Article 1

Coconut cookies biofortified with Golden Milk 2

Paula Maricela Muñoz Del Toro 1 3

1 Affiliation 1; pautoro85@gmail.com 4
5

Abstract: Digestive problems are a common problem in the poblation, food innovation is an im- 6
portant field for the discovery of new medicinal alternatives that can help metabolism or any 7
ailment, by means of a triplicate study with variables to study on biofortified cookies with Golde 8
Milk were, mass pH, Texture, Colorimetry and Sensory Evaluation, Was found a significant dif- 9
ference with respect to the addition of sugar and % of Golden Milk, it is a product that has not 10
been thoroughly studied as a product that can help general suffering, but its components make 11
it a suitable product for diseases such as, Intestinal Inflamation, sore throat and many other ail- 12
ments. The acceptance by panelists in asensory evaluation was successful, taking into account 13
the strong and unique flavor that Golden Milk can have for its ingredients including the best 14
known, turmeric. 15

Keywords: Turmeric 1; Golden Milk 2; Coconut Flour 3 16

17

1. Introduction 18

Citation: , Paula Muñoz
https://doi.org/10.3390/xxxxx
Academic Editor: Universidad Autó-
noma de Nuevo León
The innovation of food products that can be useful for different diseases or ailments 19
is important since in foods they are rich in vitamins, minerals and for this study fiber 20
these attributes are an important source for recovery or to strengthen our immune 21
system from any disease. Food products rich in fiber are an important part of good 22
digestion according to the magazine (the sun of Mexico., 2022) 70 percent of the 23
Mexican and North American population suffers from some digestive discomfort 24
that can range from acidity, inflammation, noise or gas to irritable bowel syndrome, 25
said Guadalupe Herrera, delegate of the Danone Institute of Mexico. This is why di- 26
gestion is very important for these diseases, the care of the intestinal flora is one of 27
the main factors to avoid these intestinal problems, the main objective of this re- 28

Received: 23/May/2022
search was to make a food product that is useful for digestion conditions as well as 29
Publisher’s Note: MDPI stays neu- an alternative as a nutritious snack, healthy that can alleviate short- or long-term 30
tral with regard to jurisdictional ailments. 31
claims in published maps and institu-
tional affiliations. Coconut (Coco nucifera L). Its origin is uncertain say that it was in Asia and another 32
in the Caribbean belongs to the Arecaceae family, where it has expanded throughout 33
the world. The coconut tree is located in tropical regions, it is a great plant for its va- 34

Copyright: © 2022 by the authors.

rieties of products that it offers us as a source of drink, food and shelter. The coconut 35
Submitted for possible open access comes from the coconut tree, has a trunk (45 centimeters) and can be up to 30 meters 36
publication under the terms and high, its leaves are shaped like an arch. Its fruit is composed of a set of 10 up to a 37
conditions of the Creative Commons maximum of 20 units for each tree (Soto, 2014). Its pulp is surrounded by water, a 38
Attribution (CC BY) license sweet liquid its amount is approximately 300 milliliters. Its weight can be 2.5 kilo- 39
(https://creativecommons.org/license grams, although it can vary and its color is green its outer part and white its pulp 40
s/by/4.0/). (Quintanilla, 2010). The dried coconut is collected when it collapses to the ground or 41
at the moment that a coconut of the bunch is dry it is of the period of 12 months, 42
where they are used to create grated and dehydrated coconut, and the extraction of 43
oil through the use of copra (Quintanilla, 2010). The copra or coconut, is a crop used 44

Foods 2022, 11, x. https://doi.org/10.3390/xxxxx www.mdpi.com/journal/foods

Foods 2022, 11, x FOR PEER REVIEW 2 of 10

mainly for industrial purposes in the elaboration of soaps, fibers and for food, which 45
according to the (SADER., 2022) the production of copra and coconut, the national 46
production was 474 thousand 139 tons, 16.9% more than the average production of 47
the last 10 years., Where Guerrero, Jalisco, and Sinaloa are the main producers. Co- 48
conut flour is an alternative to wheat flour with a high fiber and protein content 49
ideal for diabetic people, and gluten-free recommended for celiac people (Blanco & 50
Pendleton, 2013). Flour was mainly used as animal feed and fertilizers for farmers. 51
Little by little, the benefits of flour on human health have been made known and it 52
has been implemented in the kitchen and its consumption has increased (Mercola, 53
2015). 54

