TURKISH-COFFEE ENRICHED WITH ROSE: A PROMISING COMBINATION
Coffee with Rose and Health
AbstractThe 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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