Ice cream manufactured using a substantial amount of pumpkin pulp (PP) and carrot pulp (CP) has a high organoleptic acceptability. PP and CP were added to typical control ice cream (TC) up to 20%. Through adding PP and CP, natural flavor, unique color, and health-promoting constituents were presented. The resultant ice cream was subjected to chemical, rheological, nutritional, and organoleptic properties investigation. Results revealed that dry matter especially SNF in both PPand CP-ice creams were increased significantly. Accordingly, ash, fiber, and available carbohydrates contents were significantly increased whereas opposite result was recorded for crude protein as a result of PP and CP substitution. The ice cream containing high PP and CP contents had higher melting resistance and lower overrun %. Health beneficial phytochemicals such as carotenoids, flavonoids (TF), flavonols (TFL), and vit. C were commonly detected in PP and CP-ice creams, reflecting the attributes of PP and CP ingredients. PP and CP-ice cream had the valuable content of TPC, vit. C and antioxidant capacity. However, only ice cream made with 15% of PP and CP was highly accepted than others. Therefore, it is possible to use a substantial amount from PP and CP to produce ice cream up to 15% with retained much of natural color, unique vit. C, TPC, carotenoids, TF, TFL contents as well as valuable antioxidant capacity. Health beneficial compounds and organoleptic attributes of prepared ice cream formulas were encouragingly the commercial possibility of using PP and CP for scaling up further.
From time to time, population’s demands develop and healthy products consumption is increasing. Thus, the food industry develops and marks food with added bioactive components, named “functional foods” that not only deliver basic nutrients, but also provide health benefits [
Ice cream preparation involves important processing steps being blending, pasteurization, homogenization, cooling, aging, flavoring and coloring, whipping, packaging, and hardening. It is made from milk fat and milk solids-not-fat (SNF), sugar, water, and other optional ingredients such as stabilizers, emulsifiers and ~0.3% liquid flavors and colors mix [
Carrot is a highly nutritious vegetable, non-acidic (pH, 6.3 - 6.4), well known for its high carotenoids content mainly β-carotene as a precursor of vitamin A which is growth promoting substance. Phenolics, flavonoids and appreciable amounts of vitamins B1, B2, and B6 in carrot have been stated [
Ripe pumpkin is orange in color, non-acidic (pH, 4.9 - 5.5), has a good shelf-life stability and contains carotenoids, water-soluble vitamins, amino acids and rich in antioxidants, allow it to have an important health-protecting effect [
Therefore, the current study aimed to examine the possibility of producing a new type of ice cream product through incorporating a substantial amount of pumpkin pulp (PP) and carrot pulp (CP) in the absence of any added flavoring agent. To scale up such ice cream commercially, chemical, rheological and nutritional properties, as well as organoleptic properties of prepared ice cream, were carried out.
Milk 3% fat, fresh cream 33% fat, dried milk (28% fat & 68% SNF), were purchased from El Marai Company, Al-Qassim, KSA. Sugar, gelatin and both fresh carrot (Daucus carota) and pumpkin fruits of American pumpkin (Cucurbita moschata L.) were obtained from the local market at Buraydah city, Al-Qassim region, KSA.
Fresh pumpkin and carrot were washed, manually peeled and cut into cubes. Cubes were blanched under live steam for 10 min then vigorously mixed to obtain homogeneous puree using (Santos, VITA-MAX CORP-Light Industrial Food Preparing Machine Model, VM0122E, USA). PP and CP were filled in glass jars then pasteurized at 85˚C - 90˚C for 10 min, cooled in an ice-water bath for 20 minutes and stored at 4˚C for further use in ice cream manufacturing.
