Dr. S. V. PintoBAROT, AMITKUMAR MAFATBHAI2017-02-162017-02-162014http://krishikosh.egranth.ac.in/handle/1/5810001247The 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 creameneconomics, biological phenomena, resins, productivity, technological changes, exhibitions, developmental stages, marketing, biological development, selectiondevelopmentThesis