Ice cream manufactured using a substantial amount of pumpkin pulp (PP)
and carrot pulp (CP) has a high organoleptic acceptability. PP and CP were
added to typical control ice cream (TC) up to 20%. Through adding PP and
CP, natural flavor, unique color, and health-promoting constituents were
presented. The resultant ice cream was subjected to chemical, rheological,
nutritional, and organoleptic properties investigation. Results revealed that
dry matter especially SNF in both PPand CP-ice creams were increased significantly.
Accordingly, ash, fiber, and available carbohydrates contents were
significantly increased whereas opposite result was recorded for crude protein
as a result of PP and CP substitution. The ice cream containing high PP and
CP contents had higher melting resistance and lower overrun %. Health
beneficial phytochemicals such as carotenoids, flavonoids (TF), flavonols
(TFL), and vit. C were commonly detected in PP and CP-ice creams, reflecting
the attributes of PP and CP ingredients. PP and CP-ice cream had the
valuable content of TPC, vit. C and antioxidant capacity. However, only ice
cream made with 15% of PP and CP was highly accepted than others. Therefore,
it is possible to use a substantial amount from PP and CP to produce ice
cream up to 15% with retained much of natural color, unique vit. C, TPC,
carotenoids, TF, TFL contents as well as valuable antioxidant capacity. Health
beneficial compounds and organoleptic attributes of prepared ice cream formulas
were encouragingly the commercial possibility of using PP and CP for
scaling up further.