Proximate Analysis and Bioactive Composition of Icecream Incorporated with Spices

Abstract

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.