Coconut flour is the solid particle obtained after extracting coconut oil from the 55
grated coconut or comminuted fresh coconut meat (Bawalan.,2000). Trinidadet al. 56
(2001) reported that coco flour contains 3.6% moisture, 3.1% ash, 10.9% fat, 12.1% 57
protein and 60.9%dietary fiber. … As a source of dietary fiber, coco flour provides a 58
number of health benefits in relation to coronary artery diseases, cancer and 59
diabetes, and mineral absorption in the human body (Arancon 1999). Studies re- 60
vealed that consumption of high-fiber coconut flour increased fecal bulk and low- 61
eredboth the serum cholesterol of the animals under study and the glyce- 62
micindex of foods, when it is incorporated into bakery food items 63
(Arancon1999; Trinidad et al., 2003). 64

Golden milk also known as turmeric milk is an Indian drink that has been gaining 65
popularity in Western cultures. Turmeric milk, called “haldi doodh” in India, is an 66
example of a traditional drink often consumed to treat a sore throat and as a home 67
therapy for fever. Various ailments such as duodenal ulcer, asthma, malaria, cough, 68
and cold can also be addressed with boiled turmeric milk. (Idowu et al.,2022) 69

Turmeric is considered a health-supporting food ingredient, related primarily to the 70

lipophilic bioactive compound curcumin with antioxidant properties and anti-in- 71
flammatory properties. Consumers’ increasing preference for natural and healthy 72
foods has contributed to the popularity of turmeric milk, which is now known as 73
“golden milk” globally (Idowu-Adebayo et al., 2022 ). Since golden milk is widely 74
consumed and its consumption is gaining popularity globally, the claims of its anti- 75
oxidant and nutritional qualities must be scientifically validated. Golden milk con- 76
tains different ingredients, spice clove, cardamom, ginger, Black pepper and tur- 77
meric. 78

The objective of the research was to generate coconut cookies fortified with Golden 79
Milk for possible help in gastrointestinal problems, as well as antibacterial and anti- 80
viral where coconut flour is incorporated for its high fiber content and flavor. 81

Coco cookies added with Golden milk were produced by triplicate analysis, two 82
treatments and a control were performed, the control mixture (100%) with coconut 83
flour and (100%) sugar 150 gr, the first Golden Milk Treatment Without Sugar (GSF) 84
(0%) of sugar and (11 gr) of Golden milk, the second Golden Milk treatment with 85
Sugar (GS) and (15 gr) of Golden Milk. The effect was measured with and without 86
sugar between ph, texture, flavor and color. 87

2. Materials and Methods 88

89
2.1 Intestinal problems in Mexico. 90
91
Foods 2022, 11, x FOR PEER REVIEW 3 of 10

They are diseases that attack the stomach and intestines, they are usually caused by bac- 92
teria, parasites, viruses and some foods, such as milk and fats. (IMSS.,2015). Among the 93
symptoms presented by these diseases are diarrhea and therefore dehydration. Intestinal 94
infections were the third most common type of disease in Mexico in 2020 (Figure 1). 95
96
97

