| ATTRIBUTES |
BOTTLE GOURD ICE-CREAM |
ATTRIBUTES |
BOTTLE GOURD ICE-CREAM |
| Compositional Attributes |
Minerals |
| Total Solids(%) |
38.6 ± 0.833 |
Calcium (%) |
0.14 |
| Fat(%) |
10.95 ± 0.481 |
Potassium (%) |
0.51 |
| Protein (%) |
3.9012 ± 0.049 |
Phosphorus (%) |
0.16 |
| Ash(%) |
0.873 ± 0.016 |
Microbiological Count |
| Acidity (% L.A.) |
0.1892 ± 0.006 |
Standard Plate count(cfu/g, log transformed) |
18625 ± 1342.403 |
| β-carotene(mg/ 100 g) |
0.126 |
Yeast and Mold count(cfu/g, logtransformed) |
Nil |
| Crude Fibre (%) |
0.05 |
Coliform Count (cfu/g, log transformed) |
Nil |
| Vitamin C (mg/100g) |
0.68 |
|
|
| Physical properties |
Sensory Attributes |
| Melting Resistance (%) |
57.14 ± 1.132 |
Flavour |
40.13 ± 0.869 |
| Hardness (1/10th mm) |
128 ± 4.320 |
Colourand Appearance |
4.39 ± 0.256 |
| Overrun (per cent) |
71.71 ± 10.960 |
Bodyand Texture |
27.33 ± 0.667 |
| Viscosity (cP at 4°C) |
303 ± 4.535 |
Melting Quality |
4.5 ± 0.500 |
| Specific Gravity (at 16°C) |
1.0962 ± 0.013 |
Total score |
91.42 ± 1.695 |
|
