Development of technology for the manufacture of pumpkin ice cream

Abstract

The ice cream is considered as vehicle for incorporating health promoting ingredients to mitigate the various types of deficiency diseases. The objective of this study was to develop the carotene rich ice cream fortified with pumpkin (Cucurbita maxima) powder and to analyze its quality characteristics. The standard methodology of ice cream making was followed and pumpkin powder incorporated at the levels of 1.0, 1.5 & 2.0 % (w/v) during homogenization. The physico-chemical properties of ice cream were significantly affected over the control. With increase in incorporation level of pumpkin powder from 0.0 to 2.0 % (w/v) in the ice cream, the hardness, melting resistance and viscosity of the ice cream mix increased but on the other hand, the overrun had decreased considerably. According to the sensory evaluation, the ice cream prepared with 1.5 % (w/v) pumpkin powder was recorded with higher values of acceptance for flavour, colour, texture, taste, body and overall acceptability. Carotene, crude fibre and mineral content of ice cream were found to be increased significantly in optimized ice cream sample.