Table 4

Source		Flavour		Colour and appearance		Body and Texture		Melting Quality		Total score
Source		P Value	Partial Coefficient	P Value	Partial Coefficient	P Value	Partial Coefficient	P Value	Partial Coefficient	P Value	Partial Coefficient
	Intercept	0.0179	40.02	0.0003	4.51	0.0143	26.70	0.0082	4.30	0.0011	90.53
Linear Level	A	0.2980	0.39	0.0576	-0.042	0.1393	0.29	0.5121	-0.017	0.0821	0.62
Linear Level	B	0.9481	0.023	< 0.0001^*	0.18	0.0068^*	0.66	0.0432^^	-0.062	0.0337^^	0.80
Interaction Level	AB	0.0763	-1.01	0.1973	-0.037	0.2061	-0.34	0.0020^*	-0.17	0.0084^*	-1.56
Quadratic Level	A²	0.0107^^	-1.27	0.6793	-8.606E-003	0.8466	0.037	0.0370^^	-0.070	0.0050^*	-1.31
Quadratic Level	B²	0.0054^*	-1.46	0.0076^*	-0.074	0.0084^*	-0.68	0.1403	0.045	0.0003^*	-2.17

^* Signifi cant at 1 per cent level (P<0.01);
^*^* Signifi cant at 5 per cent level (P<0.05)

Note: A and B refer to the bottle gourdcubes (per cent) and bottle gourd puree (per cent) respectively

Table 4: P Values and Partial Coeffi cients of Regression Equation of suggested models for sensory properties of Bottle gourd Ice-cream .