TURKISH-COFFEE ENRICHED WITH ROSE: A PROMISING COMBINATION


Karabudak E., Aksoydan E., Agagunduz D., Ergul M.

ITALIAN JOURNAL OF FOOD SCIENCE, vol.31, no.2, pp.311-322, 2019 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 31 Issue: 2
  • Publication Date: 2019
  • Journal Name: ITALIAN JOURNAL OF FOOD SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.311-322
  • Keywords: antioxidants, coffee, oxidants, polyphenols, rose, Turkish coffee, FOODS
  • Gazi University Affiliated: Yes

Abstract

The purpose of this study was to develop a new & healthy version of Turkish-coffee enriched with rose. Conventionally roasted Coffee Arabica L. beans for Turkish-coffee & dried-Rosa Damascene Mill. [7 / 0,7 / 0.5,7 / 1.5,7 / 2g(w / w)] was grinded. Total-Phenolic Contents (TPC), Total-Antioxidant (TAS) & Oxidant-Status (TOS) were measured and Oxidatif Stress Index (OSI) was calculated. Consumer panel testing was done. TPC of the coffee samples with 1.5 & 2g rose was different according to plain coffee (p<0.05). TAS value (mmol/L) of plain-coffee was 2.2 +/- 0.11 while the values of the coffees including 0.5g,1.5g,2g rose were 2.4 +/- 0.09,2.4 +/- 0.05,2.7 +/- 0.02, respectively. TOS value (mu mol/L) of plain-coffee was 17.6 +/- 0.24, while the values of the coffees including 0.5 g, 1.5 g and 2 g rose were 13.0 +/- 1.00, 9.4 +/- 1.30, 9.4 +/- 0.31, respectively (p<0.05). OSIs of coffee samples including 0, 0.5, 1.5, 2 g rose were found to be 7.7, 5.2, 3.6, 2.7 respectively (p<0.05). The coffees including 1.5 & 2 g rose had the highest sensory-scores. Turkish-coffee including rose will strengthen already existing phenolic & antioxidant features of coffee, and thus contribute the improvement of health & taste.