DEVELOPMENT OF TECHNOLOGY FOR USE OF BOTTLE GOURD AS A FUNCTIONAL INGREDIENT IN ICE CREAM

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dc.contributor.advisorDr. S. V. Pinto
dc.contributor.authorBAROT, AMITKUMAR MAFATBHAI
dc.date.accessioned2017-02-16T09:48:38Z
dc.date.available2017-02-16T09:48:38Z
dc.date.issued2014
dc.description.abstractThe 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 creamen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810001247
dc.keywordsTechnology, bottle gourd, ingredient, ice creamen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.subDairy Technologyen_US
dc.subjecteconomics, biological phenomena, resins, productivity, technological changes, exhibitions, developmental stages, marketing, biological development, selectionen_US
dc.subjectdevelopmenten_US
dc.themeice creamen_US
dc.these.typeM.Scen_US
dc.titleDEVELOPMENT OF TECHNOLOGY FOR USE OF BOTTLE GOURD AS A FUNCTIONAL INGREDIENT IN ICE CREAMen_US
dc.typeThesisen_US
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