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INTRODUCTION
Bitter gourd, MomordicacharantiaL., is a native vegetable in almost all the countries in the
Southeast Asian region (Chang &Palada, 2003). It has been called in different names depending on the
location of its cultivation. It is termed bitter melon or balsam pear in the United States of America, karela
in India (Chang & Palada, 2003), nigaiuri in Japan, fukwa in China, and ampalaya in the Philippine. It is
also produced in Australia in the states of Queensland and New South Wales and in the northern and
western parts of the continent but only in minimal volumes (Morgan and Midmore, 2002).
Bitter gourd belongs to the Cucurbitaceae family and is an example of a climbing vine plant (Rudrappa,
2009). It has a green outer covering that appears to be uneven and bumpy, due to irregularly-shaped
ridges that run vertically along it. It has a fleshy white internal mass that is the edible part of the plant
(Rudrappa, 2009). According to Tiziana et al., (2008) the fruit contains high amount of folate, iodine,and
vitamins C and K and also has high amounts of fiber and iron (Hettiarachchy, 2007). In addition to this, it
contains different phytochemicals and biological compounds. Phytochemicals or phytonutrients are
chemical compounds that are present naturally in plants. Phytochemicals of which includes the carotenoid
lycopene, flavonoids, isoflavones, polyphenols, plant-based polyphenols, terpenes, and glucosinolates are
contained in the bitter gourd (Drewnowski and Carneros, 2000). These substances were found to have
hypoglycemic, anti-atherogenic, anti-HIV, antioxidant, and anti-carcinogenic properties, and can also
inhibit formation of tumors (Drewnowski and Carneros, 2000). The biological compounds present are the
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momordicosides K and L which causes the bitter taste of bitter gourd. However, these two compounds do
not have any known health benefits (Hettiarachchy, 2007).
Bitter gourd is well known also for its high tolerance to various weather conditions and to a wide
range of soils as well. It becomes one of the main sources of food and income for the Southeast Asian
people. This makes bitter gourd a strong component for a diet scheme that aims to reduce the risk of
chronic diseases. However, not all people especially children can tolerate its bitter taste even though it has
high nutritional value. Thus only a little of the human population acquire the health benefits of the bitter
gourd because of one hindering factorbitterness. With this problem, the students seek to reduce the
bitterness in the bitter gourd fruit by conducting this experiment. This experiment will apply the
techniques of salting, pickling, and blanching to reduce the bitterness in bitter gourd and will be analyzed
for its efficiency, and conclude which method is the best to use for the reduction of the bitterness of the
bitter gourd.
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II. METHODOLOGY
The goal of this process is to determine which method is most effective in reducing bitterness of
bitter gourd. Three different techniques or methods were used in the study: salting, blanching, and
pickling. These methods were used to observe the effect of different factors and the changes in Bitter
gourd. The students have gathered all the ingredients and materials needed. Five hundred grams of bitter
gourd was weighed using a scale. The students have washed it first. After washing, it was then cut into
half and was sliced lengthwise with inch wide dimension. The cut bitter gourd was divided into 4 setups. One of the set-ups was labelled D for the control. This set-up must be out of any contamination with
any materials or ingredients.
The remaining set-ups were labelled A, B and C. Each division of bitter gourd was placed in a
bowl. On set-up A, two tablespoons of salt were added to the bowl with bitter gourd. It was left for 30
minutes. After 30 minutes, the mixture was drained to remove the water produced by the addition of salt
in the bitter gourd. The product of this set-up was compared to set-up D. Bitter taste was gone but bitter
gourd turned very salty. It remained crisp and slightly darker green in color. The change in texture and
taste of the bitter gourd was noted as seen in figure 3.
On set-up B, shown in figure 4, the bitter gourd was added to simmering water. This was done for
one minute. After one minute, the bitter gourd was transferred to a bowl with iced water. This was done to
stop the bitter gourd from cooking. Then the water was drained out. The product was then compared to
the control set-up. Color was bright green and most vibrant among all three. Taste was bland but had an
unpleasant aftertaste. The change in color, texture, and taste was also noted and seen in figure 4.
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On set-up C, vinegar was heated until boiling. Once the vinegar was boiling already, two
tablespoon of sugar and two tablespoon of salt was added. After the addition of sugar and salt, the bitter
gourd was then added and was boiled for two minutes. After two minutes of boiling, it was drained and
the water was removed. The product was compared to set-up D. Had most pleasant taste among all three.
