Development of ice creams from Soybean milk and Watermelon seeds milk andEvaluation of their acceptability and Nourishing potential

Abstract

Soybean and watermelon seeds are rich source of pro tein as well as minerals mainly iron yet they are n ot consumed by a large number of populations instead of their n utritional qualities. Guava is a rich source of asc orbic acid. The objective of the present study was to prepare nutri tionally enhanced ice-creams by the incorporation o f soy milk, watermelon seeds milk and guava pulp and evaluation of their acceptability and nourishing potential. T otal six different types of ice creams were prepared from so ymilk, watermelon seed’s milk as whole and their bl ends with or without addition of guava pulp. At 9 point hedonic scale products were evaluated for their appearance, flavor, mouth feel and overall acceptability in which most of the ice creams were liked moderately to very muc h and one ice cream were most acceptable i.e. blended milk (50% s oymilk and 50% watermelon seed milk) ice-cream with guava pulp. The nutritional analysis of most acceptable i ce creams indicated that protein and fat value was found to be excellent and iron as well as vitamin C content wer e also found in good amount in comparison to standa rd cow’s milk ice-cream. Thus these ice creams would be high ly nutritious and acceptable by the population.