	3.34 ± 0.00	0.53 ± 0.00	1.00 ± 0.00	-30.25 ± 0.25
IC-S4	19.57 ± 0.03	0.36 ± 0.00	1.00 ± 0.00	-26.74 ± 1.12
IC-S5	6.43 ± 0.00	0.50 ± 0.00	1.00 ± 0.00	-28.95 ± 0.15
IC-S6	0.29 ± 0.00	0.74 ± 0.02	1.00 ± 0.00	-29.78 ± 2.62
IC-S7	7.19 ± 0.00	0.48 ± 0.00	1.00 ± 0.00	-29.45 ± 0.72
IC-S8	2.10 ± 0.00	0.59 ± 0.03	1.00 ± 0.00	-31.43 ± 1.00
IC-S9	3.95 ± 0.00	0.55 ± 0.00	1.00 ± 0.00	-30.50 ± 0.10
IC-S10	0.03 ± 0.00	0.80 ± 0.02	1.00 ± 0.00	-33.95 ± 0.15
IC-S11	11.35 ± 0.00	0.34 ± 0.01	1.00 ± 0.00	-27.02 ± 0.95
IC-C	3.39 ± 0.00	0.46 ± 0.00	1.00 ± 0.00	-25.87 ± 1.27

	$G' = K' {(ω)}^{n'}$ ^1,2			$G " = K " {(ω)}^{n "}$ ^1,2
	K'	n'	R²	K''	n''	R²
IC-S1	25.97 ± 0.09	0.51 ± 0.01	1.00 ± 0.00	36.95 ± 0.10	0.27 ± 0.00	0.98 ± 0.00
IC-S2	2.50 ± 0.00	0.74 ± 0.02	1.00 ± 0.01	5.33 ± 0.01	0.45 ± 0.00	1.00 ± 0.03
IC-S3	4.29 ± 0.00	0.69 ± 0.01	1.00 ± 0.00	5.93 ± 0.00	0.13 ± 0.00	0.78 ± 0.03
IC-S4	17.02 ± 0.02	0.51 ± 0.00	1.00 ± 0.00	23.00 ± 0.06	0.28 ± 0.01	0.99 ± 0.02
IC-S5	6.63 ± 0.01	0.67 ± 0.01	1.00 ± 0.00	13.15 ± 0.02	0.41 ± 0.01	1.00 ± 0.00
IC-S6	3.76 ± 0.03	0.70 ± 0.01	1.00 ± 0.00	7.58 ± 0.01	0.44 ± 0.02	1.00 ± 0.02
IC-S7	6.27 ± 0.01	0.63 ± 0.02	1.00 ± 0.01	9.18 ± 0.01	0.22 ± 0.01	0.96 ± 0.01
IC-S8	7.20 ± 0.06	0.43 ± 0.02	0.99 ± 0.00	9.28 ± 0.01	0.40 ± 0.00	0.99 ± 0.00
IC-S9	0.88 ± 0.00	0.91 ± 0.03	1.00 ± 0.00	2.90 ± 0.00	0.54 ± 0.00	1.00 ± 0.01
IC-S10	0.29 ± 0.00	0.99 ± 0.00	1.00 ± 0.01	0.47 ± 0.00	0.74 ± 0.01	0.94 ± 0.00
IC-S11	9.89 ± 0.02	0.44 ± 0.00	1.00 ± 0.00	11.24 ± 0.02	0.38 ± 0.02	0.99 ± 0.00
IC-C	3.58 ± 0.00	0.56 ± 0.02	0.99 ± 0.00	1.92 ± 0.00	0.46 ± 0.04	0.98 ± 0.00

	G_e ²	G₀²	k × 1000²	G_e/G_o²	R²
IC-S1	108.92 ± 0.11	72.20 ± 0.14	13.63	1.51	1.00 ± 0.00
IC-S2	34.10 ± 0.03	15.18 ± 0.00	20.13	2.25	0.99 ± 0.00
IC-S3	22.94 ± 0.09	10.14 ± 0.01	14.15	2.26	1.00 ± 0.00
IC-S4	79.66 ± 0.02	50.95 ± 0.10	13.44	1.56	1.00 ± 0.00
IC-S5	46.35 ± 0.05	21.32 ± 0.04	12.11	2.17	1.00 ± 0.00
IC-S6	24.87 ± 0.01	6.49 ± 0.00	20.85	3.83	1.00 ± 0.00
IC-S7	27.88 ± 0.02	13.82 ± 0.03	11.51	2.02	1.00 ± 0.00
IC-S8	29.72 ± 0.02	9.66 ± 0.01	18.33	3.08	1.00 ± 0.00
IC-S9	33.01 ± 0.01	11.09 ± 0.01	19.55	2.98	1.00 ± 0.00
IC-S10	2.46 ± 0.00	0.57 ± 0.00	8.07	4.32	1.00 ± 0.00
IC-S11	34.83 ± 0.03	24.33 ± 0.02	13.43	1.43	1.00 ± 0.00
IC-C	26.36 ± 0.02	9.17 ± 0.00	18.41	2.87	1.00 ± 0.00

