Table 3.
Effect of different levels of B. monniera on sensory scores of ice cream
| Treatments | Parameter | ||||
|---|---|---|---|---|---|
| Colour | Flavour | Body and texture | Melting property | Overall property | |
| T1 | 8.54 ± 0.22ac | 8.68 ± 0.09a | 8.40 ± 0.10ac | 8.52 ± 0.15a | 8.66 ± 0.09a |
| T2 | 7.50 ± 0.11b | 7.36 ± 0.16b | 7.44 ± 0.12bc | 7.38 ± 0.12b | 7.38 ± 0.11b |
| T3 | 7.40 ± 0.07bc | 7.24 ± 0.09ab | 7.48 ± 0.08bc | 7.52 ± 0.08ac | 7.32 ± 0.07ac |
| T4 | 7.56 ± 0.05ac | 7.18 ± 0.07ac | 7.42 ± 0.08ac | 7.34 ± 0.16ac | 7.22 ± 0.16ac |
| T5 | 7.58 ± 0.10ac | 7.10 ± 0.07a | 7.34 ± 0.08a | 7.26 ± 0.09ac | 7.25 ± 0.11ac |
| T6 | 7.28 ± 0.03a | 7.14 ± 0.05a | 7.22 ± 0.05a | 7.16 ± 0.05a | 7.18 ± 0.07a |
| T7 | 6.58 ± 0.25b | 6.50 ± 0.04bc | 6.48 ± 0.14b | 6.56 ± 0.05b | 6.40 ± 0.09bc |
| Chi square value | 24.04** | 28.27** | 27.53** | 25.26** | 26.19** |
Figures are mean ± standard error of sensory scores by five judges in three replications
a–cFigures in a row bearing different superscript differ significantly (p < 0.01)
**Significant at 1% level (p < 0.01)