Use of chia (Salvia hispanica L.) seed mucilage powder as a stabilizer in the preparation of salep beverage
Autor: | Alev Altaş, Oguz Gursoy, Hande Özge Güler Dal, Yusuf Yilmaz |
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Jazyk: | angličtina |
Rok vydání: | 2024 |
Předmět: | |
Zdroj: | Food Science & Nutrition, Vol 12, Iss 8, Pp 5619-5631 (2024) |
Druh dokumentu: | article |
ISSN: | 2048-7177 01853449 |
DOI: | 10.1002/fsn3.4200 |
Popis: | Abstract Salep, a traditional Turkish beverage, derives its name from its primary component: salep powder (SP), which is sourced from the tubers of certain orchid species. This study investigated various physicochemical attributes (including dry matter, protein content, pH, titration acidity, water activity, color, serum separation, and zeta potential), as well as rheological and sensory characteristics of salep beverages. These drinks were prepared by substituting SP with chia (Salvia hispanica L.) seed mucilage powder (MP) with different ratios (10%, 20%, 30%, and 40%). The substitution of SP with MP did not influence the dry matter and protein contents or the pH and acidity values of the drinks significantly (p > .05). The inclusion of MP in the formulation of salep drinks resulted in a decrease in lightness (L*) and a* color values while increasing the b* color values. However, consumer perception, as indicated by color difference values (∆E*), showed no distinguishable difference between drinks containing MP and control drinks. Furthermore, higher ratios of MP led to increased apparent viscosity values in the drinks and effectively prevented or significantly reduced serum separation observed in control drinks (p .05), suggesting that MP could be recommended as a feasible alternative. This substitution has the potential to contribute to the conservation of orchid plants, the primary source of salep, while also offering cost‐saving benefits in the production of salep drinks. |
Databáze: | Directory of Open Access Journals |
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