In vitro Alpha-amylase inhibition, antioxidant, nutritional and sensory properties of functional spice-blend fortified cookies

Abstract

Introduction: Fortification of foods is often performed to formulate and develop functional foods that improve the nutritional and health status of consumers. Methods: In this study, a spice-blend (cayenne pepper, garlic and ginger) was incorporated into wheat flour at 5, 10, 15 and 20% for the production of nutritional and healthy cookies. Physicochemical, nutritional, sensory, total phenolics, antioxidant activity and alpha-amylase inhibitory assays of the cookies were performed and compared with control cookies and standards (vitamin C and acarbose ) respectively. Results: Significant differences (P<0.05) were observed in core, weight, diameter, height, and texture of the spice-blend cookies. Fat, ash, fibre, magnesium, potassium, sodium, phosphorous and manganese contents of the cookies were significantly improved, especially as the spice mix increased, while iron, calcium copper and zinc were stable. Sensory evaluation revealed a high acceptability of the spice-cookies at up to 5% fortification. Interestingly, although the total phenol and flavonoid content of the fortified cookies was low, the antioxidant activity was high compared to control cookies and competitively with vitamin C, the standard antioxidant used. Inhibitory activity of the fortified cookies against alpha-amylase was significant and dose responsive. Conclusion: These results indicate that the spice blend at 5% addition has potential as a therapeutic healthy snack for the prevention of malnutrition and hyperglycemia in type 2 diabetes.Keywords: cookies, functional foods, hyperglycemia, sensory, bioactive compounds

Fermented Rice Beverages Modulate Key Enzymes Related to Type 2 Diabetes In Vitro

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The effects of DyglomeraⓇ (dichrostachys glomerata extract) on body fat percentage and body weight: a randomized, double-blind, placebo-controlled clinical trial

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Assessment of vitamin- and mineral-content stability of tomato fruits as a potential raw material to produce functional food

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