| Run |
Cube
(%) (A) |
Puree
(%) (B) |
Flavor (45) |
Colour and appearance(5) |
Body and Texture (30) |
Melting Quality (5) |
Total score (100) |
| 1 |
7 |
4 |
39.000 |
4.529 |
26.857 |
4.214 |
89.600 |
| 2 |
6 |
6 |
37.400 |
4.643 |
27.193 |
4.429 |
88.664 |
| 3 |
8 |
6 |
35.400 |
4.500 |
27.264 |
3.957 |
86.121 |
| 4 |
7 |
4 |
40.386 |
4.499 |
26.571 |
4.357 |
90.813 |
| 5 |
7 |
4 |
40.429 |
4.459 |
27.134 |
4.314 |
91.336 |
| 6 |
7 |
4 |
40.586 |
4.469 |
26.714 |
4.357 |
91.126 |
| 7 |
7 |
6.828 |
38.300 |
4.664 |
25.700 |
4.329 |
87.993 |
| 8 |
8.414 |
4 |
38.857 |
4.429 |
26.714 |
4.226 |
89.226 |
| 9 |
8 |
2 |
38.600 |
4.271 |
26.300 |
4.429 |
88.600 |
| 10 |
7 |
1.171 |
36.500 |
4.074 |
24.300 |
4.500 |
84.374 |
| 11 |
5.585 |
4 |
36.700 |
4.571 |
26.143 |
4.143 |
86.557 |
| 12 |
6 |
2 |
36.560 |
4.264 |
24.857 |
4.214 |
84.896 |
| 13 |
7 |
4 |
39.714 |
4.594 |
26.214 |
4.271 |
89.794 |
|
| *The Total sensory score includes full score of 15.0 allotted for bacterial quality for each treatment |
| Table 3: Experimental Design Matrix and Scores for Sensory Properties of Bottle gourd Ice-cream |
