Formulation and nutritional characterization of newly developed antioxidant enriched coconut milk by using almond skins and turmeric powder

Abstract

Coconut milk is widely consumed for its rich flavour and nutritional value, particularly in tropical regions. This study aimed to enhance its antioxidant properties by formulating coconut milk enriched with natural antioxidants almond skin and turmeric powder. Two experimental treatments (T1 and T2) were prepared using defined proportions of coconut milk, almond skin extract, and turmeric powder. The formulated samples were analyzed for physicochemical properties, antioxidant content (total phenolics, flavonoids, and DPPH scavenging activity), and sensory characteristics. Results showed a significant increase in antioxidant potential in the enriched samples compared to control (T0), with T2 exhibiting the highest antioxidant content. The study indicates that antioxidant-enriched coconut milk can serve as a functional beverage with potential health benefits.