Microstructure, Texture, and Some Other Properties of Ice Creams Produced with Different Processed and Different Varieties of Pumpkins

Abstract

Pumpkin is a rich source of antioxidants, phenolic compounds, dietary fiber, and minerals. It is also harvested in large quantities around the world. Therefore, the present investigation was undertaken to enhance the nutritional and functional properties of ice creams by fortification of two different varieties of pumpkins – Cucurbita moschata and Cucurbita maxima. Different processes - freeze-drying, boiling, and baking - were applied to pumpkins to compare and determine the optimal processing steps. In doing so, two different concentrations were operated for each application. The health-promoting effects of pumpkins were evaluated, and their effects on the functional and sensory properties of ice creams were determined. Raw pumpkins have 24.5-31.1 % total dietary fiber (TDF), 26.2-9.0 % antioxidant content in terms of DPPH scavenging activity, and 237.5-123.9 (mg GAE / 100 g DM) total phenolic content. While TDF did not change with heat treatment, antioxidant and phenolic contents decreased slightly. Mineral substance contents were also generally not affected by the heat treatment (P > 0.05). As a result, all types of applications were approved for their similarity to the control sample of microstructural, textural, sensorial, and other characteristics.

Keywords

• ice cream
• pumpkin
• cucurbita moschata
• dietary fiber
• phenolic compound
• antioxidant