Investigation of the effects of different stabilizers in pumpkin ice cream

Keywords: Ice cream, carrageenan, locust bean gum, pectin, texture The aim of this study is to contribute to the investigation of the machinability of pumpkin to ice cream, which is rich in high fiber and carotenoids content, and with health benefits. It is also to reveal the contribution of the stabilizers of different varieties and proportions added to the ice cream formulation to the pumpkin ice cream structure. For this purpose, the pumpkins were cut into cubes and boiled in water for 1 hour (pumpkin: water 1: 1/2 w/v) and the mixture was made into a mash by mixing. The mashed pumpkin was dried with lyophilization (freeze-drying) (at 0,045 mbar at -45 °C). The dried products were then pulverized to obtain pumpkin powder. As stabilizers, combinations of carrageenan, locust bean gum, pectin and these three stabilizers in different ratios (0,0-0,1-0,2%) were used. The effect of stabilizers used in different varieties and proportions on the physical, chemical and sensory properties of ice-cream was investigated. In the research, the effect of the stabilizer type and the contribution ratio on pH, titration acidity, dry matter, viscosity, volume increase, hardness, first drip and total melting times, color values (L, a and b) and sensory properties of ice cream were significant (P<0,05). According to the sensory analysis, the most popular ice cream sample was 0,1% carrageenan, 0,2% locust bean gum and 0,2% pectin. In addition, it was determined that pumpkin, which is a high nutritional value, can be used in ice cream and has no sensory negative effects.