The ice cream was processed in the Department of Food Science and Human Nutrition, Faculty of Agriculture and Veterinary Medicine, Qassim University as described by Arbuckle [
Formulas | Milk 3% Fat | Cream 33% Fat | Dried milk (28% Fat & 68% SNF) | Sugar | Gelatin | PP or CP |
---|---|---|---|---|---|---|
TC | 59.84 | 20.30 | 5.36 | 14.00 | 0.50 | 0.00 |
10% PP | 49.15 | 18.49 | 8.66 | 13.20 | 0.50 | 10.00 |
15% PP | 43.76 | 17.39 | 10.55 | 12.80 | 0.50 | 15.00 |
20% PP | 38.38 | 16.19 | 12.53 | 12.40 | 0.50 | 20.00 |
10% CP | 49.00 | 18.40 | 8.70 | 13.40 | 0.50 | 10.00 |
15% CP | 43.43 | 17.39 | 10.58 | 13.10 | 0.50 | 15.00 |
20% CP | 37.87 | 16.23 | 12.60 | 12.80 | 0.50 | 20.00 |
TC: typical control ice cream, PP: pumpkin pulp and CP: carrot pulp.
stirring over a boiling-water bath then added to the whole mix. The obtained mixture was blended using a mixer (Santos, VITA-MAX CORP-Light Industrial Food Preparing Machine Model, VM0122E, USA) at speed 1 for 1 min, pasteurized in a double boiler at 80˚C for 15 min, cooled to 4˚C, PP and CP were added by substituting ~10%, 15%, and 20% by PP and CP. As presented in
Moisture, total solids, SNF, crude protein, fat, ash, crude fiber, available carbohydrates, energy value (kcal 100 g−1 fresh weight) and ascorbic acid content (vit. C) were determined in accordance with standard methods of AOAC [
Three batches of both types of pumpkin ice cream (PP-ice cream) and carrot ice cream (CP-ice cream), as well as typical control ice cream (TC-ice cream) were produced for the overrun and melting resistance assessment [
The Folin-Ciocalteu reagent method was applied to determine the TPC of prepared ice cream samples according to adapted method by Bettaieb et al. [
The TF content of ice cream samples were determined according to method of Mohdaly et al. [
Radical scavenging activity was determined spectrophotometrically using DPPH radicals according to adapted method by Lu et al. [
After one day of frozen storage, organoleptic properties of the different formulas were carried out. Twelve panelists from the staff members of Food Science and Human Nutrition Department, Faculty of Agriculture and Veterinary Medicine, Qassim University were asked to evaluate the prepared PP-ice cream and CP-ice cream. The following parameters such as flavor (40), texture (30), melting (10), color (10), appearance (10) and overall acceptability (100) were judged. Results were statistically analyzed and average of the mean values of aforementioned attributes and their standard error were calculated [
The statistical analysis was carried out using SPSS program (ver. 19), data were analyzed using one-way ANOVA regarding to the experimental design and comparisons were carried out applying Tukey’ LSD at 0.05 significance level according to Steel et al. [
The chemical composition of prepared PP-ice cream and CP-ice cream and their caloric value were illustrated in
The overrun of the PP-ice cream and CP-ice cream formulas was in range 40.29% - 43.43% and 41.88% - 44.10%, respectively (
Component (%) | Ice cream formulas | ||||||
---|---|---|---|---|---|---|---|
TC | 10% PP | 15% PP | 20% PP | 10% CP | 15% CP | 20% CP | |
Moisture | 64.49d ± 0.06 | 62.3c ± 0.17 | 61.26ab ± 0.15 | 60.71ab ± 0.4 | 63.64d ± 0.33 | 62.20bc ± 0.17 | 61.85bc ± 0.09 |
