Abstract This study aimed to evaluate the functional and sensory characteristics of ice cream enriched with two nutritionally potent fruits amla ( Emblica officinalis ) and jamun ( Syzygium cumini ). The research focused on assessing antioxidant, antilipase and antidiabetic activities, along with optimizing fruit incorporation levels and analzing product stability during storage. Functional activities of the enriched ice creams were analyzed through estabilished biochemical assays. The ice creams were subjected to storage at‐23°C for different time intervals to assess the impact of freezing on quality and stability. All experimental data were sttistically analyzed using SPSS software. Results indicated that fruit incorporation significantly enhanced the functional properties of the ice cream. Both amla and jamun contributed to strong antioxidant activity, effective inhibition of α‐ amylase and notable suppression of lipase activity, which may aid in managing fat digestion. The sensory evaluation confirmed good consumer acceptability at optimized levels of fruit content. In conclusion, jamun and amla‐enriched ice creams demonstrate potential as functional frozen desserts with added health benefits. These findings suggest their possible role in supporting dietary interventions for metabolic health. Further research is recommended to isolate and identify the active bio‐compounds and evaluate long‐term product efficacy and acceptability.
Kandhan et al. (Tue,) studied this question.