“ACCEPTABILITY AND DEVELOPMENT OF BITTER GOURD

AS ALTERNATIVE PASTRIES”

Chapter I

Introduction

The global food systems face significant challenges driven by population growth, climate
change, geopolitical conflicts, crises, and evolving consumer preferences. Intending to address
these challenges, optimizing food production, adopting sustainable practices, and developing
technological advancements are essential while ensuring the safety and public acceptance of
innovations (Galanakis, 2024). But, the demand for sustainable foods and an increased
consciousness of health and well-being, as well as other societal changes, create opportunities to
develop novel foods. However, consumers are programmed from early childhood to prefer
familiar foods (Tourila, Hartmann,2020). Also, the food industry has recently become among the
core aspects of global development agenda, because of its contribution to the GDP and food
security of both developed and developing economies (FAO, 2021).

Some innovations help firms to better deal with production uncertainties and increase
profits. Innovation is also fundamental to achieving sustainability and improving the
environmental performance of firms and the quality of products. Indeed, in recent times, the
concept of innovation has been increasingly studied in relation to the concept of sustainability
(Caiazza, Bigliardi, (2020). Innovation is recognized as one of the main elements of a company’s
success. Its role is fundamental in determining higher performance and in ensuring the survival
of a company in the market. Generally, any new development adopted by a company is
considered innovation (Bigliardi, Ferraro, Filippelli, Galati, 2020). Following the Agenda 2030
for Sustainable Development, the main challenge for the agrofood sector is to innovate food
production, offering sustainable, smart and safe solutions. The future of food production will be
oriented more and more towards sustainable industries with high technological content to
guarantee food safety and food security (Bigliardi, Filippelli, 2022).

Bitter gourd (Momordica charantia L.) is member of the Cucurbitaceae family and native
is India (IndoBurma region) with chromosome number (2n)= 22. Depending on location is
known variously as karela, bitter gourd, bitter melon, balsam pear (India), Kugua (China),
Nigeria URI (Japan), Ampalaya (Philippines), Mara (Thailand) and Peria (Malaysia). It is widely
grown and consumed vegetable in Asia, East Africa, India as well as South America. Bitter gourd
provides health benefits against various ailments for improving the quality of life. It is nutrient
dense plant-based food containing versatility of bioactive compounds such as alkaloids,
polypeptide, vitamins, and minerals. In view of presence of bioactive compounds, it has the
ability to fight against various lifestyle related disorders, e.g. help in weight loss, diabetes
mellitus, anti cancer properties, abdominal pain, kidney (stone), fever and liver cleanser. (Kumar,
Kumar, Shekhar, 2020). Also, bitter gourd is a tropical wine grown mainly in India, China and
South East Asia. The plant is cultivated mainly for its fruit part which is edible. Bitter gourd is
unaccepted widely due to its bitter taste. Nevertheless, the fruit is a source of several key
nutrients. The plant, as a whole contains, more than 60 phyto-medicines that are active against
more than 30 diseases, including cancer and diabetes. Currently, the incorporation of the
bioactive compounds isolated from bitter gourd into functional foods and beverages finds a new
horizon (Gayathry, John, 2022). Additionally, momordica charantia (M. charantia) is commonly
referred to as Bitter Gourd, Karela and balsampear, is a very familiar vegetable and widely
cultivate in Bangladesh. It has long been used as a traditional medicine for some ailments (Barua
et al.,2020)

It's a well-known fact that bitter gourd seed oil is a rich source of α-eleostearic acid that
have positive effects on breast cancer, diabetes and coronary artery diseases. The conventional
methods of oil extraction often lead to a lower yield and consumes more time (Naik et al., 2021).
Also, bitter melon seeds one such by-product obtained after processing of Bitter melons.
Nutritionally and therapeutically, it is rich in various phytochemicals and active ingredients.
Hence, in the present study, an effort has been made to utilize the Bitter melon seeds to extract
oil using novel extraction methodologies (under per optimized extraction conditions), namely,
microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE) and ohmic heat-
assisted extraction (OAE). The bio-based solvent p-cymene was used for extraction ( Naik,
Natarajan, Rawson, Rangarajan, Manickam, 2021). Also, candies are still favorites of children
today, though now it is more typically seen as type of garnish. However, candy also depends on
how people treat it. Unlike sweet pastries it is served as a dessert course at the end of a meal,
candies are normally eaten casually, often with the fingers, and also as a snack between meals.
Ampalaya and mint as main ingredient which is available at home and in the market can be more
soothing to taste to all level of consumers (Malilay, Aripan, 2023).
Objectives of the study