Total solid (TS) | 35.51a ± 0.06 | 37.70b ± 0.17 | 38.74cd ± 0.15 | 39.29cd ± 0.4 | 36.36a ± 0.33 | 37.80bc ± 0.17 | 38.15bc ± 0.09 |
SNF | 25.47a ± 0.16 | 27.67c ± 0.07 | 28.64de ± 0.03 | 29.22e ± 0.32 | 26.36b ± 0.22 | 27.74c ± 0.03 | 28.05cd ± 0.03 |
Crude protein | 4.28d ± 0.02 | 3.92c ± 0.01 | 3.78b ± 0.01 | 3.64a ± 0.01 | 3.91c ± 0.01 | 3.75b ± 0.01 | 3.60a ± 0.01 |
Fat | 10.03a ± 0.22 | 10.03a ± 0.12 | 10.10a ± 0.12 | 10.07a ± 0.09 | 10.00a ± 0.12 | 10.07a ± 0.15 | 10.10a ± 0.12 |
Ash | 0.75a ± 0.03 | 0.86b ± 0.03 | 0.92bcd ± 0.01 | 0.96cd ± 0.01 | 0.89bc ± 0.01 | 0.92bcd ± 0.01 | 0.98d ± 0.01 |
Crude fiber | 0.00a ± 0.00 | 0.02b ± 0.01 | 0.04bc ± 0.01 | 0.05bc ± 0.01 | 0.03b ± 0.00 | 0.05bc ± 0.01 | 0.06bc ± 0.01 |
Available carbohydrates | 20.44a ± 0.21 | 22.71c ± 0.09 | 23.90d ± 0.01 | 24.58e ± 0.31 | 21.54b ± 0.22 | 23.02c ± 0.02 | 23.41cd ± 0.01 |
Energy value (kcal 100 g−1 fw) | 186.58a ± 2.86 | 193.9b ± 1.46 | 198.59c ± 1.16 | 200.37d ± 2.05 | 189.07a ± 1.98 | 194.81b ± 1.48 | 195.97b ± 1.16 |
TC: typical control ice cream, PP: pumpkin pulp and CP: carrot pulp. a,b&c: the means within the same raw have the same superscript letter are no significant differed (P > 0.05).
The differences in the soluble non-starch polysaccharide, protein and/or sugar contents of PP and CP are accountable for the noticed overrun values. For example, there were significant quantities of pectic polysaccharides in pumpkin and carrot [
Results compromised that 15% of both PP and CP substitution give appropriate color and flavor and the increasing more that 20% may affect the overrun. Lack of creaminess and smoothness comes from extremely low overrun which indicates little air has been included, causing an excessively cold sensation in the mouth. In contrary, high overrun as possible make the ice cream frothy even some countries set 100% as the legal overrun limit for ice cream [
The melting temperature of the PP-ice cream and CP-ice cream formulas were recorded in (
The melting resistance of PP-ice cream and CP-ice cream samples was presented in
amount of pumpkin indicates a compact structure with high melting resistance may be due to preventing ambient air to across into ice cream matrix as shown in
Component (%) | Ice cream formulas | ||||||
---|---|---|---|---|---|---|---|
TC | 10% PP | 15% PP | 20% PP | 10% CP | 15% CP | 20% CP | |
Total Phenolic content [mg GAE 100 g−1] | 173.94a ± 4.49 | 231.53cd ± 2.66 | 243.73d ± 1.11 | 288.94f ± 6.04 | 208.37b ± 2.4 | 219.35bc ± 1.00 | 260.05e ± 5.44 |
Carotenoids [mg 100 g−1] | 0.00a ± 0.00 | 1.35b ± 0.1 | 1.91c ± 0.07 | 2.32df ± 0.11 | 1.49b ± 0.1 | 2.10cd ± 0.07 | 2.56e ± 0.12 |
Total flavonoid [mg QE 100 g−1] | 0.00a ± 0.00 | 2.70b ± 0.19 | 3.82c ± 0.13 | 4.65de ± 0.21 | 2.97b ± 0.21 | 4.20cd ± 0.14 | 5.11e ± 0.24 |
Total flavonols [mg QE 100 g−1] | 0.00a ± 0.00 | 1.08b ± 0.08 | 1.53c ± 0.05 | 1.86de ± 0.09 | 1.19b ± 0.09 | 1.68cd ± 0.06 | 2.05e ± 0.09 |
Vitamin C [mg 100g−1 fw] | 0.00a ± 0.00 | 3.56b ± 0.12 | 5.05c ± 0.08 | 6.14d ± 0.14 | 3.93b ± 0.14 | 5.54c ± 0.09 | 6.77d ± 0.14 |
DPPH [μmol TE 100 g−1] | 0.00a ± 0.00 | 43.37b ± 1.49 | 60.53c ± 2.38 | 90.71d ± 2.75 | 41.2b ± 1.42 | 57.51c ± 2.26 | 86.17d ± 2.61 |
TC: typical control ice cream, PP: pumpkin pulp and CP: carrot pulp. a,b&c: the means within the same raw have the same superscript letter are no significant differed (P > 0.05).