Sample	T_f (^oC)	T₀ (^oC)	T_end (^oC)	T_peak (^oC)	ΔT (^oC)	ΔH_f (J/g)	Overrun (%)	L^*	a*	b^*
IC-S1	-4.72	-10.04	3.28	-0.79	13.75	134.3	38.71	77.41 ± 0.06^bcd	-1.60 ± 0.01^cd	19.28 ± 0.06^abc
IC-S2	-5.48	-11.99	1.60	-1.64	14.91	127.3	37.46	80.81 ± 0.04^abc	-1.46 ± 0.22^cd	19.84 ± 0.06^a
IC-S3	-5.18	-10.09	2.34	-1.2	13.49	125.3	35.44	76.75 ± 0.83^bcd	-1.20 ± 0.06^bc	19.67 ± 0.18^ab
IC-S4	-4.50	-8.35	2.65	-0.96	11.38	133.8	38.22	84.35 ± 0.80^a	-1.76 ± 0.11^d	20.10 ± 0.51^a
IC-S5	-4.94	-11.77	2.34	-1.06	16.6	137.3	33.15	79.52 ± 0.31^abc	-0.86 ± 0.02^b	20.25 ± 0.56^a
IC-S6	-6.47	-13.76	1.72	-1.63	15.42	101.6	33.23	77.63 ± 0.25^bcd	-1.22 ± 0.04^bc	17.59 ± 0.69^bc
IC-S7	-5.17	-12.45	2.09	-1.29	15.35	140.1	36.80	77.66 ± 0.33^bcd	-1.17 ± 0.03^bc	19.83 ± 0.33^ab
IC-S8	-4.84	-8.35	2.34	-1.26	10.94	115	34.67	75.27 ± 0.51^cd	-0.88 ± 0.04^ab	16.85 ± 0.95^c
IC-S9	-5.14	-11.52	1.78	-1.33	14.86	133.3	29.83	81.31 ± 0.36^ab	-1.77 ± 0.03^d	19.98 ± 0.30^ab
IC-S10	-5.28	-10.65	2.65	-1.56	13.43	118.9	30.62	74.20 ± 0.37^d	-0.49 ± 0.05^a	13.12 ± 0.03^d
IC-S11	-5.19	-11.58	2.47	-0.91	14.48	130.5	37.49	78.33 ± 0.46^bcd	-1.41 ± 0.08^cd	18.39 ± 0.36^abc
IC-C	-5.63	-11.46	5.08	-1.59	14.42	123.3	33.26	84.43 ± 0.60^a	-1.80 ± 0.14^d	20.20 ± 0.60^a

	Aroma	Taste	Creamy	Gummy	Icy	Roughness	Foreign Taste	Color	Melting	General acceptance
IC-S1	4.4 ± 0.5	4.4 ± 0.5	4.6 ± 0.4	4.8 ± 0.1	4.6 ± 0.4	3.6 ± 1.1	4.6 ± 0.2	4.6 ± 0.5	4.8 ± 0.1	4.4 ± 0.1
IC-S2	4.2 ± 0.4	4.2 ± 0.7	4.2 ± 0.7	4.3 ± 0.6	3.6 ± 0.8	4.1 ± 0.6	4.5 ± 0.3	4.5 ± 0.8	4.3 ± 0.5	3.8 ± 0.7
IC-S3	4.0 ± 0.8	4.5 ± 0.8	4.3 ± 0.4	3.3 ± 1.2	4.5 ± 0.5	4.5 ± 0.5	4.8 ± 0.1	4.5 ± 0.8	4.3 ± 0.2	4.2 ± 0.7
IC-S4	4.8 ± 0.1	4.3 ± 0.5	4.3 ± 0.5	4.7 ± 0.5	4.2 ± 0.2	4.5 ± 0.5	4.7 ± 0.1	4.5 ± 0.5	4.3 ± 0.6	4.7 ± 0.2
IC-S5	4.0 ± 1.0	4.7 ± 0.1	4.0 ± 1.0	4.2 ± 0.7	4.0 ± 0.8	4.0 ± 0.9	4.5 ± 0.4	4.2 ± 0.7	4.0 ± 0.7	3.8 ± 0.9
IC-S6	4.2 ± 0.7	4.5 ± 0.3	4.3 ± 0.5	3.7 ± 0.8	4.3 ± 0.5	4.0 ± 1.1	4.3 ± 0.6	4.3 ± 1.0	4.2 ± 0.3	3.5 ± 1.6
IC-S7	3.8 ± 0.7	3.7 ± 1.4	3.8 ± 1.3	3.3 ± 1.3	3.7 ± 1.0	3.8 ± 1.1	3.8 ± 1.3	4.3 ± 1.2	3.8 ± 0.7	3.6 ± 1.0
IC-S8	4.0 ± 0.8	4.2 ± 0.5	4.5 ± 0.5	4.3 ± 0.2	3.5 ± 1.3	4.2 ± 0.2	3.7 ± 1.6	4.1 ± 1.1	3.7 ± 1.0	3.8 ± 0.9
IC-S9	4.7 ± 0.1	4.5 ± 0.4	3.7 ± 1.0	4.2 ± 0.7	3.7 ± 1.0	3.5 ± 1.2	3.5 ± 1.0	4.2 ± 0.7	4.2 ± 0.7	3.2 ± 0.7
IC-S10	3.5 ± 1.0	4.0 ± 0.9	3.8 ± 1.1	1.7 ± 0.5	2.2 ± 0.7	2.3 ± 0.5	3.5 ± 1.2	4.0 ± 1.1	2.5 ± 0.8	2.7 ± 0.8
IC-S11	3.3 ± 1.2	3.3 ± 1.4	3.5 ± 1.2	3.7 ± 1.7	3.0 ± 1.4	3.8 ± 1.3	3.8 ± 1.6	4.2 ± 1.1	3.5 ± 0.8	3.7 ± 1.0
IC-C	3.5 ± 0.8	3.7 ± 1.2	3.2 ± 0.6	3.0 ± 0.5	4.0 ± 1.0	4.3 ± 0.2	3.8 ± 0.3	4.5 ± 0.7	3.2 ± 0.4	4.0 ± 0.8

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[1] *Corresponding author: skarasu@yildiz.edu.tr