Potential healthy functional ice cream manufacture with pumpkin fruit (Cucurbita pepo) [electronic resource].

Includes reference.

An attempt was made to produce functional ice cream with 10,20,30 and 40% of cooked or roasted pumpkin fruits as a source of dietary fibers. Changes in specific gravity, freezing point, viscosity, weight per gallon in kilogram, titratable acidity, protein stability of ice cream mix as well as the overrun, melting resistance and sensory evaluation of the resultant ice cream were investigated. Increasing the pumpkin added showed an increase in the acidity, specific gravity and weight per gallon in kilogram of ice cream mixes as well as a decrease in freezing point and protein stability of the mixes. The apparent viscosity in ice cream mixes improved with increased amount of pumpkin. Increasing the amount of pumpkin added decreased the overrun of ice cream. Adding pumpkin increased both melting resistance and specific gravity of ice cream. Ice cream samples containing 30% cooked or roasted pumpkin (0.58% fibers) were organoleptically superior, followed by that of 20 % cooked or roasted pumpkin (0.34 % fibers). The obtained results reveled that ice cream containing 30% cooked or roasted pumpkin had the highest organoleptic score and recommended for manufacturing functional pumpkin ice cream with high fibers content.

Summary in Arabic.

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