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KMID : 1134820150440030401
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 3 p.401 ~ p.411
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Changes in Quality Characteristics and Antioxidant Activity of Bitter Melon (Momordica charantia L.) Pickle during Ageing
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Lee Hee-Yul
Park Kyung-Sook
Joo Ok-Soo
Hwang Chung-Eun
Ahn Min-Ju
Jeong Young-Sim
Hong Su-Young
Kwon Oh-Kyung
Kang Sang-Soo
Yuk Heung-Joo
Kim Haeng-Ran
Park Dong-Sik
Cho Kye-man
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Abstract
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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.
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KEYWORD
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bitter melon, pickle, ageing, antioxidant, phenolics
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