• Korean journal of food and cookery science
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• v.30 no.5
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• pp.499-508
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• 2014

The purpose of this study was to examine the qualities of muffins with 0, 3, 6, 9, and 12% bitter melon powder. The specific gravity of muffins prepared by adding bitter melon powder was higher than that of the control group. The height of the control group was higher than that of the samples with bitter melon powder. The weight of muffins was not significantly different between all sample groups. The volume and specific loaf volume of muffins were decreased by the addition of bitter melon powder. The baking loss rate of muffins was not significantly different between all sample groups. The moisture content of the samples with bitter melon powder was higher but the pH of muffins was lower than those of the control group. DPPH radical scavenging activity of the control group was 26.86%, whereas the samples with bitter melon powder ranged from 41.35~74.91%. In crumb color, the L value was decreased, but a and b value were increased significantly by the addition of bitter melon powder. The hardness, springiness, cohesiveness, chewiness and brittleness of textural properties of muffins were significantly decreased by the addition of bitter melon powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference of groups with 3% and 6% of bitter melon powder did not show any significant difference when compared to the control group. Based on the above results, using less than 6% of the bitter melon powder would be proper to make muffins.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.80-90
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• 2014

This study was conducted to investigate the effects of bitter melon (Momordica charantia L.) powder on the quality characteristics. The bulk density of cookie dough of the test groups containing bitter melon powder did not show any significant difference compared to the control group. The pH of cookie dough and cookies decreased with the addition of bitter melon powder. The moisture content of the groups containing bitter melon powder was higher than that of the control group. The spread ratio of the groups containing bitter melon powder was higher but the loss rate of cookies was lower than those of the control group. In color, the L value was decreased significantly by addition of bitter melon powder, but the a and b values did not show any significant differences compared to the control group. The hardness of the test groups containing bitter melon powder was lower than that of the control group. For DPPH radical scavenging activity, the control group measured 20.69%, whereas the test groups containing bitter melon powder ranged from 38.37~69.48%. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference of the group containing 3% of bitter melon powder did not show any significant differences compared to the control group.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.176-182
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• 2017

This study evaluated th physicochemical and sensory characteristics of teriyaki sauce added with bitter melon (Momoridaica charantia L.) roasting powder. Teriyaki sauce containing Momoridaica charantia L. roasting powder at concentration of 0% (control), 2% (RMT2), 4% (RMT4), 6% (RMT6), 8% (RMT8). Color of teriyaki sauce added with Momoridaica charantia L. roasting powder were lower than the control. The pH of the sauce ranged from $4.31{\pm}0.01{\sim}4.87{\pm}0.01$. As the amount of added Momoridaica charantia L. roasting powder was increased, total soluble solid content and viscosity of teriyaki sauce increased. DPPH and ABTS radical scavenging activities of Momoridaica charantia L. added teriyaki sauce increased. The sensory evaluation was performed with scoring test s for color, flavor, taste, bitter taste, and overall acceptability by 50 professional panelists. In sensory evaluation, teriyaki sauce added with 4% Momoridaica charantia L. roasting powder concentrate high score in sensory preference. Based on the results, 4% should be recommended as the optimum level of Momoridaica charantia L. roasting powder concentrate to be added for the preparation of teriyaki sauce.

• Korean Journal of Clinical Laboratory Science
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• v.51 no.4
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• pp.504-513
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• 2019

The purpose of this study was to determine the antidiabetic and antioxidative effects of Bitter melon on streptozotocin-induced diabetic rats. The normal and the control groups were fed an AIG -93M diet, and the Bitter melon groups were fed 1%, 2% and 3% Bitter melon powder. After two weeks, the control and the experimental group were induced to a diabetic state with the administration of streptozotocin. The blood glucose control and antioxidant activity were analyzed after the animals were sacrificed. The blood glucose levels of all the Bitter melon groups were lower than those of the control group, and the 2% Bitter melon group showed significantly lower blood glucose levels than those of the control group. Serum Triglyceride and HDL-cholesterol of the 2%, and 3% Bitter melon groups were significantly lower than those of the control group. The total cholesterol levels of the bitter melon groups were significantly lower than those of the control group. The serum insulin levels of the induced groups were significantly lower than those of the normal group. The HbA1c levels of the 2% and 3% Bitter melon groups were significantly lower than those of the control group. For the level of antioxidant enzymes in the liver tissues, the 2% Bitter melon group was significantly higher than that of the control group. These results show the antidiabetic and antioxidative effects of Bitter melon for the prevention and treatment of diabetes.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.704-712
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• 2013

