TURKISH-COFFEE ENRICHED WITH ROSE: A PROMISING COMBINATION


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

ITALIAN JOURNAL OF FOOD SCIENCE, cilt.31, sa.2, ss.311-322, 2019 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 31 Konu: 2
  • Basım Tarihi: 2019
  • Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
  • Sayfa Sayıları: ss.311-322

Özet

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.