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http://dx.doi.org/10.3746/jkfn.2015.44.3.401

Changes in Quality Characteristics and Antioxidant Activity of Bitter Melon (Momordica charantia L.) Pickle during Ageing  

Lee, Hee Yul (Department of Food Science, Gyeongnam National University of Science and Technology)
Park, Kyung Sook (Department of Food Science, Gyeongnam National University of Science and Technology)
Joo, Ok Soo (Department of Food Science, Gyeongnam National University of Science and Technology)
Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology)
Ahn, Min Ju (Department of Food Science, Gyeongnam National University of Science and Technology)
Jeong, Young Sim (Department of Food Science, Gyeongnam National University of Science and Technology)
Hong, Su Young (Advanced Food Materials Research Institute, Kolmar BNH Inc.)
Kwon, Oh Kyung (Advanced Food Materials Research Institute, Kolmar BNH Inc.)
Kang, Sang Soo (Department of Anatomy, Gyeongsang National University)
Yuk, Heung Joo (Functional Food & Nutrition Division, RDA)
Kim, Haeng-Ran (Functional Food & Nutrition Division, RDA)
Park, Dong-Sik (Functional Food & Nutrition Division, RDA)
Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.3, 2015 , pp. 401-411 More about this Journal
Abstract
Bitter melon (Momordica charantia L.) has various biological functions, including anti-diabetic, anti-cancer, anti-inflammatory, anti-viral, and antioxidant activities. However, the development of foods using bitter melon (BM) is unexplored due to its bitter taste. In this study, BM pickle was prepared, and changes in quality characteristics and antioxidant activity during ageing were determined. After 4 weeks of ageing, pH levels, salinities, soluble solids, and reducing sugars of BM pickle decreased, whereas acidities increased. In addition, total viable, lactic acid bacteria, and yeast viable cell numbers greatly increased until 1 week, after which they slightly decreased. Levels of soluble phenolics increased during ageing, antioxidant activity increased accordingly. Crude protein, K, and P contents of pickles were lower than in raw material of BM, whereas crude fat and Na contents increased. Corn silk extracts were added to BM pickle during ageing in order to improve the bitter taste and flavor. The best sensory quality was obtained by adding 0.25% corn silk extracts.
Keywords
bitter melon; pickle; ageing; antioxidant; phenolics;
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