TURKISH-COFFEE ENRICHED WITH ROSE: A PROMISING COMBINATION

Main Article Content

E. KARABUDAK
E. AKSOYDAN
D. AĞAGÜNDÜZ
M. ERGÜL

Keywords

antioxidants, coffee, oxidants, polyphenols, rose, Turkish coffee

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) 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 (µmol/L) of plain-coffee was 17.6±0.24, while the values of the coffees including 0.5g,1.5g and 2g 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, .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.

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