Flavour Used Flavour Colour and Appearance Body and Texture Melting Quality Total score Vanilla flavoured bottle gourd ice-cream 41.75 ± 0.96a 4.25 ± 0.29 27.13 ± 0.25b 4.19 ± 0.24 92.31 ± 0.90b Saffron flavoured bottle gourd ice-cream 38.88 ± 0.85b 4.38 ± 0.25 26.33 ± 0.48c 4.38 ± 0.29 89.13 ± 1.10c Cardamom flavoured bottle gourd ice-cream 42.63 ± 0.48a 4.13 ± 0.25 27.63 ± 0.48b 4.13 ± 0.38 93.69 ± 0.74a Vanilla flavoured ice-cream 42.50 ± 0.4a 4.50 ± 0.00 28.25 ± 0.29a 4.50 ± 0.25 94.63 ± 0.63a S.Em 0.35 0.19 0.11 0.15 0.43 CD (0.05) 1.10 NS 0.60 NS 1.33 CV % 1.72 1.412 5.29 6.85 0.93

*The Total sensory score includes full score of 15.0 allotted for bacterial quality for each treatment. Each observation is a mean ± SD of 4 replicate experiments (n=4); Different superscripts in the same column indicate signifi cant differences at P < 0.05

Table 14: Effect of different fl avouring on sensory attributes of bottle gourd ice-cream and regular vanilla ice-cream.