Development of nutritious ice-creams from soymilk and pumpkin seed milk and evaluation of their acceptability

Abstract

Soybean is rich source of protein and energy instead of these nutritional qualities it is not consumed by a large number of populations. Similarly pumpkin seeds are rich source of protein as well as minerals mainly iron yet they are discarded generally by the population. Pineapple is a rich source of ascorbic acid. The objective of the present study was to prepare nutritionally dense ice-cream by the incorporation of soy milk, pumpkin seeds milk and pineapple pulp and evaluation of their acceptability and nourishing potential. Different types of ice-creams were prepared by soymilk, pumpkin seeds milk as whole and their blends with or without addition of pineapple pulp. At 9 point hedonic scale ice-creams were evaluated in which most of the ice-creams were liked moderately to very much and two ice-creams which were most acceptable i.e. whole pumpkin seed milk ice-cream and blended milk ice-cream with pineapple pulp were liked very much to extremely. The nutritional analysis of two most acceptable ice-creams indicated that protein and fat value was found to be excellent and calcium, Iron as well as vitamin C content were also found in good amount in comparison to standard cow's milk ice-cream. Thus these ice-creams would be highly nutritious and acceptable by the population.