Color faded and slightly soft. The color and taste of the bitter gourd was observed and the results were
noted as in figure 5.
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Figure 6. Standard qualities of Bitter Gourd before subjected to salting (set-up A), blanching (set-up B), and pickling (set-up C)
Figure 7. The changes in Bitter Gourd after subjected to salting (set-up A), blanching (set-up B), and pickling (set-up C)
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V. BLOCK RECIPE
Table 1. Equipment and utensils needed
Equipment/utensil:
Knife
Chopping Board
Dietic Scale
Bowls
Serving plate
Saucer
Saucepan
Measuring cups
Measuring spoons
Quantity
1 pc.
1 pc.
1 pc.
2 pcs.
3 pcs.
6 pcs.
2 pcs.
1 pc/size
1 pc/size
Specification
Sharp
Bitter
Gourd
Functions
Main ingredient
Measurements
Household
Measure
4 cups
Weight/
Volume
Procedure
Principles
500 g
To be continued on page 8
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Continuation of Table 2
Salt
2 tbsps
~ 34 g
Medium; Causes
destruction of cells
plasma membranes
2 cups
Cold water
Medium
2 cups
500 mL
Sugar
Sweetener;
Hygroscopic, bound
with water molecules
2 tsps
~ 28 g
Hot Water
Vinegar
1 cup & 1
tbsp
500 mL
250 mL
Reference:
- Processing by application of heat. (n.d.) Retrieved October 8, 2015, from https://msu.edu/course/fsc/229/Notes/Lecture%2012.htm
Why does salt make (almost) everything taste better? (2013, July 10). Retrieved October 8, 2015, from http://sciencefare.org/2013/07/10/why-does-saltmake-almost-everything-taste-better/.
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momordicosides are water-soluble molecules and was carried by water when it flowed out of the plant
tissues (Hettiarachchy, 2007). Together with water, the bitter compound will also be removed. Also,
soaking the bitter gourd in salt solution can only reduce but not eliminate the bitterness in bitter gourd
since only a certain percentage of water is capable of being removed from the bitter gourd. This means
that only some of the bitter compound will be carried out together with the water thus it only masked
the bitter taste.
However, this interpretation may not be very conclusive because the stability of the K and L
momordicosides is not yet determined as studies are only starting to explore its characteristics.
Furthermore, one understood mechanism by which sodium-containing compounds may improve
overall flavor is by the suppression of bitter tastes. Various sodium-containing ingredients have been
known to reduce the bitterness of certain compounds found in foods, including quinine hydrochloride,
caffeine, magnesium sulfate, and potassium chloride (Breslin and Beauchamp, 1995). Further, the
suppression of bitter compounds may enhance the taste attributes of other food components. For example,
the addition of sodium acetate (which is only mildly salty itself) to mixtures of sugar and the bitter
compound urea enhanced the perceived sweetness of this mixture as a consequence of sodium
suppressing bitterness and thereby releasing sweetness, Influence on water activity (the amount of
unbound water) is another proposed reason that salt may potentiate flavors in foods. Use of salt decreases
water activity, which can lead to an effective increase in the concentration of flavors and improve the
volatility of flavour components (Delahunty and Piggott, 1995; Hutton, 2002). Higher volatility of flavor
components improves the aroma of food and contributes greatly to flavor.
The observed very little change to the color and appearance of the vegetable can be explained by
the ability of the salt, sodium chloride (NaCl), to simply substitute the Magnesium ions present in the
chlorophyll pigmentation with Sodium ions.
In the case of blanching, a notable observation was that the slices of the bitter gourd fruit became
waterier compared to when it was freshly sliced and not yet subjected to blanching. This happened
because of the destruction of the cell membranes and vacuoles contained in the bitter gourd flesh when it
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was subjected to heating. Also, through osmosis diffusion, water from the surroundings can easily go
toward the higher concentrated water found inside the bitter gourd cell membranes. Thus, water can easily
go in and out of the cells because the membrane was destroyed and as a relatively good amount of water
was used to blanch the bitter gourd slices, the cells cannot hold much of the water and thus water leaks
out of the bitter gourd slices again, bringing with it the contents of the fruit like the K and L
momordicosides (Hettiarachchy, 2007). Again, however, this loss of the momordicosides compounds that
cause the bitter taste cannot be fully attributed to its affinity with water molecules as no studies were
found to be tackling its stability. The vivid green color of blanched bitter gourd resulted from the short
duration it was exposed to heat. Most enzymes such as lipoxygenase, polyphenoloxidase,
polygalacturonase and chlorophyllase are inactivated by heat while sudden change to a cooler temperature
inhibits the continuous hydrolysis of bonds to form pheophytin, a darker green color.
