Effect of The Use of Different Whey Proteins on Some Properties of Sahlep Beverage Prepared from Functional Sahlep Powder

Sahlep powder is obtained by drying and grinding after the plant tubers of the Orchidaceae family removed from the soil. Sahlep powder, which is unique to Turkey, is used in Maras ice cream, sahlep beverage and medicine production. There is a growing interest in healthy nutrition in the world. This increasing is increased the demand for functional food. Whey proteins are increasingly used in foods in recent years due to the functional compounds they contain. In this study, it was tried to increase the functional properties of sahlep using Whey proteins. For this purpose, different Sahlep powder was prepared by using Whey protein concentrate (WPC 35%), demineralized whey protein powder, milk powder, sahlep, sugar, starch, cinnamon and ginger. The different Sahlep produced were made into sahlep beverage with water and pH, viscosity and sensory analysis were made. As a result of the analyzes made, the use of Whey proteins statistically affected the viscosity value of the sahlep beverage. It was determined that the use of different whey proteins affected the color, taste and smell values of Sahlep. As a result of the sensory evaluation performed by the panelists, sahlep beverage produced in 25% whey protein concentrate (WPC 35%) + 75% milk powder mixture was preferred. It is may be suggested to produce sahlep powder and sahlep beverage by using 25% whey protein concentrate (WPC 35%) + 75% milk powder mixture.

PDF

___

Alpaslan M, Hayta M. 2007. “Effect of Soymilk Substitution on the Rheological and Sensory Properties of Sahlep (Traditional Turkish Milk Beverage).” International Journal of Food Properties 10: 413–420. DOI:10.1080/ 10942910600813596.

Bozdoğan A, Yaşar K. 2016. “Increasing The Nutritional Value of Sahlep.” Journal of Food Physics 28-29:33-39.

Düzgüneş O, Kesici T, Kavuncu O, Gürbüz F. 1987. Araştırma ve Deneme Metotları, (İstatistik Metotları-II). Ankara Üniversitesi Ziraat Fakültesi Yayınları No: 1021, Ankara, Türkiye.

Farhoosh R, Riazi A. 2007. “A Compositional Study on Two Current Types of Sahlep in Iran and Their Rheological Properties as a Function of Concentration and Temperature.” Food Hydrocolloids 21(4): 261-265. DOI:10.1016/ j.foodhyd.2006.07.02

Gür F, Güzel M, Öncül N, Yıldırım, Z., Yıldırım, M. 2010. “Biological and Physiological Activities of Whey Proteins and Their Derivatives.” Akademik Gıda 8 (1). 23-31.

Krissansen GW. 2007. “Emerging Health Properties of Whey Proteins and Their Clinical Implications.” Journal of the American College of Nutrition 26 (6), 713–723. DOI:10.1080/07315724.2007.10719652.

Kurt A, Kahyaoglu T. 2017. “Purification of Glucomannan from Sahlep: Part 1. Detailed Rheological Characteristics.” Carbohydrate Polymers 168: 138–146. DOI: 10.1016/j.carbpol.2017.03.060.

Meilgaard M, Civille GV, Carr BT. 1999. Sensory Evaluation Techniques (3rd ed.). CRC Press, Boca Raton, Florida, USA.

Özcan T, Delikanlı B. 2011. “The Functional Effects Of Whey Protein Additives For Improvement Of Textural Properties Of Foods.” Journal of Agricultural Faculty of Uludag University 2011, Cilt 25 (2):77-88.

Sutariya S, Patel H. 2017. “Effect of Hydrogen Peroxide on Improving the Heat Stability of Whey Protein Isolate Solutions.” Food Chemistry 223.114–120. DOI: 10.1016/j. foodchem.2016.12.013.

Tekinşen KK, Güner A. 2010. “Chemical Composition and Physicochemical Properties of Tubera Sahlep Produced from Some Orchidaceae Species.” Food Chemistry 121: 468-471. DOI:10.1016/j.foodchem.2009.12.066.

Telcioglu A, Kayacier A. 2007. “ The Effect of Sweeteners and Milk Type on the Rheological Properties of Reduced Calorie Sahlep Beverage.” African Journal of Biotechnology 6 (4), 465-469.

Yaşar K, Kahyaoğlu T, Şahan N. 2009. “Dynamic Rheological Characterization of Sahlep Glucomannan/GalactomannanBased Milk Beverages.” Food Hyrdocolloids, 23: 1305- 1311. DOI: 10.1016/j. foodhyd.2008.11.005.