LAUSR

Date palm (Phoenix dactylifera L.) and pumpkin (Cucurbita moschata Duchesne) are foods that have antioxidant activity because they contain phenolic, flavonoid, and carotenoid compounds. Date palm is known to have a high level of dietary fiber. This research study aimed to make lowfat pumpkin and date palm ice cream as a source of antioxidant and dietary fiber using different types of stabilizers (gelatin and carboxymethyl cellulose; CMC). The pumpkin puree was made by adding water in a 1:1 ratio to pumpkin pulp based on previous research. The date palm puree was made with several different ratios of water (1:1, 1:2, and 1:3). The best formulations of date palm puree and pumpkin puree were analyzed for their physicochemical characteristics (pH, total soluble solids, and color), antioxidant activity, total phenolic, total flavonoid, total carotenoid content, and dietary fiber content. The date palm puree with a 1:1 ratio was selected as the best puree. Ice cream was made with different ratios of pumpkin puree and date palm puree, 1:1, 1:2, 1:3, 2:1, and 3:1, using different stabilizers (gelatin and CMC). Each formulation was analyzed for its physicochemical (pH, total soluble solids, color, overrun, melting characteristic, and texture) and sensory characteristics. Ice cream with gelatin as its stabilizer and the 1:2 ratio of pumpkin puree and date palm puree was selected as the best ice cream formulation; it has 6.12% dietary fiber and 3.47% fat. Thus, the ice cream with the best formulation was high in fiber and low in fat.