Table 1

	Attributes
Treatments	Taste and Flavour	Colour and Appearance	Body and texture	Overall Acceptability
T0	7.50±0.12	7.00±0.09	6.00±0.07	6.83±0.11
T1	8.00±0.06	7.50±0.35	6.00±0.29	7.17±0.06
T2	5.00±0.02	8.00±0.08	6.00±0.04	6.33±0.09
T3	8.00±0.05	7.00±0.03	7.00±0.04	7.33±0.07
T4	7.00±0.05	8.50±0.01	6.50±0.22	7.33±0.22
T5	7.00±0.03	9.00±0.01	6.00±0.09	7.33±0.19
T6	7.50±0.02	8.00±0.03	7.00±0.12	7.50±0.07
T7	8.00±0.01	6.50±0.07	8.50±0.46	7.50±0.12
T8	8.00±0.05	9.50±0.05	8.00±0.07	7.67±0.06
T9	7.00±0.11	8.50±0.09	7.00±0.04	7.50±0.05
T10	8.00±0.07	8.00±0.18	7.00±0.01	7.67±0.03
T11	8.00±0.03	7.50±0.08	7.00±0.07	7.50±0.07
T12	7.50±0.02	9.50±0.01	8.00±0.06	7.83±0.01
T13	7.00±0.05	9.00±0.32	7.00±0.05	7.66±0.22
T14	9.5±0.07	9.00±0.04	8.00±0.12	8.66±.09

Table 1: Mean of sensory attributes of experimental developed burfi

Values are the mean of up to 3 replicates ± standard deviation (SD)

Where T₀=( khoa : sugar) 70:30 (control), T₁(Bottle gourd :carrot: beet root: sugar) = 25:10:00:30, T₂(Bottle gourd : Carrot : Beetroot : Sugar) = 25:00:10:30, T₃( Bottle gourd : Carrot: Beetroot : Sugar) = 30:10:00:25, T₄(Bottle gourd: Carrot: Beetroot: Sugar) = 30:00:10:25, T₅(Bottle gourd: Carrot: Beetroot: Sugar) = 35:10:00:20, T₆(Bottle gourd: Carrot: Beetroot : Sugar) = 35:00:10:20 , T₇(Bottle gourd: Carrot: Beetroot: Sugar) = 15:20:00:30, T₈(Bottle gourd : Beetroot: Carrot: Sugar) = 15:00:20:30, T₉(Bottle gourd: Carrot: Beetroot: Sugar) = 15:25:00:25, T₁₀(Bottle gourd: Carrot: Beetroot: Sugar) = 15:00:25:25, T₁₁(Bottle gourd: Carrot: Beetroot: Sugar) = 25:20:00:20, T₁₂(Bottle gourd: Carrot: Beetroot: Sugar) = 25:00: 20:20, T₁₃( Bottle gourd: Carrot: Beetroot: Sugar) = 25:15:00:25 and T₁₄(Bottle gourd: Carrot: Beetroot) = 25:00:15:25.

Tables at a glance

Table 1

Figures at a glance

Figure 1

Figure 2

Figure 3

FIGURE 1

FIGURE 2

Flow chart for Experimental Developed Burfi

FIGURE 3

Figure 2