Milk solids not fat (MSNF) were replaced with chickpea flour by 50 and 100%
). Carrot juice and guava puree were used as navours to produce ice cream like
product with satisfactory properties. Both substitution levels replacement of Chickpea
flour-quava puree led to decrease in the pH of ice cream mixes. The replacement
rates had no effect on the specific gravity of ice cream mixes. Substitution of MSNF
with chickpea-carrot and guava puree caused a gradual increase in the specific
volume of the mix after whipping ability compared with control. Mixture of chickpea-
guava puree at substituting level of 50% produced the higher shear stress than other
treatments. Substitution of 50% of MSNF by chickpea-carrot led to significant
decrease the overrun of resultant ice cream than other treatments Sensory evaluation
indicated that a preferable ice cream can be produced by replacing of MSNF by
chickpea-carrot or chickpea-guava. It could be concluded that chickpea- guava puree
enhanced the quality and acceptability of ice cream like products.