Analysis of antioxidant and hedonic acceptance of turmeric extract-enriched milk

Abstract

Since COVID-19 pandemic, there was an increasing of people adopting a healthy lifestyle through health supplement and functional foods. This study aimed to develop turmeric milk which has high antioxidant activity that can be accepted by the community. The difference in the concentration of turmeric powder added (0.9%, 1.9%, and 2.8%) was carried out to determine the antioxidant activity by DPPH method and the curcumin level by HPLC method. Hedonic tests were used to evaluate the effect of turmeric powder into consumer acceptance. Results showed that the addition of turmeric is lowering the hedonic value. Turmeric milk with 2.8% turmeric powder had the highest levels of curcumin (53.95 mg/260 mL) and antioxidant activity (90.51%) but had the lowest acceptance rate (4.02) while turmeric milk with 0.9% of turmeric powder) had the lowest levels of curcumin (25.28 mg/260 mL) and antioxidant activity (81.76%) but had the highest acceptance rate (4.97). Turmeric milk with 1.9% was the most favourable due to overall value in the hedonic test is 4.58 and antioxidant activity of 86.61%.

Sensory Acceptance and Characterisation of Turmeric- and Black-Pepper-Enriched Ice Cream

“…However, this deviation of those attributes from the ideal value is not penalised with a significant decrease in acceptance. This is contrary to the results of a study of the addition of turmeric to milk [79] where it was concluded that turmeric supplement leads to a decrease in consumer preference because of their dark yellow colour. Despite expectations, none of texture attributes significantly affected the decrease in overall liking.…”