Microstructure, Texture, and Some Other Properties of Ice Creams Produced with Different Processed and Different Varieties of Pumpkins

Abstract

Pumpkin is a rich source of antioxidants, phenolic compounds, dietary fiber, and minerals. It is also harvested in large quantities around the world. Therefore, the present investigation was undertaken to enhance the nutritional and functional properties of ice creams by fortification of two different varieties of pumpkins – Cucurbita moschata and Cucurbita maxima. Different processes - freeze-drying, boiling, and baking - were applied to pumpkins to compare and determine the optimal processing steps. In doing so, two different concentrations were operated for each application. The health-promoting effects of pumpkins were evaluated, and their effects on the functional and sensory properties of ice creams were determined. Raw pumpkins have 24.5-31.1 % total dietary fiber (TDF), 26.2-9.0 % antioxidant content in terms of DPPH scavenging activity, and 237.5-123.9 (mg GAE / 100 g DM) total phenolic content. While TDF did not change with heat treatment, antioxidant and phenolic contents decreased slightly. Mineral substance contents were also generally not affected by the heat treatment (P > 0.05). As a result, all types of applications were approved for their similarity to the control sample of microstructural, textural, sensorial, and other characteristics.

Keywords

• ice cream
• pumpkin
• Cucurbita moschata
• dietary fiber
• phenolic compound
• antioxidant

References

1. 1. Soukoulis C, Fisk ID, Bohn T. Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability: Functional ice cream…. Comprehensive Reviews in Food Science and Food Safety. 2014 Jul;13(4):627–55.
2. 2. Hasler CM. Functional Foods: Benefits, Concerns and Challenges—A Position Paper from the American Council on Science and Health. The Journal of Nutrition. 2002 Dec 1;132(12):3772–81.
3. 3. Çam M, Erdoğan F, Aslan D, Dinç M. Enrichment of Functional Properties of Ice Cream with Pomegranate By-products: Enrichment of ice cream…. Journal of Food Science. 2013 Oct;78(10):C1543–50.
4. 4. Sagdic O, Ozturk I, Cankurt H, Tornuk F. Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production. Food Bioprocess Technol. 2012 Nov;5(8):2964–71.
5. 5. Karaman S, Toker ÖS, Yüksel F, Çam M, Kayacier A, Dogan M. Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration. Journal of Dairy Science. 2014 Jan;97(1):97–110.
6. 6. Soukoulis C, Lebesi D, Tzia C. Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena. Food Chemistry. 2009 Jul;115(2):665–71.
7. 7. Soukoulis C, Tzia C. Response surface mapping of the sensory characteristics and acceptability of chocolate ice cream containing alternate sweetening agents. Journal of Sensory Studies. 2010 Feb;25(1):50–75.
8. 8. Erkaya T, Dağdemir E, Şengül M. Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream. Food Research International. 2012 Jan;45(1):331–5.

