Using of Pumpkin (Cucurbita moschata) in Making Healthy Functional Ice Milk

Abstract

Reduced fat and fat free pumpkin ice milk were prepared by replacing fat at ratios of zero, 20, 40, 60, 80 and 100% with pumpkin puree. Ice milk (52-60% overrun) was produced using conventional techniques. The effect of pumpkin puree replacements on the specific gravity, weight per gallon, freezing point, apparent viscosity and some rheological parameters (at different aging time) were evaluated. Also, the sensory evaluation of pumpkin ice milk of different formulas was assessed. Increasing the proportion of pumpkin replacement increased the specific gravity and weight per gallon of the mixes comparing with control. Freezing point gradually decreased as the amount of Cucurbita moschata increased. Mixes apparent viscosity increased by increasing pumpkin ratios and with increasing aging time. Rheological parameters; plastic viscosity and consistency index had the same trend. Products made with replacement of fat at 80% and 100% pumpkin melted more slowly and were judged to have slight creamy flavour and formed a gel matrix compared with other treatments while the overrun decreased in a parallel to the replacing ratio of fat with pumpkin up to 60 % then increased. Calculated fibre content (g /100g) percentage increased as the amount of pumpkin increased. Sensory evaluation revealed that ice milk containing pumpkin (Cucurbita moschata) at levels 80% and 100% were given the highest scores compared to the other treatments as it acquired acceptable flavour, creamy texture. This study recommended that replacing fat content with pumpkin up to 80% and 100% gave ice milk of good quality accompany with retaining fat -like mouthfeel , and healthy product.Keywords: low calorie ice milk, pumpkin ice milk, functional ice milk, Cucurbita moschata * T2, T3, T4, T5 and T6 different mixes containing 1, 2, 3, 4 and 5% pumpkin puree respectively. a, & b: means with the same letter among the treatments and are not significantly different (p<0.05).