This study was designed to examine the effects of bitter melon (BM) on the plasma blood glucose and cholesterol levels in diabetic rats. Diabetes mellitus was induced in male Sprague-Dawley rats through an injection of streptozotocin (STZ) dissolved in a citrate buffer into the tail vein at a dose of 45 mg/kg of body weight. Sprague-Dawley rats were then fed for four weeks, with the experimental groups receiving a modified diet containing 5% or 10% powder derived from BM. The experimental groups were divided into 4 groups, consisting of the normal control group, STZ-control group and diabetic fed with BM 5% & 10% treated groups. The rats' body weight, blood glucose and cholesterol values were measured along with the hematocrit (Hct) values and aminotransferase activities. Body weight losses were observed in the diabetic groups, whereas the control rats gained weight. There were significant differences in kidney weight between the control group and the diabetic groups. The Hct levels of the diabetic BM-treated group were significantly higher than the STZ-control group. Aspartate aminotransferase activity was lower in the non-diabetic group compared to the diabetic experimental groups. Further, the blood glucose was significantly decreased in the 5% & 10% BM of the diabetic group. There were no significant difference in cholesterol levels among the diabetic groups. These results indicate that the supplementation of bitter melon may have a favorable influence on reducing the blood glucose level in STZ-induced diabetic rats.

• Food Science and Preservation
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• v.22 no.1
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• pp.119-128
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• 2015

In this study, the ${\beta}$-glucosidase activity and total phenolic and isoflavone contents and antioxidant activities during Cheonggukjang fermentation with bitter melon powder (BMP) were investigated and evaluation of the same was performed. The level of ${\beta}$-glucosidase activity was increased at 48 hr and decreased after 72 hr, and the total phenolic and isoflavone-malonylglycoside and aglycone contents increased, while the antioxidant activities increased, but the total isoflavone and isoflavone-glycoside contents decreased during the Cheonggukjang fermentation. In particular, the soybean with 5% BMP fermented at $37^{\circ}C$ for 72 hr displayed the highest antioxidant activities, among all the samples. The highest levels of total phenolic and daidzein contents and DPPH radical scavenging activity, ABTS radical scavenging activity and FRAP assay results after 72 hr fermentation in Cheonggukjang with 5% BMP were found to be 13.5 mg/g, $390.57{\mu}g/g$, 90.74%, 99.79%, and 1.705 (OD593 nm) respectively. In addition, the more BMP was added to the Cheoggukjang, the more the off-odor of the Cheonggukjang decreased. These results suggest that BMP can be used to come up with a new type of Cheonggukjang with improved palatability and antioxidant activity.

• Food Science and Preservation
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• v.24 no.1
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• pp.134-144
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• 2017

This study evaluated the changes of physiochemical properties, phytochemical compounds (isoflavones and phenolic acids), and biological activity during the fermentation of Doenjang without and with bitter melon powder (BMP). The pH decreased from 6.41-5.83 to 5.81-5.24, during the fermentation of Doenjang, while the acidity increased from 0.42-0.65% to 1.28-1.48%. The viable cell numbers of Bacillus and Yeast, salinity, and total amino acid contents increased at the end fermentation (60 day). Also, the fermented Doenjang (FD) with 10% BMP showed the highest ${\gamma}$-aminobutyric acid (GABA, 129.87 mg/100 g) contents, among all the Doenjang samples. The FD exhibited significantly higher inhibitory activities than unfermented Doenjang (UFD) on radicals and ${\alpha}$-glucosidase. The phytochemical compounds including isoflavone-aglycones and phenolic acids increased, whereas isoflavoneglycosides decreased in the BM following fermentative processing. Moreover, the total phenolic, isoflavone-aglycone, and phenolic acid contents were markedly increased, leading to a general increase in antioxidant and ${\alpha}$-glucosidase inhibition activities after fermentation. These results suggest that BMP may be used to prepare a new type of fermented Doenjang with improved antioxidant and antidiabetic activities.