9. 9. Dagdemir E. Effect of vegetable marrow (Cucurbita pepo L.) on ice cream quality and nutritive value. Asian Journal of Chemistry. 2011;23(10):4684–8.
10. 10. Food and Drug Administration [Internet]. Food and Drug Administration. 2020 [cited 2022 Apr 11].
11. 11. de Escalada Pla MF, Ponce NM, Stortz CA, Gerschenson LN, Rojas AM. Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret). LWT - Food Science and Technology. 2007 Sep;40(7):1176–85.
12. 12. Nagar A, Sureja AK, Kumar S, Munshi A, Gopalakrishnan S, Bhardwaj R. Genetic Variability and Principal Component Analysis for Yield and its Attributing Traits in Pumpkin (Cucurbita moschata Duchesne Ex Poir.). Soc Plant Res. 2017;133:81.
13. 13. Tamilselvi A. Line x Tester analysis for yield and its component traits in pumpkin (Cucurbita moschata Duch.Ex Poir). El J Plant Breeed. 2015;6(4):1004–10.
14. 14. Rana M, Rasu M, Islam A, Hossain M. Diallel Analysis of Quality and Yield Contributing Traits of Pumpkin (Cucurbita moschata Duch. ex Poir.). Agricult. 2016;14(1):15–32.
15. 15. Kulaitienė J, Jarienė E, Danilčenko H, Černiauskienė J, Wawrzyniak A, Hamulka J, et al. Chemical composition of pumpkin (Cucurbita maxima D.) flesh flours used for food. Journal of Food, Agriculture & Environment. 2014;12(3 & 4):61–4.
16. 16. Peksa A, Kita A, Jariene E, Danilcenko H, Gryszkin A, Figiel A, et al. Amino Acid Improving and Physical Qualities of Extruded Corn Snacks Using Flours Made from Jerusalem Artichoke ( Helianthus tuberosus ), Amaranth ( Amaranthus cruentus L.) and Pumpkin ( Cucurbita maxima L.): Amino acid improving and physical qualities of extruded corn snacks. Journal of Food Quality. 2016 Dec;39(6):580–9.
17. 17. Yin L, Wang C. Morphological, thermal and physicochemical properties of starches from squash (Cucurbita maxima) and pumpkin (Cucurbita moschata). Journal of Horticulture. 2016;3(04):187.
18. 18. Que F, Mao L, Fang X, Wu T. Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours. Int J Food Sci Tech. 2008 Jul;43(7):1195–201.
19. 19. Guiné RPF, Pinho S, Barroca MJ. Study of the convective drying of pumpkin (Cucurbita maxima). Food and Bioproducts Processing. 2011 Oct;89(4):422–8.
20. 20. Mendelova A, Mendel L, Fikselová M, Mareček J, Vollmannová A. Winter squash (Cucurbita moschata Duch) fruit as a source of biologically active components after its thermal treatment. Potravinárstvo: Slovak Journal of Food Sciences. 2017;11(1):489–95.
21. 21. ICS 67.100.10) Süt ve İşlem Görmüş Süt Ürünleri Standardı - İnek Sütü, Çiğ. Ankara, Turkey: Türk Standartları Enstitüsü; 2002. Report No.: TS 1018.
22. 22. American Association of Cereal Chemists. Approved Methods Committee. Approved methods of the American association of cereal chemists. Vol. 1. Amer Assn of Cereal Chemists; 2000. ISBN: 1-891127-12-8.
23. 23. Wojdylo A, Oszmianski J, Czemerys R. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemistry. 2007;105(3):940–9.
24. 24. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology. 1995;28(1):25–30.
25. 25. Singleton VL, Rossi JA. Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticulture. 1965;16(3):144–58.
26. 26. Ayar A, Sert D, Akın N. The trace metal levels in milk and dairy products consumed in middle Anatolia—Turkey. Environ Monit Assess. 2009 May;152(1–4):1–12.
27. 27. AOAC. Official methods of analysis of AOAC International. Gaithersburg, MD, USA: AOAC; 2000.
28. 28. Marshall RT, Goff HD, Hartel RW, SpringerLink (Online service). Ice Cream. 2003. ISBN: 978-0-306-47700-3.
29. 29. Hatipoğlu A, Türkoğlu H. A research on the quality features of ice cream produced using some fat substitutes. Journal of Food Science and Engineering. 2020;10:1–10.
