In vitro Alpha-amylase inhibition, antioxidant, nutritional and sensory properties of functional spice-blend fortified cookies | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 12 No. 2 (2022): February 2022 / Research Articles In vitro Alpha-amylase inhibition, antioxidant, nutritional and sensory properties of functional spice-blend fortified cookies Authors Gloria Aderonke Otunola University of Fort Hare, South Africa http://orcid.org/0000-0003-2613-2741 Anthony Jide Afolayan University of Fort Hare, South Africa DOI: https://doi.org/10.31989/ffhd.v12i2.845 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 Author Biographies Gloria Aderonke Otunola, University of Fort Hare, South Africa Medicinal Plants and Economic Development (MPED) Research Centre, Department of Botany, University of Fort Hare, Alice 5700, South Africa Anthony Jide Afolayan, University of Fort Hare, South Africa Medicinal Plants and Economic Development (MPED) Research Centre, Department of Botany, University of Fort Hare, Alice 5700, South Africa Downloads [Abstract] [Full Article] Published 2022-02-03 Issue Vol. 12 No. 2 (2022): February 2022 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com