Value Addition to Bitter Gourd (Momoedica charantia)by Preparing a Low Bitterness Spread

Show simple item record Wijekoon, W.M.S.U.K. Ekanayaka, S. Abesekara, C.P. 2021-12-03T03:39:42Z 2021-12-03T03:39:42Z 2010
dc.identifier.isbn 9789550481002
dc.description.abstract This study was conducted to find a suitable processing method to make a low bitterness spread to increase the year round availability and consumer preference of bitter gourd (Momordica Charantia). The variety Thinnaweli white was selected to prepare the spread due to its lower blanching time (2 minutes), higher edible portion and ascorbic acid content, less acidity, higher market availability and consumer preference. Blanched bitter gourds slices were prepared into a paste and mixed with 0%, 20%, 40%, and 60% tomato paste. In the sensory evaluation, spread having 60% bitter gourd paste and 40% tomato paste was highly accepted except for color. This product had a pH of 4.47, 6.3 of TSS, moisture content of 90.7% and orange color. Thus this ratio was selected to determine the best pre treatment method. Five pre treatment methods were tested to reduce the bitterness in bitter gourd spread. Each method consists of washing for 10 minutes and blanching for 2 minutes. Washings were done by using tap water, 2% brine solution, coconut water and 2% brine with coconut water. Hot water and 2% brine solutions were used for blanching. All products were tested for physicochemical, microbiological and sensory qualities. Results revealed that within the treatments pH and ascorbic acid content declined during storage while TSS and TA content increased. There was no color changes observed after one month. Least number of microbial colonies after three months were present on 2% brine washed and 2% brine blanched and 2% brine with coconut water washed and 2% brine blanched bitter gourd spreads. In the sensory evaluation 2% brine washed and 2 % brine blanched spread was highly accepted. Thus, 2% brine washing and 2% brine blanching can be recommended as the best pretreatment to get the lowest bitterness spread by mixing with tomato paste at 60 : 40 ratio. Key words: Bitter gourd, Thinnaweli White, Tomato, Blanching, Brine solution, physicochemical attributes en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.subject Agriculture en_US
dc.subject Crop Production en_US
dc.subject Crop Production Technology en_US
dc.title Value Addition to Bitter Gourd (Momoedica charantia)by Preparing a Low Bitterness Spread en_US
dc.title.alternative Research Symposium 2010 en_US
dc.type Other en_US

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