Evaluation of salep obtained from different wild orchid species of Turkey and their use in Maras type ice cream

Abstract

The study was aimed to investigate the effects of different salep samples on Maras type ice cream quality characteristics. For this purpose, 10 different wild orchid species, a significant number of which have not been studied before, were collected from different regions of Turkey. pH, moisture, total protein, ash, glucomannan, starch contents, and rheological properties of salep obtained from their tubers were evaluated. Then salep (group 1) and salep-stabilizer-emulsifier (group 2) were used in Maras type ice cream production. Especially glucomannan contents of salep affected important quality parameters (phase separation, hardness, rheological, melting, and sensory properties) of the product. The data obtained from group 2 and multidimensional scaling analysis showed that those parameters were improved with the use of stabilizer-emulsifier. The results of the study provide significant information on the conservation of plant diversity in terms of wild orchids, as well as ensuring the sustainability of Maras type ice cream. Novelty impact statement Salep obtained from Serapias lingua, Orchis mascula, Dactylorhiza majalis, Ophrys sphegodes, and Habenaria repens wild orchid species is more appropriate in Maras type ice cream production. Ophrys apifera and Himantoglossum hircinum species should not be collected from the nature considering their suitability for Maras type ice cream. Replacing some of the salep amount used in the production of Maras type ice cream with a stabilizer-emulsifier mixture will not only protect the sustainability of the product but also protect the plant diversity in terms of wild orchids.