Influence of sodium chloride treatment and polysaccharides as debittering agent on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd (Momordica charantia) juice

Abstract

The effects of sodium chloride (NaCl) (3.5%) solution and polysaccharides, such as carboxymethyl cellulose (CMC) (0.1, 0.3 and 0.5%) and gum arabic (5, 10 and 15%), on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd juice were investigated. An increase in the concentration of CMC and gum arabic significantly was observed to increase the lightness (L value) and the viscosity (mPas) of bitter gourd juice at all levels. Increased concentrations of gum arabic significantly increased the total soluble solids. The bitter gourd fruit treated with NaCl solution produced the highest lightness (L value) and scavenging activity of free radical 2,2-diphenyl-1-picrylhydrazyl of bitter gourd juice. Increased concentration of gum arabic up to 15% significantly increased the total phenolic content. The addition of 5% gum arabic effectively reduced the bitterness of the bitter gourd juice. Viscosity of the juice resulted in negative correlation for bitterness.

Upaya Penghilangan Rasa Pahit Tepung Biji Kelor (Moringa oleifera) dan Aplikasinya untuk Pangan Fungsional

“…Ogunsina et al (2015) menambahkan bahwa proses perebusan biji kelor dengan air mendidih selama 35 menit dapat menurunkan rasa pahit pada roti dan kukis. Proses perendaman dalam larutan NaCl dan NaHCO3 dapat menurunkan rasa pahit pada Momordica charantia dan Lupinus albus (Rashima et al 2017b;Ertas dan Bilgicli 2014). Indriasari et al (2016) menyatakan dengan perebusan 85°C selama 7,5 menit mampu menurunkan kom-ponen saponin yang ada dalam daun kelor hingga 3,9%.…”

“…Analisis sensori pengukuran rasa pahit menggunakan rangkaian metode uji rating intensitas rasa pahit berdasarkan Meilgaard et al (2004) dengan modifikasi Ogunsina et al (2015) dan Rashima et al (2017b). Metode ini dilakukan dalam 4 tahap, yaitu tahap seleksi panelis berdasarkan tingkat kesehatan, kepekaan membedakan 5 rasa dasar, dan kepekaan membedakan dan mengurutkan rasa pahit dalam berbagai konsentrasi.…”

“…Proses perebusan telah dibuktikan dapat mengurangi rasa pahit yang terdapat dalam paria (M. charantia), kacang lupin (L. albus), dan biji kelor (M. oleifera) (Rashima et al 2017b;Ertas & Bilgicli 2014;Ogunsina et al 2015). Proses perebusan bertujuan untuk melunakkan tekstur biji kelor, membantu mengikat dan memisahkan antigizi dan komponen fitokimia polar pada biji, serta inaktivasi enzim βglikosidase.…”

“…Perendaman dalam NaCl terbukti menurunkan rasa pahit dalam paria (M. charantia) akibat dari rasa asin yang mampu menutupi rasa pahit (Rashima et al 2017b). Perlakuan perendaman NaHCO3 memiliki rasa pahit yang tidak berkorelasi dengan penambahan suhu perebusan.…”

Bioactivity of Fucoidan as an Antimicrobial Agent in a New Functional Beverage

“…Therefore, the impact of fucoidan extracts on the sensory properties of this novel food formulation will also depend on these specific features of fucoidan, and it should be optimized for the matrix in which the fucoidan is incorporated. The main physico-chemical changes in apple juice expected as a result of the addition of fucoidan could be increases in the lightness (L value), viscosity (mPas), and turbidity of the liquid at high concentrations, accompanied by increases in the total soluble solids and the antioxidant potential of the juice [31].…”