Turmeric-Fortified Cow and Soya Milk: Golden Milk as a Street Food to Support Consumer Health

Abstract

We studied plant-based milk from soya beans as a means to release and convey the bound antioxidants in turmeric to benefit consumer health. This was compared to cow milk as a carrier because soya milk consumption as an alternative to cow milk is increasing globally. Hence, turmeric paste was added to milk to investigate the release of turmeric antioxidants when changing the matrix (cow vs. soy), the amount of turmeric paste (0%, 2%, and 6%), and the effect of heating (with and without). Proximate, physicochemical, and mineral analysis were carried out for all samples. The total phenol content (TPC) and total antioxidant activity were measured using Folin–Ciocalteu and Quencher methods. Protein ranged from 2.0% to 4.0%, and minerals ranged from 17.8 to 85.1, 0.37 to 0.53, and 0.29 to 0.30 mg/100 mL for calcium, iron, and zinc, respectively. TPC ranged from 0.01 to 0.147 GAE (g/kg) and antioxidant activity from 7.5 to 17.7 TEAC (mmol Trolox/kg sample). Overall, turmeric added nutritional and chemical value to all the samples with and without heat treatment. However, turmeric-fortified soya milk samples showed the highest protein, iron, zinc, TPC, and antioxidant activity. This study identified a cheap, additional nutrient source for developing-countries’ malnourished populations by utilizing soya bean milk to produce golden milk.

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

“…The addition of turmeric increased the antioxidant activity due to the presence of curcumin, the main antioxidant compound in turmeric [16]. This results also in accordance with previous research [11,17], where milk with the addition of turmeric has a higher antioxidant activity when compared to milk and the more turmeric is added, the higher the antioxidant activity.…”

“…Sample were centrifuged at 3000 rpm for 10 min to collect the supernatant. The analyses of antioxidant activities was done based on DPPH radical scavenging method with some modifications [11] using wavelength 517 nm. The following equation was used to calculate antioxidant activities as a percentage of free radical inhibition:…”

Optimisation of Almond-Based Dairy-Free Milk Alternative Formulation Fortified with Myrtle, Bay Leaf and Fennel Extracts

“…Leksawasdi et al (40) fortified green soybean milk with the addition of green soybean pod extract and also reported a significant increase in TPC, while other authors reported similar results with different dairy products fortified with herbal extracts (41). An increase in TPC from 0.01 to 0.15 g/kg along with an increase in antioxidant capacity from 7.5 to 17.7 (mmol/kg) associated with fortification of whole milk and soy drink with turmeric was also observed by Idowu-Adebayo et al (42).…”

Physical, Chemical, and Sensory Properties of a Turmeric-Fortified Pineapple Juice Beverage

“…Overall, antioxidant activity increased with increased turmeric concentration. Idowu-Adebayo et al [34] observed a similar trend in a turmeric-fortified milk product. Both phenolic and flavonoid compounds in turmeric juice have been found to increase antioxidant activity [27], especially curcumin and demethoxycurcumin [35,36].…”

“…TFP juices with 10% or higher turmeric showed significantly higher DPPH inhibition percentage than juice with 5% turmeric, and there was no significant difference among 10%T, 15%T, and 20%T ( Table 3 ). Similarly, Idowu-Adebayo et al [ 34 ] showed that adding either 2% or 6% turmeric into whole and skimmed milk did not significantly change the total antioxidant capacity.…”