article · Journal of the Science of Food and Agriculture
This study developed and evaluated an instant plant-based milk substitute made from a blend of potato, coconut, and peanut, enhanced with beetroot and turmeric. Researchers formulated various samples, including individual potato, coconut, and peanut milks, and a 1:1:1 blend (PCP-S), all supplemented with beetroot and turmeric powders before freeze-drying. A control blend without supplements was also used. The investigation focused on nutrient composition, bioactive compounds, antioxidant activity, enzyme-inhibitory effects, and sensory appeal. The potato-coconut-peanut blend (PCP-S) demonstrated superior nutritional profiles, including protein and fat content, and exhibited the highest levels of beneficial compounds like phenolics and flavonoids. It also showed the strongest antioxidant and enzyme-inhibitory activities, alongside the best sensory acceptability. This suggests its potential for creating functional beverages.
As demand for plant-based diets grows, developing nutritious and appealing milk alternatives is crucial. This research offers a novel formulation that combines common ingredients with health-boosting supplements. Such products could provide consumers with functional beverages that support well-being, addressing dietary preferences and health concerns.
This early-stage research indicates potential for developing new functional beverages. The potato-coconut-peanut blend, enhanced with beetroot and turmeric, could be formulated into instant milk substitutes targeting consumers seeking plant-based options with added health benefits, such as antioxidant and enzyme-inhibitory properties. Further development and testing would be needed to bring such a product to market.
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Abstract BACKGROUND Concerns associated with animal‐based milk, coupled with growing demand for plant‐based alternatives, have driven research into novel plant‐based milk formulations. This study investigated the nutrient composition, nutraceutical properties, and sensory attributes of an instant plant‐based milk substitute produced from potato, coconut, and peanut blend, supplemented with beetroot and turmeric. METHODS Plant‐based milk substitute (PBMS) samples were formulated from potatoes (POT‐S), coconut (COC‐S), peanuts (PEA‐S), and a blend of the three in a 1:1:1 ratio (PCP‐S). The samples were all supplemented with 20 g kg −1 beetroot and turmeric powders, then freeze‐dried to yield instant PBMS samples. A 1:1:1 ratio blend of peanut milk, coconut milk, and potato milk without additive supplementation was used as the control blend. The proximate composition, bioactive compounds, antioxidant activity, enzyme‐inhibitory activity, and sensory characteristics of the samples were analyzed using standard methods. RESULTS The protein content of the samples ranged from 123.5 ± 2.3–260.5 ± 4.0 g kg −1 in PCP‐S and PEA‐S, respectively. Fat content ranged from 34.8 ± 0.3–67.9 ± 0.1 g kg −1 in PCP‐S and POT‐S, respectively. Total carbohydrate ranged from 586.5 ± 0.5 g kg −1 in PEA‐S to 749.4 ± 6.0 g kg −1 in COC‐S, while metabolizable energy values were 3683.9 ± 13.2 and 3999.5 ± 0.8 kcal kg −1 in PCP‐S and POT‐S, respectively. PCP‐S had the highest concentration of total phenolics, tannins, total flavonoids, and total saponins. It also displayed the strongest radical‐scavenging capacity and ferric reducing power, as well as the most potent inhibitory capacity against α ‐amylase, α ‐glucosidase, and angiotensin I‐converting enzyme. PCP‐S also received the highest sensory acceptability rating. CONCLUSION Potato‐coconut‐peanut milk substitute blend supplemented with turmeric and beetroot displayed potential for use in the development of functional beverages with health‐promoting properties. © 2026 Society of Chemical Industry.
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DOI: 10.1002/jsfa.71013
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