• Food Science and Preservation
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• v.24 no.8
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• pp.1138-1148
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• 2017

In this study, contetnts of phenolic acid and isoflavone, and biological activities of soy sauce were compared the soy sauce added bitter melon powder (BMPs). After the fermentation, pHs were decreased from 5.83 (0% BMP), 5.47 (5% BMP), and 5.32 (10% BMP) to 5.28, 5.36, and 5.16 at 90 days, whereas the acidities of soy sauce were increased from 0.06%, 0.07%, and 0.09% to 0.30%, 0.28%, and 0.36% at 90 days, respectively. In addition, the salinities of soy sauce were decreased, while viable cell numbers including Bacillus and yeast were increased. The contents of total phenolic, isoflavone-aglycone, and phenolic acid and antioxidant and ${\alpha}$-glucosidase inhibition activities were significantly increased for 90 days, while the isoflavone-glycoside contents were decreased. In Particular, soy sauce with 10% BMP at 90 days showed the highest contents of glutamic acid (GA, 9,876.09 mg/100 mL) and ${\gamma}$-aminobutyric acid (GABA, 325.02 mg/100 mL) contents than among other samples. Additionally, the radical scavenging activities (DPPH, ABTS, ${\cdot}OH$, and FRAP) and ${\alpha}$-glucosidase inhibition activities of soy sauce with 10% BMP at 90 days were shown to be high 96.07%, 97.27%, 59.47%, 1.98%, and 79.96%, respectively.

• Food Science and Preservation
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• v.23 no.2
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• pp.259-266
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• 2016

Bitter melon powder (BMP) was used in the preparation of rice nuruk (RN) and makgeolli as one of raw materials. RN containing BMP (BMP-RN) was prepared by adding 0~2.0% (w/w) BMP into rice. Fermentative microbial, and antioxidant characteristics of makgeolli were determined during the fermentation process. pH during fermentation decreased from 4.52 (0% BMP-RN), 4.93 (0.5%), 4.80 (1.0%), and 4.88 (2.0%) on the initial fermentation day (day 0) to 4.15, 4.30, 4.57, and 4.59, respectively, corresponding to increases in acidity from 0.64~0.70% to 1.17~1.28%, respectively. Soluble solid contents increased from an initial 2.2~4.4 g/L (day 0) to 9.0~9.3 g/L, and alcohol level increased up to 13.0% by the end of fermentation (day 7). Soluble phenolic contents increased from 0.92, 1.01, 1.32, and 1.41 mg/mL on day 0, to 1.85, 2.03, 2.24, and 2.48 mg/mL on day 7, respectively, while the levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities and ferric reducing/antioxidant power (FRAP) assay increased from 46.95~70.04%, 55.33~74.13%, and 0.629~1.243 on day 0, respectively, to 54.98~83.4%, 70.34~92.39%, and 0.964~1.455 on day 7, respectively. Makgeolli made with BMP-RN had higher soluble phenolic contents and antioxidant activity than those of makgeolli made without BMP-RN. These results suggested that BNP-RN made a functional makgeolli.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.759-767
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• 2014

This study examined the effect of Momordica charantia L. (bitter melon: BM) on lipid and hepatic antioxidative enzyme levels in diabetic rats. Diabetes mellitus was induced in male Sprague-Dawley rats by injection of streptozotocin (STZ), and rats were fed for 4 weeks with experimental groups divided into four groups: a normal control group, STZ-control and STZ-BM 5% & STZ-BM 10% treated groups. Levels of free fatty acids (FFA), high-density lipoprotein cholesterol (HDL-chol), triglycerides (TG) in plasma and malondialdehyde (MDA) & protein in liver, catalase (CAT), superoxide dismutase (SOD), glutathione-S-transferase (GST), and xanthine oxidase (XOD) were measured in liver cytosol. Level of HDL-chol significantly increased in the STZ-BM 5% diabetic group. TG & FFA levels were significantly higher in all diabetic groups compared to the control group. MDA and protein levels were significantly higher in the STZ-BM 5% group compared to all other experimental group. CAT level was higher in the supplementary group with BM compared to the STZ-control group, although the difference was not significantly different. SOD level was not significant in any experimental groups. GST level was significantly higher in the BM-treated groups compared to the STZ-control group. XOD level was significantly lower in the BM 5% group and significantly decreased in all experimental groups. These results show that supplementation of BM fruit powder may have beneficial effects on diabetic complications and damage caused by oxidative stress.