Specifically, this study seeks to answer the follow objectives:

1. To develop Cookies from Ampalaya Powder with the following treatment.
a. 50% Ampalaya Powder, 50% Sugar.
b. 25 % Ampalaya Powder, 75% Sugar.
c. 75% Ampalaya Powder, 25% Sugar.
2. To develop Loaf from Ampalaya Powder with the following treatment.
a. 25% Ampalaya Powder, 50% APF, 75% Sugar.
b. 50 % Ampalaya Powder, 75% APF, 50% Sugar.
c. 75% Ampalaya Powder, 25% APF, 25% Sugar.
3. To develop Pandesal from Ampalaya Powder with the following treatment.
a. 50% Ampalaya Powder, 50% APF, 25% Sugar.
b. 25% Ampalaya Powder, 75% APF, 50% Sugar.
c. 75% Ampalaya Powder, 50% APF, 75% Sugar.
4. To assess the level of sensory characteristics of Ampalaya Cookies, Loaf, and Pandesal
treatments as evaluated by panel evaluators in terms of aroma, appearance, taste, texture,
consistency, and accuracy?
5. To determine the level of acceptability of Ampalaya Cookies, Loaf, and Pandesal as
evaluated by panel evaluators from Bacolod City.
6. To assess the level of sensory characteristics of Ampalaya Cookies, Loaf, and
Pandesaltreatments as evaluated by 100 respondents in terms of aroma, appearance, taste,
texture, consistency, and accuracy?
7. To determine the level of acceptability of Ampalaya Cookies, Loaf , and Pandesal as
evaluated by the 100 respondents from Bacolod City.
8. To determine if there are significant differences in the sensory characteristics of
Ampalaya Cookies, Loaf, and Pandesal as rated by the expert evaluators.
9. To determine if there are significant differences in the level of acceptability of Ampalaya
Cookies, Loaf, and Pandesal evaluated by panel evaluators from Bacolod City.
10. To determine if there are significant differences in the sensory characteristics of
Ampalaya Cookies, Loaf, and Pandesal as rated by 100 respondents.
 11. To determine if there are significant differences in the level of acceptability of Ampalaya
Cookies, Loaf, and Pandesal as evaluated by 100 respondents from Bacolod City.

Hypothesis

1.There is no significant difference in the sensory evaluation of Ampalaya Cookies, Loaf and
Pandesal, as evaluated by panel evaluators.

2. There is no significant difference in the level of acceptability of Ampalaya Cookies, Loaf and
Pandesal evaluated by panel evaluators.

3. There is no significant difference in the sensory evaluation of Ampalaya Cookies, Loaf and
Pandesal as determined by 100 respondents.

4. There is no significant difference in the level of acceptability of Ampalaya Cookies, Loaf and
Pandesal as determined by 100 respondents.

Framework

INPUT PROCESS OUTPUT

ACCEPTABILITY
AND
Data Collected
DEVELOPMENT OF
thru survey
BITTER GOURD AS
questionnaire
ALTERNATIVE
PASTRIES”
Figure 1. Research Diagram

Schematic Diagram

Based on the diagram, the said group of students are the proponents who needs to collect
data and other necessary information thru survey questionnaire from the respondents who are
actively working as a Chef in Bacolod City, to get the result of The Acceptability and
Development of Bitter Gourd as Alternative Pastries.

Significance of the Study

This study will benefit the following:

Bachelor of Science in Hospitality Management (BSHM) Students

Nutritionist / Dieticians

Health-Conscious Consumers

Future Researchers

CHTM Faculty

Bakers

Entrepreneurs

Scope and limitation of the study

 This study is limited to a population

Definitions of Terms

Dehydrator

Ampalaya

Literature