Development of pumpkin ice cream

Abstract

This study was conducted to determine the effect on chemical, physical and sensory characteristics of ice cream after incorporation of pumpkin puree and pumpkin juice. There are 7 formulations of ice cream that was prepared in which one formulation as a control sample where there is no pumpkin was added in this ice cream, 3 formulations are ice cream from pumpkin puree and 3 formulations are from pumpkin juice. The result in this study shows that, pumpkin ice cream is a good and health product because of high in mineral and protein content. The content of carbohydrate also is low and it is suitable especially for diabetic patient to consume it in a right amount. ln this study also, it was found that total soluble solid influence the sweetness of pumpkin ice cream whereas total of fat in this ice cream is related to the creaminess and fluffiness of pumpkin ice cream. There are 40 panelist were involved in the sensory evaluation. Sensory evaluation of ice cream shows significant different (p<0.05) in most sensory attributes of pumpkin ice cream from paste and juice. From this study, incorporation of I OOg pumpkin paste in pumpkin ice cream is the most acceptable by the panels. There were also observed that, pumpkin ice cream from paste 100 improving color, appearance, sweetness, creaminess, fluffiness, flavor and overall acceptance for ice cream. Result shows that, pumpkin ice cream from paste I 00 defined as the most optimum formulation based on high percentage of mineral content, fat, protein and also low percentage of carbohydrate also rated between acceptable in color, appearance, sweetness, creaminess fluffiness, flavor and overall acceptance by consumer panelist.