Potential healthy functional ice cream manufacture with pumpkin fruit (Cucurbita pepo).

摘要

The potential of using pumpkin fruit (Cucurbita pepo) as source of healthy ingredients (dietary fibres), stabilizers and colourants for preparing healthy and functional ice cream was evaluated. Ice cream was made using buffalo milk, skim milk powder, cane sugar, carboxymethylcellulose (stabilizer), vanilla (flavouring) and different amounts of cooked or roasted pumpkin fruit (10, 20, 30 and 40%). The specific gravity, freezing point, viscosity, weight, titratable acidity and protein stability of ice cream mix, as well as the overrun, melting resistance and organoleptic properties of the ice cream product were determined. Results revealed that the specific gravity, titratable acidity and weight of ice cream mix were increased, while its freezing point and protein stability were decreased as the amount of pumpkin fruit was increased. The apparent viscosity of ice cream mix improved as the amount of pumpkin was increased. The amount of pumpkin fruit added was negatively associated with overrun and positively associated with melting resistance and viscosity of ice cream. Ice cream samples containing 20 and 30% cooked or roasted pumpkin fruit had the highest organoleptic scores, with fibre content of 0.34-0.49 and 0.58-0.61%, respectively. Addition of 30% cooked or roasted pumpkin fruit is recommended for manufacturing functional pumpkin ice cream with high quality..