98
99
Fuente: epidemiologia.salud.gob.mx 100
101
Figure 1. Intestinal infections in Mexico in 2020, by age group. Intestinal infections were 102
the third most common type of disease in Mexico in 2020. That year, a total of 2.58 million 103
cases would have been estimated in the country. Most of these cases occurred in adults 104
between the ages of 25 and 44, and in young children aged one to four years. The group 105
with the lowest number of cases was that of the population under one year of age. (Min- 106
istry of Health.,2021) 107
108
2.2 Golden Milk 109
110
There are many different ways in which turmeric can be utilized, but one of the most 111
popular ways is to turn it into golden milk, also known as haldi doodh! Originated in 112
India, haldi doodh is milk infused with turmeric and has been used to aid many ailments, 113
including colds, coughs, inflammation, aches, pains, and restlessness. In Indian culture, 114
it’s mom’s go-to solution for everything and it’s a tradition found to be very comforting. 115
According to PBS, India has been the largest consumer and exporter of turmeric since 116
ancient times. The turmeric plant itself is only a little over two feet tall and grows both a 117
flower and a stem underground, also known as a rhizome. Similar in nature to ginger, the 118
root is ground into the rich gold powder we know as the turmeric spice. 119
120
Turmeric has an impressive list of credentials when it comes to a healthy body as it has 121
been shown to have a wide spectrum of biological actions. These include its anti-inflam- 122
matory, antioxidant, anticarcinogenic, antimutagenic, anticoagulant, antifertility, anti-di- 123
abetic, antibacterial, antifungal, antiprotozoal, antiviral, anti-fibrotic, antivenin, antiulcer, 124
hypotensive and hypocholesterolemia activities, according to the International Journal of 125
Pharmaceutical Sciences and Research 126
127
2.3 Materials 128
En las Figures 2 ,3. Se muestran los principals materiales Coconut flour, regular sugar 129
(a), Powder of Golden milk(b), eggs, coconut oil(c), Sugar. 130
131
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132
133
Figure 2. Coconut Flour, Golden Milk Figure 3. Coconut Oil 134
135
136
137
138
2.3 Cookies Formulation 139
For the formulation, de flour cookies (100%) coconut and (100%) equivalent to 20.38% 140
sugar in the control mixture as a base recipe as shown in (Table 1). The materials were: 141
coconut flour, coconut oil, refined sugar and four eggs. 2 different treatments were per- 142
formed, T1 GSF (0% sugar and 3.50% Golden Milk), as shown in Table 2. The second treat- 143
ment consisted of adding sugar with a higher percentage of Golden Milk, T2 GS (20.38% 144
sugar and 6.80% Golden Milk). Relevant analyses were performed for their study by the 145
addition of Golden Milk and sugar, the variables were evaluated according to a Control 146
(100%) coconut flour and sugar. 147
148
Table 1. Formulation for Coconut Cookie 149
150
Ingredientes Quantity Unit Percentage
Coconut Flour 55 gr 14.6%
Coconut Oil 20 gr 5.43%
Regular Sugar 75 gr 20.38%
Eggs 200 gr 54.34%
Golden Milk 13 gr 3.50%
151
Table 2. Formulation for Coconut Cookie with 3.50% Golden Milk 152
153
Ingredients Quantity Unit Percentage
Coconut Flour 55 gr 14.6%
Coconut Oil 20 gr 5.43%
Regular Sugar 0 gr 0%
Eggs 200 gr 54.34%
Golden Milk 13 gr 3.50%
154
Table 3. Formulation for Coconut Cookies with 20.38% Sugar and 6.80% Golden Milk 155
156
Ingredients Quantity Unit Percentage
Coconut Flour 55 gr 14.6%
Coconut Oil 20 gr 5.43%
Foods 2022, 11, x FOR PEER REVIEW 5 of 10

