Development of Job’s tears ice cream recipes with carrot juice and pumpkin paste

Abstract

Carrot juice and pumpkin paste were used as ingredients in Job’s tears ice cream. Carrot juice or pumpkin paste added at 50% was equally preferred by 100 consumers compared to the original Job’s tears ice cream. The new types of ice cream were lower in antioxidant capacity and higher in total phenolic content but could still be considered as potential antioxidant products. Purchase intent was significantly increased (p<0.05) if consumers were informed about the nutritional and antioxidant capacity of these products.

Keywords

• Job’s tears
• Job’s tears ice cream
• antioxidant capacity
• purchase intent