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    Composition, morphology and pasting properties of Orchis anatolica tuber gum
    (ELSEVIER SCI LTD, 2017) Bulut-Solak, Birsen; Alonso-Miravalles, Loreto; O'Mahony, James A.
    Orchis 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 mm. 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. (C) 2016 Elsevier Ltd. All rights reserved.
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    Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage
    (KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES, 2019) Bulut-Solak, Birsen; Akin, Nihat
    Processed cheeses (PCs) were made under varying cooking pH values (5.3, 5.4, 5.5, and 5.6) using a processed cheese cooker. Along with emulsifying salts (2.5%), distilled water, NaCl (2%) and a colouring agent under these cooking pH values, the PC samples made with either 100% fresh curd and rennet casein coded processed cheese control (PCC) as control or similar to 70% fresh curd-similar to 30% traditional village cheese coded processed cheese with village cheese (PCv). The main aim of this study was to determine the effect of the varying cooking pH values on the textural properties for the PCv samples compared with the control sample during 90 days of storage. Chemical and textural properties of all PC samples were investigated over time. The chemical compositions of the PC samples (dry matter and ash) increased at d 90 of storage significantly, due to 1-d ripening of all PC samples at ambient temperature in terms of the manufacturing protocol of the cheese. The textural properties of the PC samples were altered by the varying cooking pH values. It may propose that the interactions of the proteins at the cooking pH values during processing and biochemical mechanisms in the cheese systems could likely affect the texture of the PC samples over time. Hardness, gumminess and chewiness values of all PC samples also increased over time (p<0.05). This study is also to give some knowledge on the design of PC manufacture to cheese makers, and a marketing opportunity to local cheese makers who individually make a traditional village cheese in Turkey.
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    Rheological and microstructural properties of rennet-induced milk protein gels formed with Orchis anatolica gum
    (ELSEVIER SCI LTD, 2015) Bulut-Solak, Birsen; O'Mahony, James A.
    The effects of Orchis anatolica gum (OaG) on the structural and rheological properties of rennet-induced milk protein gels were investigated. OaG, at 0-0.15%, was added to reconstituted skim milk solutions of identical pH (6.60) and protein content (3.5%). Analyses included dynamic low amplitude oscillatory rheology, forced syneresis (FS) and confocal laser scanning microscopy (CLSM). Addition of 0.10% OaG to reconstituted skim milk solutions decreased the gelation time from 20.2 to 13.4 min, increased the gel firmness from 12.8 to 22.2 Pa and increased FS from 24.4 to 40.7% at 60 min. OaG affected formation of milk protein gel structure by increasing viscosity of the aqueous phase and inducing phase separation, with the balance of these effects dependant on the concentration of OaG. These insights on thermodynamic compatibility between OaG and milk proteins could provide unique functional properties to milk protein gels and facilitate innovation in cheese product development. (C) 2015 Elsevier Ltd. All rights reserved.