In this particular method of pickling, vinegar was used as a masking agent to hide the bitterness.
Vinegar is the preservative and flavoring agent in most pickles. There are different kinds of vinegars that
can be used, and depends on the target result. Most pickle recipes call for distilled white vinegar. This is
the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor, and does
not affect the color of the light-colored vegetables or fruits. Apple cider vinegar, made from fermented
apple juice is a good choice for many pickles. It has a mellow, fruity flavor that blends well with spices.
However, it will darken most vegetables and fruits. Apple cider-flavored distilled vinegar has the flavor
and brown color of apple cider vinegar, but it is a mixture of apple cider flavoring and distilled vinegar.
Use it in the same way as apple cider vinegar. These three vinegars contain five percent acetic acid.
Occasionally you will find four percent acetic acid vinegar. This is salad vinegar and not strong enough to
make a good quality pickles that will be heat processed. The vinegar used for this experiment was
distilled white vinegar since it is the most affordable and most convenient to use.
The bitter gourd was shriveled due to the high concentration outside the bitter gourd flesh
allowing water from inside the cellular membranes to diffuse out. The color change was caused by the
addition of acid that causes the substitution of Magnesium ions with Hydrogen ions.
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VIII. CONCLUSION
The reduction of the bitterness of the bitter gourd for this study was done in three different ways
namely salting, blanching, and pickling. Salting is the addition of sufficient amount of table salt or
sodium chloride (NaCl) to food for amplification and modification of the taste. The second method is
blanching. This method is characterized by the extreme changes in temperature. The food is added in a
boiling water or steam and then transferred to cold water immediately. Pickling is also a method of
preservation that usually uses vegetables. In this method, the vegetables are soaked in or salty water.
Addition of sourness or saltiness aids in masking the bitter taste in bitter gourd.
The results of the experiment showed that the method of pickling was the most effective of the
three processes because of the significant loss of bitter taste in the bitter gourd. However, data produced
was not very comprehensive because measuring the bitter taste was only done through sensory evaluation.
It is recommended to conduct more studies on the reduction of the bitterness of the bitter gourd and apply
more extensive methods with specific measurable values in gauging the bitterness content of the bitter
gourd slices.
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VIII. REFLECTION
Landrito, Katrina
Doing this kind of food phenomenon with regards to reducing the bitterness of ampalaya is very
helpful to kids' appetite. We all know that kids dont eat bitter gourd because of its bitter taste. When I
was a kid I don't like to eat ampalaya because of its bitterness. I remember that my mother had to bribe
me by giving me a reward so that I wilI eat ginisang ampalaya. Now that I learn thru experimenting that
the bitterness of ampalaya can be reduced, when the time comes when I become a mother, I will no longer
bribe my children to eat the nutritous ampalaya.
The three experiments (salting, blanching, pickling) can be performed easily. The steps are easy
to follow. The ingredients (salt, vinegar, sugar, etc) and utensils can be easily secured because they are
found inside the house. All of them reduce the bitterness of ampalaya, but the pickling method that treated
the ampalaya with sugar and vinegar reduced the bitterness a lot more.
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Sager, Angelyn J.
The food phenomenon done by the group is about finding the best method in reducing the
bitterness in bitter gourd. This matter is very helpful especially to a household having children. During the
experiment, most of the ingredients used were discussed in the class. Their functions and their effects to
food when added or mix to other ingredients were also discussed. These lessons include osmosis, the
hygroscopicity of the sugar and the effect of hot and cold water as well as the effect of an acid to the
food. The acid used in the experiment is the vinegar. As discussed in the lecture, upon the addition of an
acid to a chlorophyll containing vegetable, the color changes from bright green to olive green. This goes
the same with blanching. And to salt, the bitter gourd just shrinks because the water comes out. All these
concepts were already known prior to the experiment. But what really made me think is that, the bitter
taste of the bitter gourd is not removed but rather reduces only. The concept introduced is what they call
masking this method showed that upon adding ingredients that has mainly in our palate, masked the
bitter taste. This is what some part of the salt experiment showed. This goes the same with sugar in the
pickling.
