Vol. 10, Issue 6 (2021)

Author(s):
D Baskaran and Dhanavath Srinu

Abstract:
The present study was carried out to determine the α-glucosidase, α-amylase, sucrase inhibition and glycemic index 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 ice cream showed α-glucosidase inhibition in the range of 6.34-15.36%, 8.36-18.04% and 12.47-22.69% at 50µl, 100µl and 150µl respectively. The glycemic index of developed ice cream was found to be lower than the control ice cream. The results of the present study revealed that the ice cream prepared by incorporating different spices is low glycemic in nature.