Effect of pumpkin on quality, nutritional and organoleptic properties of ice cream

The physical attributes, antioxidant properties and sensory quality were evaluated of developed pumpkin ice cream products. Milk-based ice cream containing 25% pumpkin had the highest sensory score compared to bases using coconut milk or soy milk and so was selected for further study. In addition, various added increments of pumpkin mash (0-40%) were expected to increase the health benefits derived from the milk-based ice cream products. The pumpkin ice cream products had approximately 1,108-2,866 µmole Trolox equivalent/100 g oxygen radical absorbance capacity, 604-1,207 µg/ 100 g β-carotene and 1.4-2.4 g/ 100 g dietary fiber, along with less fat (8.0-10.5 g/ 100 g) and protein (1.5-2.2 g/ 100 g), though they were higher in total solids (27-30 g/ 100 g). Increasing the amount of pumpkin mash resulted in a significant (p < 0.05) reduction in overrun (62-84%) and pH (6.8-7.0), increased the viscosity (2.04 x 10⁴-3.03 x 10⁴ mPa.s) and delayed the melting rate. The overall liking score for all pumpkin ice cream products was moderate (7.2-7.4), which was slightly higher than for the control sample (7.1). This preference was most likely due to the sweet flavor, odor, smooth texture and the vivid yellow color of the pumpkin ice cream products, which positively influenced consumer liking. The products were safe for consumption since they were free of any pathogenic or microbial contamination. Consequently, pumpkin could be used successfully to produce a healthier ice cream with a distinctive pumpkin color, aroma and flavor.