Production of soapwort concentrate and soapwort powder and their use in Turkish delight and tahini halvah

Abstract

Soapwort extract is a traditional additive, produced by extracting soapwort roots [Gypsophila bicolor (Freyn et Sint.) Grossh] in boiling water. It is used for color, volume, and texture improvements of several foods. In this study, the optimum extraction conditions and membrane concentration for soapwort extract were determined to produce enriched soapwort powder as a stable and efficient additive in place of the traditional extract. The optimum extraction conditions were determined by using response surface method as following: root to water 1:10, average particle size 4.5 mm, and temperature at 95 °C and extraction time for 3 hr. This extract has been enriched with saponin via reverse osmosis up to 20% concentration of soluble solids. Soapwort powder, includes 4% moisture, produced from the soapwort concentrate by using the spray dryer. Some physicochemical properties of the powder were determined as 46.3 g saponin/100 g (dm), 0.36 water activity, and 7.74 μm average particle size distribution. Additionally, bulk density, spray drying recovery yield (dm), and water solubility were determined as 469 kg/m3, 87%, and 94%, respectively. The diluted soapwort concentrate and reconstituted soapwort powder were tested in production of Turkish delight and halvah in comparison to commercial soapwort extract at the same soluble solid content. Results showed that there were no statistical differences on the color and the appearance scores of all Turkish delight samples. Additionally, halvah samples produced with the reconstituted soapwort powder were the most preferred samples in sensorial analysis and these samples were determined as the best considering the structural values. Practical applications Soapwort extract is used as an additive in the production of traditional foods such as delight and halvah. However, this extract is susceptible to microbial proliferation, and leading to negative taste and odor problems. In addition to these problems, use of traditional extracts also cause quality losses due to the lack of standardization. New soapwort extract powder enriched by saponin has been developed by using optimized extraction, enrichment, and drying processes. In practical point of view, this product is preferably used in many food formulations such as halvah and delight in the food industry. This product has potential to be used in the cosmetics and chemical industry as well for different products. The improved production method can be also a model for industrial production.

Effect of soapwort extract as an alternative to albumin on the physical, textural, sensory, and rheological properties of marshmallow

“…These changes in color values are also statistically significant. In a study on the production of halva and delight, there is a similarity in the changes in color parameters depending on the soap grass extract rate (Çam & Topuz, 2018). For color values, compatibility with quadratic models was analyzed by ANOVA.…”

“…Soapwort ( Saponaria officinalis ) is a herbaceous plant belonging to the family Caryophyllaceae , whose endemic species grows in Turkey, native to southern Europe and southwest Asia. The root of soapwort stands out among other natural sources as it has approximately 21% saponin content (Çam & Topuz, 2018; Jurado Gonzalez & Sörensen, 2020). The surfactant properties of saponins found in soapwort extract have been reported in many studies.…”

Applications of Plant Polymer-Based Solid Foams: Current Trends in the Food Industry

“…All these results confirm that the saponin extract from soapwort is a potential alternative foaming agent for use in several food systems, especially in hot food applications. For example, the soapwort concentrate and extract powder enriched with saponin developed by Çam and Topuz [22] through optimized extraction, enrichment, and drying processes was used as a foaming agent in the production of traditional Turkish delight. The foams produced from saponin concentrate and extract powder showed good stability and resistance to heating process.…”

Çöven Estraktının Dondurma Miksinin Steady, Dinamik Reolojik Davranışları Ve Mikroyapısal Özelliklerine Etkisi

“…In Turkey, soapwort extract has been used for the foam formed in the food industry in the production of tahini halva, sultan (pasa) delight and nougat. This extract, which is turned into foam, bleaches the color of the product, prevents the separation of sesame oil from the halva as an emulsifier, ensures the desired structure of the product, increases the volume, and thus ensures the formation of characteristic features specific to the product (Çam & Topuz, 2018;Velioğlu, 2001). Çelik, Yılmaz, Işık, and Üstün (2007) studied the effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake batters.…”