Browsing by Author "BAROT, AMITKUMAR MAFATBHAI"
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ThesisItem Open Access DEVELOPMENT OF TECHNOLOGY FOR USE OF BOTTLE GOURD AS A FUNCTIONAL INGREDIENT IN ICE CREAM(AAU, Anand, 2014) BAROT, AMITKUMAR MAFATBHAI; Dr. S. V. PintoThe present investigation was planned and conducted to develop a technology for the manufacture of a vegetable based “bottle gourd” ice cream. The study was undertaken in four phases which involved: PHASE–I: Selecting a suitable variety and standardizing methods for processing of selected forms of bottle gourd, PHASE–II: Selecting the most suitable form/s of bottle gourd and development of a formulation for bottle gourd ice cream, PHASE–III: Selecting desired level of processed bottle gourd forms viz. bottle gourd cubes and bottle gourd puree in bottle gourd ice cream using Response Surface Methodology, PHASE–IV: Selecting compatible flavour/s in formulation of bottle gourd ice cream and assessing the cost effectiveness of the formulated bottle gourd ice cream against regular vanilla ice cream