Rgular Sugar 75 gr 20.38%

Eggs 200 gr 54.34%
Golden Milk 25 gr 6.80%
157
2.4 Preparación de Galletas biofortificadas con Golden Milk 158
159
There were 3 different recipes, the Control mixture was weighed the ingredients on 160
a scale subsequently the dry ingredients were added, regula sugar, coconut flour, then the 161
liquid ingredients, eggs, coconut oil were mixed as shown in the. In Table 1.se shows the 162
procedure For Treatment 1 (GSF) sugar free, the preparation had the same order, only 163
3.50% of Golden milk equivalent to 13 gr of Golden Milk was added at the end. Treatment 164
2 (GS) maintained the same sequence of preparation with the addition of Golden Milk at 165
6.80% equivalent to 25 gr. Once the ingredients were ready, they were mixed, then baked 166
at 180 ° c for 40 minutes. This process was repeated with each of the tests to be performed. 167
Each cycle lasted approximately 2 hours. 168
169
Table 1. Procedure for making cookies 170
171
172
173
174
175
176
177
178
179
180
181
182
183
184
2.5. Mesurement of pH 185
186
After preparing the mixtures, pH tests were performed in triplicate, using a potentiometer 187
to measure the pH, the pH meter was calibrated using technical buffer solutions of pH 4 188
and pH 7 as shown in Figure 3. 189

190
Figure 3. Potentiometer for measurement of pH on Coconut cookies Mix 191
192
2.6. Mesurement of Color 193
194
Color is an organoleptic quality of food and is appreciated through sight; even in products 195
of plant origin it is related to the possibility of choosing maturation and suitability 196
(Bello;2008) For the measurement of colorimetry , Figure 4 colorimeter was used, which 197
Foods 2022, 11, x FOR PEER REVIEW 6 of 10

identifies color space and hue to measure color objectively, based on the passage of light 198
through filters that simulate the sensitivity of the human eye to light. 199
200

201
Fuente: Konica Minolta, 2007. 202
Figura 4. Espacio de Color L*C*H 203
204
The hue forms the outer edge of the solid, the luminosity is on the vertical central 205
axis and the saturation on the horizontal axis. 206
207
Color L*a*b 208
It is the most used to measure color in objects. L* indicates luminosity and a* and b* 209
indicate the location of chromaticity coordinates. In the chromatic plane +a will represent 210
the direction of red color -to the direction of the green color ; also +b indicates the direction 211
of the yellow color and -b the direction of the blue color (Konica Minolta, 2007) 212
Color L*C*H 213
L*C*H color space the same diagram can be used as the L*a*b color space. In this 214
color space L* indicates luminosity and is the same L* of the color space L*a*b, C indicates 215
chroma and h is the hue angle i.e. the color. The value of chroma is 0 in the center and 216
increases according to the distance from the center. In Figure 2. The angle of Hue begins 217
on the axis +a and is expressed in degrees, 0° in +a corresponds to the red color, for 90° in 218
+b corresponds to the yellow color 180° in -to correspond to the green value and 270° in - 219
b corresponds to the blue color( Konica Minolta,2007) 220
221
2.4 Textura 222
Texture is defined as a sensory manifestation of the food structure and the way in which 223
this structure reacts to the applied forces, represents the union of the attributes, mechani- 224
cal, geometric and superficial of a product detected through receptors, mechanical, visual 225
and auditory. This can be measured objectively (instrumental) and subjectively (sensory 226
tests), Szczeniak (2002). Texturometers, which mimic the conditions of t-chewing, have 227
correlations with sensory texture assessments. (Paula and Conti-Silva, 2014) 228
The correlation between sensory and instrumental analyses aims to find: instruments ca- 229
pable of measuring the quality control of food in the industry, predicting a consumer re- 230
sponse, such as the degree of acceptability in general of the product, understanding what 231
is being perceived in the mouth during the sensory evaluation of texture and thus opti- 232
mizing sensory and instrumental attributes. An evaluation was carried out according to 233
the resistance of the fractureability by triplicate with 2 treatments and a control, 3 samples 234
of each treatment have to be evaluated to be able to take the statistical evaluation and 235
define the average of each puncture resulting in the comparison of each texture in the 2 236
treatments according to the control. 237
238
2.5. Evaluación sensorial 239
240
Sensory evaluation is used to measure, analyze interpreting the responses to prod- 241
ucts that are perceived by the senses of sight, smell, touch, taste and hearing (Stone, Sidel., 242
Foods 2022, 11, x FOR PEER REVIEW 7 of 10

