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. Click www.researchjournal.co.in/online/subdetail.html to purchase.

Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential Health Benefits

“…The antioxidant capacity of ice cream is influenced by the presence and concentration of ingredients known for their antioxidant properties. Milk-based ice creams derive benefits from the inherent nutrients in milk, such as vitamins and proteins, while plant-based options often utilize fruits, nuts, and seeds that are rich in natural antioxidants, including vitamins and phenolics [31,[45][46][47][48]. Our study specifically focused on milk-based ice cream and investigated how incorporating fermented white bean homogenate with probiotic bacteria could enhance its antioxidant capacity compared to regular ice cream.…”

Nutritional and Sensory Evaluation of Novel Ice Cream Products Formulated From Kunu-Zaki Fortified with Fruit Pulp

“…Furthermore, ice creams have been recommended for patients at risk of malnutrition to enable them to consume extra energy and fluids, however, the nutritional quality of commonly available ice creams is largely compromised owing to overdependence on dairy products as starting ingredients. Consequently, attempts to obtain and utilize cheaper substitutes with no chemical additives and comparative or even higher nutritional quality, particularly, in terms of improved protein, vitamin, and mineral contents have been canvassed [3]. Thus the replacement of dairy base with cheaper options and the practice of value addition with other fruits can serve a dual purpose of addressing malnutrition currently plaguing the sub-Saharan population as well as contributing to control of post-harvest losses of such plant harvests [4].…”