Organoleptic parameters | Ice cream formulas | ||||||
---|---|---|---|---|---|---|---|
TC | 10% PP | 15% PP | 20% PP | 10% CP | 15% CP | 20% CP | |
Appearance | 9.00a ± 0.28 | 9.00a ± 0.33 | 9.25a ± 0.22 | 8.92a ± 0.56 | 8.50a ± 0.36 | 8.58a ± 0.19 | 8.00a ± 0.39 |
Color | 7.17a ± 0.41 | 8.00a ± 0.60 | 9.17cd ± 0.37 | 9.42d ± 0.34 | 8.42a ± 0.36 | 8.50ab ± 0.38 | 8.67bc ± 0.28 |
Flavor | 32.17a ± 1.23 | 37.17bc ± 0.89 | 38.67bc ± 0.89 | 35.25ab ± 0.77 | 34.83ab ± 1.65 | 35.17b ± 1.32 | 35.92b ± 1.48 |
Texture | 26.08a ± 1.08 | 28.00b ± 0.49 | 28.50b ± 0.60 | 27.58ab ± 0.83 | 27.00a ± 1.51 | 27.00a ± 1.02 | 28.50b ± 0.48 |
Melting | 8.25a ± 0.60 | 8.92a ± 0.31 | 9.25b ± 0.29 | 9.42b ± 0.30 | 8.50a ± 0.40 | 8.92a ± 0.56 | 9.17ab ± 0.17 |
Overall acceptability | 80.15a ± 1.69 | 85.92b ± 1.22 | 97.08d ± 1.13 | 92.50c ± 3.51 | 82.50ab ± 1.69 | 93.08c ± 1.43 | 87.50bc ± 3.51 |
TC: typical control ice cream, PP: pumpkin pulp and CP: carrot pulp. a,b&c: the means within the same raw have the same superscript letter are no significant differed (P > 0.05).
ice cream fortified with fruits and vegetables were confirmed [
The PP-ice cream and CP-ice cream were characterized by increasing concentration of dry matter especially SNF, significantly. Accordingly, ash, fiber and available carbohydrates contents were significantly increased whereas opposite finding was recorded for crude protein because of PP and CP substitution. The ice cream containing high PP and CP contents had higher melting resistance and lower overrun %. Health beneficial phytochemicals such as carotenoids, flavonoids, flavonols and vit. C were commonly detected in PP and CP-ice creams, reflecting the attributes of the PP and CP ingredients. PP and CP-ice cream had the highest level of TPC, vit. C and antioxidant capacity. Only, the ice cream made with 15% of PP and CP was highly accepted. Therefore, it is possible to use a substantial amount from PP and CP to produce ice cream up to 15% with retained much of the natural colors as well as the unique vit. C, TPC, carotenoids, TF and TFL as well as valuable antioxidant capacity.
The authors declare no conflicts of interest regarding the publication of this paper.
Hassan, M.F.Y. and Barakat, H. (2018) Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Properties of Ice Cream. Food and Nutrition Sciences, 9, 969-982. https://doi.org/10.4236/fns.2018.98071