Composition, morphology and pasting properties of Orchis anatolica tuber gum

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dc.contributor.author Bulut-Solak, Birsen
dc.contributor.author Alonso-Miravalles, Loreto
dc.contributor.author O'Mahony, James A.
dc.date.accessioned 2017-05-18T10:50:24Z
dc.date.available 2017-05-18T10:50:24Z
dc.date.issued 2016-12-26
dc.identifier.citation Bulut-Solak, B., Alonso-Miravalles, L. and O'Mahony, J. A. (2017) 'Composition, morphology and pasting properties of Orchis anatolica tuber gum', Food Hydrocolloids, 69, pp. 483-490. doi: 10.1016/j.foodhyd.2016.12.009 en
dc.identifier.volume 69 en
dc.identifier.startpage 483 en
dc.identifier.endpage 490 en
dc.identifier.issn 0268-005X
dc.identifier.uri http://hdl.handle.net/10468/3986
dc.identifier.doi 10.1016/j.foodhyd.2016.12.009
dc.description.abstract Orchis anatolica (O. anatolica) tuber is commonly used in the production of Salep gum or O. anatolica tuber gum (OaG) for use as a thickener, flavouring agent, gelling agent, film former and emulsifier in the food industry. The aim of this study was to investigate the chemical composition, physical, morphological and pasting properties of OaG. Physical and morphological analyses, and pasting properties of OaG were analysed using static light scattering, scanning electron microscopy, light microscopy and rotational rheometry, respectively. Volume-weighted mean particle diameter (D [4,3]) value of OaG was 180 ± 1.25 μm. OaG was composed mainly of starch (41.6%), dietary fiber (32.3%) and glucomannan (18.5%). The powder of OaG had irregular shaped particles with smooth surfaces and round edges. After pasting treatment, the initial and final viscosity values of the OaG dispersions at a concentration of 0.5% OaG were 33.7 ± 0.24 and 34.3 ± 0.45 mPa.s, whereas, the corresponding values at a concentration of 2.5% OaG were 1193 ± 92.0 and 1437 ± 83.3 mPa.s, respectively. The glucomannan and dietary fiber components and their possible interactions with starch, in OaG appear to have influenced the peak temperature and viscosity on pasting, due to limitation of the leaching of amylose and amylopectin from starch granules. Therefore, O. anatolica tuber gum, a complex biopolymer, can provide interesting and unique functionality to the food industry in the development of novel food structures. en
dc.description.sponsorship Türkiye Bilimsel ve Teknolojik Araştirma Kurumu, The Turkish Scientific and Technological Research Council (TUBITAK) (B.14.2.TBT.0.06.01-219-84, 2013); T.C. Gida Tarim ve Hayvancilik Bakanligi, Turkish Ministry of Food, Agriculture and Livestock (53231444-110.05-17969, 2013). en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.rights © 2016 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Gelatinisation en
dc.subject Gum en
dc.subject Orchis anatolica en
dc.subject Orchidaceae en
dc.subject Pasting en
dc.subject Salep en
dc.title Composition, morphology and pasting properties of Orchis anatolica tuber gum en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Seamus Anthony O'Mahony, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: sa.omahony@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication at the request of the publisher en
dc.check.date 2017-12-26
dc.date.updated 2017-05-18T10:37:07Z
dc.description.version Accepted Version en
dc.internal.rssid 395506560
dc.contributor.funder T.C. Gida Tarim ve Hayvancilik Bakanligi en
dc.contributor.funder Türkiye Bilimsel ve Teknolojik Araştirma Kurumu en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Food Hydrocolloids en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress sa.omahony@ucc.ie en


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© 2016 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2016 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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