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.

In the present study, a novel shrikhand enriched with vitamin C and iron was developed using curry leaves extract. Encapsulation, which is the latest trend in delivering the phytochemicals through food products has increased the acceptability of the product. The treatment S 3 which had the curry leaves extract of highest concentration 3:10 W/V had a good score on sensory evaluation due to the wall material-sodium alginate which acted as a barrier between the product and the extract without influencing the acceptability of shrikhand with its strong off-flavor. The nutrient composition of iron-fortified shrikhand for energy, carbohydrate, fat, protein, moisture and ash was 199.65 Kcal, 23.67 g, 9.62 g, 4.55 g, 61.26 g and 0.85 g per 100 g of the product, respective vitamin C and iron content of product was of 18.86 mg/100g and 2.26 mg/100g.