4TH INTERNATIONAL EURASIAN CONFERENCE ON BIOLOGICAL AND CHEMICAL SCIENCES, Ankara, Turkey, 24 - 26 November 2021, pp.1156
Serapias vomeracea is one of the tuberous orchid species that belongs to the Orchidaceae family, and it is widely used for producing Salep. Even if salep is known as a traditional hot beverage in Turkey, but also it is used in food and pharmaceutical industries. Additionally, salep is the main stabilizer for Maras ice cream because of the glucomannan content. Glucomannan is the key component that gives Maraş ice cream its unique flavor, viscous structure, and features of relative delay in melting. Moreover, salep contains starch, ash, moisture and nitrogenous substances. However, the chemical composition of salep varies considerably according to the orchid species, harvesting period, and region. Conventionally, salep is obtained by drying orchid tubers with the sun-drying method. However, this method has some obstacles such as being open to contamination, affecting easily by the natural weather changing, and requiring a long time. The main objective of the study was to evaluate the effects of the different drying methods on the quality of salep. Therefore, salep was obtained by drying Serapias vomeracea, the raw material for salep, with different drying methods which were sun-, hot-air and, freeze-drying methods. Then, salep samples which were obtained by different drying processes were compared and evaluated in terms of glucomannan contents, starch contents, ash contents, water absorption capacities, solubility values, and rheological properties.
Keywords: Serapias vomeracea ,Salep, Drying
Acknowledgements: This study was supported by The Scientific and Technical Research Council of
Turkey,TUBITAK (Under 1002 Program – Project No: 119 O 893)