A study on the place of turmeric (Curcuma longa) the golden spice in Turkish cuisine and earnability to the beverage sector

It was aimed to research the usability of turmeric root powder (Curcuma longa) in beverage sector which has antiinflammatuary, antiseptic, antioxidan and anticancer effects. This spice was used only 'padishah sherbet' and 'zerde' in Turkish cousine, nowadays has become widespread with its many effects. The study was planned in two stage. First stage 5 grams to liter of turmeric was added to six different beverage recipes and served to sensory analysis by 7 specialist panellists. Top rated of two beverage was then prepared as 5, 10, 15 grams to liter turmeric root added and served to sensory analysis. Turmeric Lemon Iced Drink, Turmeric Biscuit Milk Coffee, Turmeric Lemon Soda, Turmeric Honey Fruity Milk, Turmeric Green Tea and Turmeric Milk Coffee were prepared in the first stage of the study. Turmeric Biscuit Milk Coffee and Turmeric Milk Coffee was taken 9.18 and 8.19 general liking points respectively and chosen for the second stage. All of the beverages have taken the above average general liking points except Turmeric Green Tea. In the second stage minimum, average and maximum (1, 2, 3 gr/serving) turmeric doses of Turmeric Biscuit Milk Coffee have taken 8.17, 8.17, 8.04 generel liking points respectively. Minimum, average and maximum turmeric (1, 2, 3 gr/serving) doses of Turmeric Milk Coffee have taken 8.07, 7.41, 7.10 generel liking points respectively. In conclusion, it is understood that turmeric can be used easily in beverages and it is concluded that especially milk, sugar, coffee and biscuit mixtures will mask the bitter taste of turmeric, and a natural and healthy innovative drink with ease can be added to gastronomy. Key words: Turmeric, Milky Coffee, Green Tea, Lemon Beverage, Fruity Milk