Development of Nutritious Ice Creams from Soy Milk and Pumpkin Seeds Milk and Evaluation of their Acceptability and Nourishing Potential

Abstract

Soybean and pumpkin seeds are rich sources of protein as well as minerals mainly of iron, and inspite of their nutritional qualities, they are not consumed by a large number of people. Pineapple is a rich source of ascorbic acid. The objective of the present study was to prepare nutritionally enhanced ice creams by the incorporation of soy milk, pumpkin seeds milk and pineapple pulp and evaluation of their acceptability and nourishing potential. Totally six different types of ice creams were prepared from soymilk, pumpkin seed's milk as whole and their blends with or without addition of pineapple pulp. With the 9-point hedonic scale products were evaluated for their appearance, flavour, mouth feel and over all acceptability in which most of the ice creams were liked moderately to very much and two ice creams were most acceptable, that is, whole pumpkin seed milk with pineapple pulp and soya milk and pumpkin seed milk (50% + 50%) blended milk ice cream with pineapple pulp. The nutritional analysis of two most acceptable ice creams indicated that protein and fat value was found to be excellent and calcium, iron, vitamin C content were also found in good amount in comparison to standard cow's milk ice cream.