ArticleFoods (Basel, Switzerland)2025
Development and Fuzzy Logic-Based Optimization of Golden Milk Formulations Using RW-Dried Turmeric Powder: A Study on Shelf Life, Sensory Attributes, and Functional Properties.
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Abstract
The storage characteristics of folic acid and NaFeEDTA fortified in a refractance window-dried turmeric powder base and its subsequent application to the formulation of nutritionally functionalized golden milk have not been addressed in previous studies. Golden milk is a staple food and ideal matrix for the fortification of important nutrients such as iron and folic acid. With this motivation, the present study assesses refractance window (RW)-dried turmeric powder fortified with folic acid and NaFeEDTA in terms of its moisture isotherm, permeability of packing material, and storage parameters to calculate its shelf life. Further, a sensory analysis was conducted based on the fuzzy logic method to obtain the best constitution of RW-dried turmeric powder in milk. For the best formulation of golden milk, the characteristics of the product under unrefrigerated and refrigerated conditions were evaluated in addition to the storage study. Additionally, moisture content (MC), total flavonoid content (TFC), total phenolic content (TPC), antioxidant activity (AA), curcumin content (CC), color indices, bulk densities, solubility, swelling power, and water binding capacities were studied with respect to time. The results demonstrated a healthy shelf life of 184, 187, and 183 days for RW-dried, folic acid-fortified, and NaFeEDTA-fortified RW-dried turmeric powder samples, respectively, in the zipper pouch system. The fuzzy scores ranked the sample with 1 g concentration of turmeric powder as the best, considering taste, aroma, mouthfeel, aftertaste, consistency, and overall acceptability. The TPC, TFC, AA, and CC values for RW-dried turmeric powder in milk were 876.21 mg GAE/100 mL, 784.61 mg quercetin/100 mL, 24.50% and 4.20%
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