Effect of soymilk substitution on the rheological and sensory properties of salep (traditional Turkish milk beverage)

Abstract

Soymilk mixed at a proportion of 0%, 25%, 50%, and 75% (g/100 g total milk) with cow's milk to make a salep, a beverage prepared from the dried tubers of Orchis mascula. The values of the flow behaviour index, n, of salep samples decreased as the soymilk content in the beverage increased. All salep beverages exhibited a pseudoplastic behaviour. Among the samples, salep beverage containing 25% soymilk was scored the highest in terms of overall acceptance by sensory panellists. Statistically significant (p 0.05) differences were determined for colour, odour, taste, mouthfeel, and overall acceptance as the concentration of soymilk increased in salep beverage. This study produced a beverage from cow's milk and soymilk to offer a promising nutritious and healthy alternative to the consumers with a reasonable acceptance. The rheological parameters of the cow's milk-soymilk salep blends obtained in this study may have useful implications for design and processing.