Production of functional ice cream using pumpkin powder

In this study for manufacturing rich ice cream, pumpkin powder were used in levels of 10, 20 and 30%. So, the pH, acidity, viscosity, β-carotene, color, and sensory evaluation of samples were evaluated. The results of physicochemical tests showed that by increasing of pumpkin powder content, the pH of ice cream decreased. In the acidity test, the lowest acidity was for control sample and was 0.189 %. According to the viscosity results became apparent that enrichment of ice cream with pumpkin powder increased significantly the viscosity of the ice creams. With increasing the amount of pumpkin powder in ice cream formulation to 30 %, the β-carotene content was increased to 1.984 mg/100gr. Significance differences were shown between the overrun of ice cream samples. The highest overrun was for control sample (56.52 %) and lowest was for sample containing 30 % pumpkin powder (32.07 %). According to the sensory evaluation results can be concluded that optimization of ice cream formulation with 20% pumpkin powder is applicable and useful in the production of the functional product with health benefits.