Proximate Analysis and Bioactive Composition of Icecream Incorporated with Spices
Dhanavath Srinu, D. Baskaran, R. Palani Dorai, K. S. Gnanalaksshmi
Current Journal of Applied Science and Technology · pp. 42–47 · Published 29 Sep 2021
10.9734/cjast/2021/v40i2531513Abstract
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.
Cited by 0
No indexed citations yet.
Related research
- Antibacterial and Antifungal Effect of Cinnamon — shares topic coverage
- Plasmid Borne Resistance in Bacteria to Common Household Spices — shares topic coverage
- Effect of Different Essential Oils on the Shelf Life of Concentrated Yogurt — shares topic coverage
- The Effect of Herbal Medicine against Enterococcus faecalis on Infected Root Canal Substrate: An Ex-vivo Study — shares topic coverage
- The Effect of Different Drying Methods on the Phytochemicals and Radical Scavenging Activity of Ceylon Cinnamon (Cinnamomum zeylanicum) Plant Parts — shares topic coverage
Article metrics
Real usage data collected on this platform.
23
Page views
0
PDF downloads
1
Outbound clicks
0
Citations
Views over time
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
Traffic sources
Referring site, by host.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.