Proximate Analysis and Bioactive Composition of Icecream Incorporated with Spices

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.

Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.

Proximate Composition and Glycemic Index Profiling of Differently Composed Nutri-Cereal Biscuits

An increasing body of evidence suggests that a low-glycemic-index (GI) diet has a therapeutic as well as a preventive potential in relation to the insulin resistance syndrome. Interest in development of low GI foods is growing worldwide; hence there is a need for more diversified food with low GI. At the same time the demand for nutri-cereals is also growing due to its nutrient density, hence in the present study, six types of nutri-cereal (millets) based biscuits made from sorghum, pearl millet and foxtail millet were estimated for their proximate composition and glycemic index (GI). There is significant difference in the nutritional composition of all the biscuits, except ash content of SPB and PB, moisture content of SSB and FB, available carbohydrates of SWB and SCB. The protein, fat, carbohydrate, ash and dietary fibre content ranged from 5.88 g to 9.01 g, 19.98 g to 23.78 g, 59.67 to 64.20 g, 0.61 g to 1.04 g and 8.80 g to 12.20 g /100 g respectively. All the biscuits were found to have low GI (less than 55) and order of GI and GL is PB>SWB>SSB>FB>SPB>SCB.

Quality analysis of natural sweets

The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. Plums (Prunus domestica ʻViktorijaʼ), date paste (Phoenix dactylifera), strawberries squeeze powder and lyophilized strawberries powder (Fragaria × ananassa ʻHoneoyeʼ), raspberries (Rubus idaeus) and blackcurrants (Ribes nigrum) squeeze powder, ground almonds (Prunus dulcis) and cashews (Anacardium occidentale), as well as sea buckthorn (Hippophae) juice were used to produce 14 kinds of natural sweets. The amount of dry matter, dietary fibre, protein and minerals in sweets was determined, and the sensory analysis of sweets was performed. The results were analysed using the factorial analysis of variance (ANOVA). The results of the sensory analysis were processed by the FIZZ (French) software. The results showed that the amount of dry mater, protein and crude ash was higher in sweets made with date paste. Nuts supplement increased the protein content of all kinds of sweets. In sweets with plums the average dietary fibre content was 2-fold higher. The dietary fibre content of all kinds of sweets was increased by berry cake powder. The sensory analysis showed that sweets made with date paste were tastier.