30. 30. Fedakar F, Turgay Ö. Maraş Dondurmasının Bazı Özelliklerinin İncelenmesi. Gıda ve Yem Bilimi Teknolojisi Dergisi. 2020 Feb 7;(23):19–24.
31. 31. Türk Gıda Kodeksi Dondurma Tebliği. Tarım ve Köy İşleri Bakanlığı; 2005 Jan. Report No.: 2004/45.
32. 32. Dini I, Tenore GC, Dini A. Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp. LWT - Food Science and Technology. 2013 Sep;53(1):382–5.
33. 33. Azizah A, Wee K, Azizah O, Azizah M. Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschato). International Food Research Journal. 2009;16(1):45–51.
34. 34. Jacobo-Valenzuela N, Zazueta-Morales J de J, Gallegos-Infante JA, Aguilar-Gutierrez F, Camacho-Hernandez IL, Rocha-Guzman NE, et al. Chemical and Physicochemical Characterization of Winter Squash (Cucurbita moschata D.). Not Bot Hort Agrobot Cluj. 2011 May 30;39(1):34.
35. 35. Dirim SN, Çalıskan G. Determination of the effect of freeze drying process on the production of pumpkin (Cucurbita moschata) puree powder and the powder properties. J Food. 2012;37:203–10.
36. 36. Hussain A, Kausar T, Din A, Murtaza MA, Jamil MA, Noreen S, et al. Determination of total phenolic, flavonoid, carotenoid, and mineral contents in peel, flesh, and seeds of pumpkin ( Cucurbita maxima ). J Food Process Preserv [Internet]. 2021 Jun [cited 2022 Apr 11];45(6).
37. 37. Kulczyński B, Sidor A, Gramza-Michałowska A. Antioxidant potential of phytochemicals in pumpkin varieties belonging to Cucurbita moschata and Cucurbita pepo species. CyTA - Journal of Food. 2020 Jan 1;18(1):472–84.
38. 38. Saura-Calixto F. Dietary Fiber as a Carrier of Dietary Antioxidants: An Essential Physiological Function. J Agric Food Chem. 2011 Jan 12;59(1):43–9.
39. 39. Borderías AJ, Sánchez-Alonso I, Pérez-Mateos M. New applications of fibres in foods: Addition to fishery products. Trends in Food Science & Technology. 2005 Oct;16(10):458–65.
40. 40. Kim MY, Kim EJ, Kim Y-N, Choi C, Lee B-H. Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts. Nutr Res Pract. 2012 Feb;6(1):21–7.
41. 41. Cornelison GL, Mihic SJ. Contaminating levels of zinc found in commonly-used labware and buffers affect glycine receptor currents. Brain Research Bulletin. 2014 Jan;100:1–5.
42. 42. Leterme P, Buldgen A, Estrada F, Londoño AM. Mineral content of tropical fruits and unconventional foods of the Andes and the rain forest of Colombia. Food Chemistry. 2006 Apr;95(4):644–52.
43. 43. Kim B-C, Hwang J-Y, Wu H-J, Lee S-M, Cho H-Y, Yoo Y-M, et al. Quality changes of vegetables by different cooking methods. Culinary science and hospitality research. 2012;18(1):40–53.
44. 44. Yangılar F. Production and evaluation of mineral and nutrient contents, chemical composition, and sensory properties of ice creams fortified with laboratory-prepared peach fibre. Food & Nutrition Research. 2016 Jan;60(1):31882.
45. 45. Guiné RPF, Barroca MJ. Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper). Food and Bioproducts Processing. 2012 Jan;90(1):58–63.
46. 46. Kulkarni AS, Joshi DC, Tagalpallewar G, Gawai KM. Development of technology for the manufacture of pumpkin ice cream. Indian J Dairy Sci. 2017;70(6):701–6.
47. 47. Karaman S, Toker ÖS, Yüksel F, Çam M, Kayacier A, Dogan M. Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration. Journal of Dairy Science. 2014 Jan;97(1):97–110.
48. 48. Chen W, Duizer L, Corredig M, Goff HD. Addition of Soluble Soybean Polysaccharides to Dairy Products as a Source of Dietary Fiber. Journal of Food Science. 2010 Aug;75(6):C478–84.
49. 49. Granger C, Langendorff V, Renouf N, Barey P, Cansell M. Short Communication: Impact of Formulation on Ice Cream Microstructures: an Oscillation Thermo-Rheometry Study. Journal of Dairy Science. 2004 Apr;87(4):810–2. .