Food and Nutrition Sciences, 2018, 9, 969-982 http://www.scirp.org/journal/fns ISSN Online: 2157-9458 ISSN Print: 2157-944X DOI: 10.4236/fns.2018.98071 Aug. 16, 2018 969 Food and Nutrition Sciences Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Properties of Ice Cream Mohamed F. Y. Hassan 1,2 , Hassan Barakat 2,3* 1 Department of Dairy Science, Faculty of Agriculture, Sohag University, Sohag, Egypt 2 Department of Food Technology, Faculty of Agriculture, Benha University, Benha, Egypt 3 Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraidah, Kingdom of Saudi Arabia Abstract Ice cream manufactured using a substantial amount of pumpkin pulp (PP) and carrot pulp (CP) has a high organoleptic acceptability. PP and CP were added to typical control ice cream (TC) up to 20%. Through adding PP and CP, natural flavor, unique color, and health-promoting constituents were presented. The resultant ice cream was subjected to chemical, rheological, nutritional, and organoleptic properties investigation. Results revealed that dry matter especially SNF in both PPand CP-ice creams were increased sig- nificantly. Accordingly, ash, fiber, and available carbohydrates contents were significantly increased whereas opposite result was recorded for crude protein as a result of PP and CP substitution. The ice cream containing high PP and CP contents had higher melting resistance and lower overrun %. Health beneficial phytochemicals such as carotenoids, flavonoids (TF), flavonols (TFL), and vit. C were commonly detected in PP and CP-ice creams, reflect- ing the attributes of PP and CP ingredients. PP and CP-ice cream had the valuable content of TPC, vit. C and antioxidant capacity. However, only ice cream made with 15% of PP and CP was highly accepted than others. There- fore, it is possible to use a substantial amount from PP and CP to produce ice cream up to 15% with retained much of natural color, unique vit. C, TPC, carotenoids, TF, TFL contents as well as valuable antioxidant capacity. Health beneficial compounds and organoleptic attributes of prepared ice cream for- mulas were encouragingly the commercial possibility of using PP and CP for scaling up further. Keywords Ice Cream, Pumpkin, Carrot, Chemical, Physical and Nutritional Properties How to cite this paper: Hassan, M.F.Y. and Barakat, H. (2018) Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Properties of Ice Cream. Food and Nutri- tion Sciences, 9, 969-982. https://doi.org/10.4236/fns.2018.98071 Received: July 12, 2018 Accepted: August 13, 2018 Published: August 16, 2018 Copyright © 2018 by authors and Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International License (CC BY 4.0). http://creativecommons.org/licenses/by/4.0/ Open Access