Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Properties of Ice Cream

作     者：Mohamed F. Y. Hassan Hassan Barakat 

作者机构：Department of Dairy Science Faculty of Agriculture Sohag University Sohag Egypt Department of Food Technology Faculty of Agriculture Benha University Benha Egypt Department of Food Science and Human Nutrition College of Agriculture and Veterinary Medicine Qassim University Buraidah Kingdom of Saudi Arabia 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2018年第9卷第8期

页      面：969-982页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：Ice Cream Pumpkin Carrot Chemical Physical and Nutritional Properties 

摘      要：Ice cream manufactured using a substantial amount of pumpkin pulp (PP) and carrot pulp (CP) has a high organoleptic acceptability. PP and CP were added to typical control ice cream (TC) up to 20%. Through adding PP and CP, natural flavor, unique color, and health-promoting constituents were presented. The resultant ice cream was subjected to chemical, rheological, nutritional, and organoleptic properties investigation. Results revealed that dry matter especially SNF in both PPand CP-ice creams were increased significantly. Accordingly, ash, fiber, and available carbohydrates contents were significantly increased whereas opposite result was recorded for crude protein as a result of PP and CP substitution. The ice cream containing high PP and CP contents had higher melting resistance and lower overrun %. Health beneficial phytochemicals such as carotenoids, flavonoids (TF), flavonols (TFL), and vit. C were commonly detected in PP and CP-ice creams, reflecting the attributes of PP and CP ingredients. PP and CP-ice cream had the valuable content of TPC, vit. C and antioxidant capacity. However, only ice cream made with 15% of PP and CP was highly accepted than others. Therefore, it is possible to use a substantial amount from PP and CP to produce ice cream up to 15% with retained much of natural color, unique vit. C, TPC, carotenoids, TF, TFL contents as well as valuable antioxidant capacity. Health beneficial compounds and organoleptic attributes of prepared ice cream formulas were encouragingly the commercial possibility of using PP and CP for scaling up further.