2004) Sensory evaluation is of great importance in all stages of production and develop- 243
ment of the food industry, to know both the characteristics and acceptability of a product, 244
as well as its quality and standardization of a food. To perform a sensory test by panelists 245
must be carried out using controlled conditions using experimental methods, statistical 246
analysis. These selection procedures through the training of evaluators will indicate the 247
acuity of the basic taste. The sensory evaluation that was implemented for the product of 248
biofortified cookies with Golden Milk was an acceptability test with 25 panelists with 2 249
samples, Golden Mil Without Sugar and Golden Milk With Sugar. 250
251

3. Results 252

3.1. pH 253

Los resultados del pH presentaron diferencias significativas (p-value=0.01) entre los 254
tratamientos (Tabla 4). Se encontraton dos grupos estadisticamente diferentes: el primero (a) esta 255
formado por el tratamiento Control (8.36) y el Golden milk con azúcar (8.34) y el segundo por el 256
Golden milk sin Azúcar (7.91). Al añadir azucar a las galletas con golden milk, el pH permanece 257
similar al control. Al añadir el Golden Milk sin azucar, se reduce el pH de las galletas. 258

3.2 Textura 259

Regarding texture, there were highly significant differences (p value = 0.00) between the 260
treatments as can be seen in Table 4. The tukey test reflects two different groups statistically. The 261
first group (a) is the Golden Milk treatments with sugar (8.30) and without sugar (8.20), and group 262
2 (b) consists of the control (4.10). The addition of Golden Milk increases fracturing. According to 263
these results, it can be said that sugar does not have a direct effect on fracturing. 264

Table 4. Physicochemical properties of Coconut Cookie added with Golden milk 265

266

Treatment ¹ pH Texture

T-C 8.36 ± 0. 13ᵃ 4.10 ± 0.48ᵇ

T-GS 8.34 ± 0. 12ᵃ 8.30 ± 0.09ᵃ

T-GSF 7.91 ± 0.40ᵇ 8.20 ± 0.04ᵃ

p-value 0.01 0.00

Columns with different letters have different groups. 267
268
3.3 Colorimetry 269
270
The values for colorimetry were different for all samples, i.e. they presented statistically sig- 271
nificant differences. As shown in Table 5. It is observed that the treatment (GS) Golden milk 272
with sugar generates a decrease in luminosity and according to the colors it remains in b + 273
(yellow) mostly and with respect to (GSF) obtained colors more attached to + (red) with 274
shades of b + (yellow), this can be caused by the addition of GoldEn Milk since it pigments 275
to an intense yellow by the turmeric content. The difference in color is shown in (a) Control, 276
(b) Golden Milk Sugar Free, (c) Golden Milk Sugar. 277
278
Table 5. Cookie Colorimetry Measurement 279
280
Foods 2022, 11, x FOR PEER REVIEW 8 of 10

COLOR
Tratarment¹
L* a* b* c* H*
T-C 34.72 ± 7.92ᵇ 9.96± 2.097ᵃ 41.32 ± 10.73ᵇ 63.34 ± 12. 94ᵃ 40.17 ± 5. 34ᵃ
T-GS 58.5± 10. 50ᵃ 8.267± 1. 66ᵃ 55.67 ± 5. 89ᵃ 70.67 ± 7. 71ᵃ 43.00 ± 1. 26ᵃ
T-GSF 63.6± 11. 47ᵃ 3.00± 3.09ᵇ 59.9 ± 6. 89ᵃ 72.45 ± 9. 66ᵃ 53.37 ± 15. 18ᵃ
p-value 0.00 0.00 0.003 0.299 0.063
Mean ± standard deviation. Different letters indicate significant differences (p<0.05) 281
282
283
284

