Composition, morphology and pasting properties of Orchis anatolica tuber gum

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dc.contributor.authorBulut-Solak, Birsen
dc.contributor.authorAlonso-Miravalles, Loreto
dc.contributor.authorO'Mahony, James A.
dc.contributor.funderT.C. Gida Tarim ve Hayvancilik Bakanligien
dc.contributor.funderTürkiye Bilimsel ve Teknolojik Araştirma Kurumuen
dc.date.accessioned2017-05-18T10:50:24Z
dc.date.available2017-05-18T10:50:24Z
dc.date.issued2016-12-26
dc.date.updated2017-05-18T10:37:07Z
dc.description.abstractOrchis 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.sponsorshipTürkiye 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.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationBulut-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.2016.12.009en
dc.identifier.doi10.1016/j.foodhyd.2016.12.009
dc.identifier.endpage490en
dc.identifier.issn0268-005X
dc.identifier.journaltitleFood Hydrocolloidsen
dc.identifier.startpage483en
dc.identifier.urihttps://hdl.handle.net/10468/3986
dc.identifier.volume69en
dc.language.isoenen
dc.publisherElsevieren
dc.rights© 2016 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectGelatinisationen
dc.subjectGumen
dc.subjectOrchis anatolicaen
dc.subjectOrchidaceaeen
dc.subjectPastingen
dc.subjectSalepen
dc.titleComposition, morphology and pasting properties of Orchis anatolica tuber gumen
dc.typeArticle (peer-reviewed)en
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