Table 7

Source		Fat (%)		Total Solids (%)		Melting Rate (%)		Ash (%)		Acidity (% L.A.)
Source		P Value	Partial Coefficient	P Value	Partial Coefficient	P Value	Partial Coefficient	P Value	Partial Coefficient	P Value	Partial Coefficient
Intercept		0.0002	10.86	0.0002	37.62	0.0041	57.23	0.0002	0.87	0.0003	0.19
Linear level	A	0.0019^*	-0.084	0.0008^*	0.25	0.0071^*	-0.90	0.0009^*	-6.971E-003	0.0020^*	-5.242E-004
Linear level	B	< 0.0001^*	-0.19	< 0.0001^*	0.43	0.0193^**	-0.73	< 0.0001^*	-0.013	< 0.0001^*	-1.018E-003
Interactive level	AB	0.2882	0.028	0.1262	-0.11	0.1179	0.61	0.6082	9.687E-004	0.9671	-6.598E-006
Quadratic level	A²	0.1263	-0.033	0.8256	-0.011	0.0067^*	-0.98	0.4278	1.152E-003	0.0923	-2.279E-004
Quadratic level	B²	0.7979	-4.999E-003	0.2325	-0.063	0.0081^*	-0.94	0.1842	2.017E-003	0.1496	-1.892E-004

^* 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 7: P Values and Partial Coeffi cients of Regression Equation of Suggested Models for Physico-chemical Properties of Bottle gourdIce-cream.