Impact of watermelon seed flour on the physico‐chemical and sensory characteristics of ice cream
2017
Qayyum, Aqsa | Huma, Nuzhat | Sameen, Aysha | Siddiq, Asma | Munir, Masooma
The present work was carried out to study the impact of watermelon seed flour on the physico‐chemical, and sensory properties of ice cream. Four formulations (T₀, T₁, T₂, and T₃) were developed by substituting milk fat and solid‐not‐fat with watermelon seed flour at level of 0, 5, 10, and 15%, respectively. Results indicated that with the increase in watermelon seed flour proportion fat, protein, total solids, solid‐not‐fat and ash contents increased significantly while moisture, viscosity, meltdown and over run decreased significantly. Acidity and pH values decreased from 0.149% to 0.141% and 7.05% ± 0.02% to 6.65% ± 0.03%, respectively. Only a non‐significant effect of watermelon seed addition was detected on the firmness of ice cream (3.54 ± 0.15 to 3.45 ± 0.01). During 60 days of storage, pH and melting resistance decreased while acidity increased. On the other hand, non‐significant effect was seen on overrun of ice cream. Ice cream with 10% watermelon seed (T₂) gained more sensory score as compared to others. PRACTICAL APPLICATIONS: Food processing produced a lot of waste (peels and seeds) which is mostly dumped and create environmental hazard. To manage food waste and to overcome the problems of protein malnutrition and for the survival of food business, there is a need to utilize these wastes in a friendly way in the development of products. Consumer demands an ice cream which has good nutritional profile, low calories and less amount of saturated fat. With this regard, milk fat and solid‐not fat were substituted in ice cream using watermelon seed. Other than as a substitute of fat and protein, watermelon seed also provide desirable functional properties to ice cream. The physico‐chemical analysis revealed that ice cream nutritional profile as well as its quality parameters improved with the addition of watermelon seed flour.
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