285
(a) Control (b) Golden Sugar Free (c) Golden Sugar 286
287
288
The addition of sugar with respect to color changed according to the percentage % of the sugar addition in sugar- 289
free GSF had an intense yellow color, while the addition of sugar in GS with sugar around more to yellow with 290
shades a+ towards red 291
292
293
294
295
3.4 Sensory Evaluation 296
297
Table 6. Proof of acceptability of the cookie product 298
299
Treatments¹ Color Scent Texture Flavor General aceptance
CON 4.00 5.00 4.00 4.00 4.33
GA 4.00 5.00 4.00 4.00 4.00
GSA 4.00 5.00 4.00 4.00 4.66
P - Value 1.96 0.698 0.691 0.619 0.196

The sensory evaluation was carried out among 25 panelists with an acceptability test, where attributes 300
such as color, smell, taste, texture and acceptance in general were evaluated, a rating of 1 to 5 was made 301
where 5 was the highest score to qualify the variables, as shown in Table 3. There were no significant 302
differences, the product obtained good acceptability. 303

4. Discussion 304
It has been studied only in liquid products, according to a study for Turmeric-Fortified 305
Cow and Soya Milk: Golden Milk as a Street food to Support Consumer Health (Idowu- 306
Adebayo, F.,2022) This study investigated whether turmeric-fortified soya milk is a suita- 307
ble drink to improve the diet of the low-income population of urbanized areas in devel- 308
oping countries. We explored the differences in the interaction between turmeric compo- 309
nents and cow milk vs. soya proteins. Hence, the effect of changing the matrix (cow vs. 310
soya), the amount of turmeric paste (0%, 2%, and 6%), and the effect of heating (with and 311
without) on nutritional and chemical properties of the so-called golden milk were 312
Foods 2022, 11, x FOR PEER REVIEW 9 of 10

assessed. As a result of this process there was a significant change in the effect of heat 313
treatment on turmeric-fortified milk significantly impacted he TPC of 0% and 6% turmeric 314
in whole milk. The phenolic compounds, antioxidant activity, protein, and iron increased 315
with 2% and 6% turmeric in soya milk. Golden milk has not been fully studied asa powder 316
or main additive since it is a new product, but its ingredients separately, such as coconut 317
flour is widely used as feed for livestock, according to (Acosta et al., 2020) The low con- 318
sumption of this product by animals suggests that, in order for its excellent nutritional 319
contributions to be exploited, it must be mixed with more common foods in order to 320
increase its acceptance by animals. In this sense, the studies of Panigrahi (1989) in which 321
coconut flour was used in rations of commercial layers at levels of 10, 20, 30 and 40 % to 322
evaluate feed consumption, showed that the hens did not present difficulties in consum- 323
ing and using diets containing high concentrations of coconut flour and kept egg produc- 324
tion and feed efficiency normal as a result of this study, for coconut flour, rabbits have 325
greater acceptance for corn and alfalfa with respect to defatted coconut flour. Animals 326
show the highest acceptance by diets of 10% inclusion of defatted coconut flour, when 327
freely offered in acceptability tests. (Acosta et al.,2020) 328

329

5. Conclusions 330

The Golden Milk, not verywell known, since it is a new product, in this research the 331
objective was to perform 2 treatments, one with 0% sugar which was denominated as (GSF) 332
Golden Sugar Free with an addition of 3.50% of Golden Milk, the second treatment called 333
(GS) Golden Sugar with 100% of sugar which is equivalent to 20.38% with an addition of 334
6.80% of Golden Milk. 335

Lal Variables to be studied were, Texture, mass pH, Colorimetra and a sensory 336
evaluation., according to the results obtained in Texture significant differences were 337
recorded in with the addition of Golden Milk in the treatment according to the results, 338
The addition of Golden Milk increases fracturing , it can be said that sugar does not 339
present a direct effect on fracturing. 340

With respect to the results reflected in pH in more, When adding sugar to cookies with 341
golden milk, the pH remains similar to the control. By adding the unsweetened Golden 342
Milk, the pH of the cookies is reduced. 343

In the sensory evaluation carried out the 4 different attributes showed similar results, but 344
the difference is reflected in the acceptability in general, according to the results the best 345
cookie was Golden Milk Sugar Free. 346

347

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349
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