α-Glucosidase Inhibition and Glycemic Index of Chocolate Incorporated with Selected Spices

The present study was carried out to evaluate the α-glucosidase, α-amylase, sucrase inhibition and glycemic index of chocolate prepared by incorporating selected spices i.e., fenugreek, black cumin, coriander and cinnamon in the form of powders at different equal levels of substitution at 1%, 1.5% and 2%. The spices incorporated chocolate showed α-glucosidase inhibition in the range of 27.36 to 48.28% at 50 to 150µl concentration. The glycemic index of developed chocolate was found to be lower than the control chocolate, which was attributed to the incorporation of spices. The results of the present study revealed that the chocolate prepared by incorporating different spices is low glycemic in nature.