Tekinşen, Kemal KaanGüner, Ahmet2020-03-262020-03-262010Tekinşen, K. K., Güner, A., (2010). Chemical Composition and Physicochemical Properties of Tubera Salep Produced From Some Orchidaceae Species. Food Chemistry, (121), 468-471. Doi: 10.1016/j.foodchem.2009.12.0660308-81461873-7072https://dx.doi.org/10.1016/j.foodchem.2009.12.066https://hdl.handle.net/20.500.12395/24690Salep samples obtained from 10 different Orchidaceae spp., namely Dactylorhiza osmanica var. osmanica, Ophrys mammosa, Orchis anatolica, Orchis coriophora, Orchis italica, Orchis mono. Orchis palustris, Orchis simia, Orchis tridentata and Serapias vomeracea ssp. orientalis, in Anatolia, were analyzed for moisture, glucomannan, starch, protein, ash contents, pH and viscosity values. Depending on the species, the samples showed statistically significant differences in glucomannan, starch and viscosity values. It was observed that the salep samples obtained from the tubers of O. italica, O.morio, O. anatolica and O. tridentata and S. vomeracea ssp. orientalis, respectively, had higher glucomannan contents and viscosities. To ensure a supply of high-quality salep, the uncontrolled collection of tubers from the wild, especially the species O. italica, O. mono and O. anatolica, should be prevented, and research into methods of cultivation should be carried out.en10.1016/j.foodchem.2009.12.066info:eu-repo/semantics/openAccessSalepOrchidaceaeGlucomannanStarchViscosityArticle121468471Q1WOS:000276038400023Q1