Using of Pumpkin (Cucurbita moschata) in Making Healthy Functional Ice Milk
El-Kholy, A., Abbas, F. (2015). Using of Pumpkin (Cucurbita moschata) in Making Healthy Functional Ice Milk. EKB Journal Management System, 2(1), 1-6. doi: 10.21608/ijds.2015.8074
Amira El-Kholy; F. Abbas. "Using of Pumpkin (Cucurbita moschata) in Making Healthy Functional Ice Milk". EKB Journal Management System, 2, 1, 2015, 1-6. doi: 10.21608/ijds.2015.8074
El-Kholy, A., Abbas, F. (2015). 'Using of Pumpkin (Cucurbita moschata) in Making Healthy Functional Ice Milk', EKB Journal Management System, 2(1), pp. 1-6. doi: 10.21608/ijds.2015.8074
El-Kholy, A., Abbas, F. Using of Pumpkin (Cucurbita moschata) in Making Healthy Functional Ice Milk. EKB Journal Management System, 2015; 2(1): 1-6. doi: 10.21608/ijds.2015.8074

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

Ismailia Journal of Dairy Science & Technology
Article 1, Volume 2, Issue 1, June 2015, Page 1-6  XML PDF (749.79 K)
Document Type: Original Article
DOI: 10.21608/ijds.2015.8074
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Authors
Amira El-Kholy; F. Abbas
Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
Abstract
educed 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
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