The effects of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream were investigated. The addition of pumpkin puree increased total phenolic content, dietary fibre, and antioxidant activity. Appropriate models described shear thinning and thixotropic behaviours of all mixes. By either adding pumpkin puree or by increasing guar gum concentration, all rheological properties increased except the flow behaviour index. Adding pumpkin puree reduced the freezing point temperature, ice content, frozen water and glass transition temperature but it increased unfreezable water. Increasing guar gum concentration did not alter colour and firmness, whereas the pumpkin puree increased colour, intensity of fruit flavours and firmness.

中文翻译：

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南瓜泥和瓜尔豆胶对冰淇淋的生物活性，流变，热和感官特性的影响

研究了南瓜泥和瓜尔豆胶对冰淇淋的生物活性，流变学，热学和感官特性的影响。南瓜泥的添加增加了总酚含量，膳食纤维和抗氧化活性。合适的模型描述了所有混合物的剪切稀化和触变性。通过添加南瓜泥或增加瓜尔豆胶浓度，除流动行为指数外，所有流变特性均增加。添加南瓜泥可降低冰点温度，冰含量，冷冻水和玻璃化转变温度，但会增加不可冷冻的水。瓜尔豆胶浓度的增加不会改变颜色和硬度，而南瓜泥则增加颜色，水果风味和硬度。