Overall, this food phenomenon helps us not only to exemplify the lessons we learned from the
lectures but also to discover new things. And this also shows that the food preparation of the Filipino
cuisine is very delicate. And that many improvised and modifications can be made without degrading the
culture in it.
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Braca, A., Tiziana, S., 2008. Chemical composition and antimicrobial activity of Momordica
charantia seed essential oil. [Online]. Retrieved from:
Fitoterapiahttp://www.researchgate.net/publication/5684499_Chemical_composition_and
_antimicrobial_activity_of_Momordica_charantia_seed_essential_oil._Fitoterapia
Chang & Palada, 2003. Momordica genus in Asia - An Overview. [E-Book]. Retrieved from:
https://books.google.com.ph/books?id=UdNAAAAAQBAJ&pg=PA19&lpg=PA19&dq=
Chang+%26+Palada,+2003+bitter+gourd&source=bl&ots=RMrDFdEbz8&sig=BPJmRx
C85n2fGy7vMBNbM4it754&hl=en&sa=X&ved=0ahUKEwiN79CmvabJAhUErqYKHal
MBkcQ6AEILTAD#v=onepage&q=Chang%20%26%20Palada%2C%202003%20bitter
%20gourd&f=false
Delahunty and Piggott, 1995 and Hutton, 2002. Reducing Salt in Foods: Practical Strategies. [E-Book].
Retrieved from:
https://books.google.com.ph/books?id=5OWkAgAAQBAJ&pg=PA260&lpg=PA260&dq=(Delah
unty+and+Piggott,+1995;+Hutton,+2002).&source=bl&ots=tPf_pUnMN&sig=deh9Ne__8JBwteE7d6Ot1vCiTvc&hl=en&sa=X&ved=0ahUKEwixuZPkuqbJAh
XnHKYKHWUVCKUQ6AEIJzAC#v=onepage&q=(Delahunty%20and%20Piggott%2C%20199
5%3B%20Hutton%2C%202002).&f=false
Dhalla NS, Gupta KC, Sastry MS, Malhotra CL (1961). Chemical composition of the fruit of Momordica
charantia L. Ind. J. Pharmacol., 23: 128-131.
Donya, A., Chen, P., Hettiarachchy, N., Lay, J., Liyanage, R., and Jalaluddin, M. Effects of Processing
Methods on the Proximate Composition and Momordicosides K and L Content of Bitter Melon
Vegetable. [PDF]. Retrieved from: http://pubs.acs.org/doi/abs/10.1021/jf070428i
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Drewnowski, A. and Gomez-Carneros C. 2000. Bitter taste, Phytonutrients, and The Consumer: A
Review. [PDF]. Retrieved from: http://ajcn.nutrition.org/content/72/6/1424.short
Henney, J., Taylor, C., & Boon, C. (Eds.). (2010). Strategies to reduce Sodium Intake in the United
States. Retrieved October 8, 2015, from http://www.ncbi.nlm.nih.gov/books/NBK50958/
Keast, R., Breslin, P., & Beauchamp, G. (2001). Monell Chemical Senses Center.
Midmore, D. and Morgan W. 2002. Bitter Melon in Australia: A report for the Rural Industries
Research and Development Corporation. [PDF]. Retrieved from:
https://www.google.com.ph/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&
ved=0ahUKEwjap_qlr6bJAhUBLpQKHSskAqoQFggbMAA&url=https%3A%2F%2Frirdc.infos
ervices.com.au%2Fdownloads%2F02134.pdf&usg=AFQjCNG6x4g1GTAawcxBNqTOClC6eJmSqQ&sig2=zmZPZsvcC9Zxpc2uKq5
61w&bvm=bv.108194040,d.dGo
Processing by application of heat. (n.d.) Retrieved October 8, 2015, from
https://msu.edu/course/fsc/229/Notes/Lecture%2012.htm
Reece, J. (2011). Campbell biology (9th ed.). Boston: Benjamin Cummings / Pearson
Rudrappa, U. 2009. Bitter gourd (melon) nutrition facts. [Online]. Retrieved from:
http://www.nutrition-and-you.com/bitter-gourd.html
Why does salt make (almost) everything taste better? (2013, July 10). Retrieved October 8, 2015, from
http://sciencefare.org/2013/07/10/why-does-salt-make-almost-everything-taste-better/.
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