Abstract
The effects of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream were investigated. The addition of pumpkin puree increased total phenolic content, dietary fibre, and antioxidant activity. Appropriate models described shear thinning and thixotropic behaviours of all mixes. By either adding pumpkin puree or by increasing guar gum concentration, all rheological properties increased except the flow behaviour index. Adding pumpkin puree reduced the freezing point temperature, ice content, frozen water and glass transition temperature but it increased unfreezable water. Increasing guar gum concentration did not alter colour and firmness, whereas the pumpkin puree increased colour, intensity of fruit flavours and firmness.
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