Run Order A: Cube (%) B:Puree (%) Fat (%) Total Solids (%) Melting Rate (%) Ash (%) Acidity (% LA)
1 7 4 10.819 37.584 57.045 0.873 0.1928
2 6 6 10.623 37.838 54.085 0.869 0.1913
3 8 6 10.536 38.202 53.693 0.857 0.1902
4 7 4 10.879 37.754 57.602 0.864 0.1920
5 7 4 10.849 37.674 56.364 0.877 0.1918
6 7 4 10.859 37.604 57.784 0.874 0.1925
7 7 6.828427 10.652 38.021 55.142 0.858 0.1904
8 8.414214 4 10.684 37.942 54.205 0.863 0.1910
9 8 2 10.916 37.407 54.602 0.881 0.1923
10 7 1.171573 11.100 37.049 56.250 0.892 0.1932
11 5.585786 4 10.957 37.336 57.046 0.884 0.1925
12 6 2 11.117 36.601 57.415 0.897 0.1933
13 7 4 10.899 37.504 57.330 0.873 0.1921
Table 6: Experimental Design Matrix and Scores for Physico-chemical Properties of Bottle gourd Ice-cream