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

Abstract

Sahlep powder is obtained by drying and grinding after the plant tubers of theOrchidaceae family removed from the soil. Sahlep powder, which is unique to Turkey, isused in Maras ice cream, sahlep beverage and medicine production. There is a growinginterest in healthy nutrition in the world. This increasing is increased the demand forfunctional food. Whey proteins are increasingly used in foods in recent years due to thefunctional compounds they contain. In this study, it was tried to increase the functionalproperties of sahlep using Whey proteins. For this purpose, different Sahlep powder wasprepared by using Whey protein concentrate (WPC 35%), demineralized whey proteinpowder, milk powder, sahlep, sugar, starch, cinnamon and ginger. The different Sahlepproduced were made into sahlep beverage with water and pH, viscosity and sensoryanalysis were made. As a result of the analyzes made, the use of Whey proteinsstatistically affected the viscosity value of the sahlep beverage. It was determined that theuse of different whey proteins affected the color, taste and smell values of Sahlep. As aresult of the sensory evaluation performed by the panelists, sahlep beverage produced in25% whey protein concentrate (WPC 35%) + 75% milk powder mixture was preferred. Itis may be suggested to produce sahlep powder and sahlep beverage by using 25% wheyprotein concentrate (WPC 35%) + 75% milk powder mixture.