Open AccessProximate Analysis and Bioactive Composition of Icecream Incorporated with Spices
Author(s) -
Srinu Dhanavath,
D Baskaran,
R. P. Dorai,
K. S. Gnanalaksshmi
Publication year - 2021
Publication title -
current journal of applied science and technology
Language(s) - English
Resource type - Journals
ISSN - 2457-1024
DOI - 10.9734/cjast/2021/v40i2531513
Subject(s) - food science , chemistry , flavonoid , quercetin , antioxidant , ice cream , proximate , composition (language) , chemical composition , organic chemistry , linguistics , philosophy
The present study was carried out to determine the nutritional composition, bioactive compounds, and antioxidant properties of ice cream prepared by incorporating selected spices viz., fenugreek, black cumin, coriander, and cinnamon in the form of powders at different equal levels of substitution (1%, 1.5%, and 2%). The spices incorporated in the ice cream were found to have dietary fibre content in the range of 0.81 to 2.02g/100g. The total flavonoid content was found to be in the range of 72.55 to 78.79mg/g of quercetin. The present study results revealed that the ice cream prepared by incorporating different spices showed good antioxidant properties.