DEVELOPMENT OF PROTEIN AND FIBER-RICHED ICECREAM BY UTILIZING PUMPKIN SEEDS

Abstract

This study aimed to evaluate the nutritional and sensory properties of pumpkin seeds in ice cream. Pumpkin seeds (Cucurbita maxima) are commonly seen as a waste product; yet, they are high in essential nutrients such as healthy fats, protein, fiber, magnesium, iron, zinc, phosphorus, and copper. By incorporating these seeds into our ice cream, we not only reduce waste but also give it a delightful or slightly nutty flavor. At four different concentrations (0%, 5%, 10%, and 15%), we added pumpkin seed powder to the ice cream mixture. This addition considerably increased the fiber and protein content of the frozen dessert. The concentrations were chosen to span a range that would allow for a comprehensive analysis of the impact on both nutritional content and sensory characteristics. The ice cream with 10% pumpkin seed powder had the best sensory qualities, with the texture and flavor perfectly balanced, according to the results of sensory tests. This concentration not only improved the nutritional profile by adding more fiber and protein, but it also demonstrated the potential to keep the desired sensory attributes of standard ice cream. The incorporation of pumpkin seed powder, especially with elevated fiber and protein concentrations, supports digestive health, promotes a sense of fullness, and contributes to overall wellness. The nutritional composition per 100g of ice cream revealed an energy content of 233kcal, 13g of fat, 10.93g of protein, 17.96g of carbohydrates, 1.275g of fiber, and 1.76g of free fatty acids (FFA).Hence, this development reflects a broader trend in the food industry, in which the combination of taste and nutrition caters to health-conscious customers looking for mindful indulgences without sacrificing flavor or dietary goals.