Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Development of Nutritious Ice-Creams from Soymilk and Pumpkin Seed Milk and Evaluation of their Acceptability


Affiliations
1 Department of Food and Nutrition, Ethelind School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, ALLAHABAD (U.P.), India
     

   Subscribe/Renew Journal


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.

Keywords

Ascorbic Acid, Nourshing Potential, Hedonic Scale.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Bhatia, I.S., Gupta, B.K., Yaspal. and Sikhija, P.S. (1977). Lipid composition of some cucurbit seeds plant Biochem. J. Food Sci., 4 : 47.

  • Chang, Chun.YEN and Martha, B.S. (1990). Effect of total soymilk solids on acid production by selected lactobacilli. J. Food Sci., 55(60):1643-1645.

  • Chauhan, O.P. and Chauhan, G.S. (2007). Antinutrients in soyabean at different stages of soy milk production. J. Food Sci., 44(4):378-380.

  • Dogra, J., Dhaliwal, Y.S. and Kalia, M. (2001). Effect of soaking, germination, heating and roasting on the chemical composition and nutritional quality of soyabean and its utilization in various Indian leavened products. J. Food Sci.Technol., 38(5):453-457.

  • Feneslav, S. and Schrezemeir, J. (2000). Oxidation and antioxidation in atherosclerosis. Internat. Dairy. Fed. Bull., 353 : 37-39.

  • Gupta, S.P. (2005). Statistical methods, Sultan, Chand and Sons, New Delhi, 180.

  • Khillari, S.A., Zanjad, P.N., Rathod, K.S. and Raziuddin M. (2007). Quality of ice cream made with incorporation of whey protein concentrate. J. Food Sci. & Technol., 44 (4): 391-393.

  • Indian Standard (1971). Guide for sensory evaluation of foods. (IS: 6273 Part I and Part II – 1971), Indian Standard Institution, Manak Bhawan, New Delhi (INDAI).

  • Rashmi, H.B., Gowda, D. and Mukanda, G.K. (2005). Studies on osmo-air dehydration of pineapple fruits. J. Food Technol., 42(1):64-66.

  • www.caloric-counter,net/nutrition-calories-in-icecream-inicecream. htm, July 2010.).

  • www.whffood.com, August 2010


Abstract Views: 297

PDF Views: 0




  • Development of Nutritious Ice-Creams from Soymilk and Pumpkin Seed Milk and Evaluation of their Acceptability

Abstract Views: 297  |  PDF Views: 0

Authors

Jyoti Kumari
Department of Food and Nutrition, Ethelind School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, ALLAHABAD (U.P.), India
Ritu Prakash Dubey
Department of Food and Nutrition, Ethelind School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, ALLAHABAD (U.P.), India

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.

Keywords


Ascorbic Acid, Nourshing Potential, Hedonic Scale.

References