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BITTER GOURD (Momordica charantia): TASTE ACCEPTABILITY AND HEALING

EFFECT AGAINST DIABETES

Article · May 2023

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 BITTER GOURD (Momordica charantia): TASTE ACCEPTABILITY AND HEALING
EFFECT AGAINST DIABETES
Nailah Kahar1, Yesha Rain Agutaya1,Mickhaela Belle Acob1,Franky Vanessa Francisco1, Kim
Binas1, and Anamarie Valdez2

Sultan Kudarat State University, ACCESS,

EJC Montilla, Tacurong City
Correspondence: E-mail: [email protected]

ABSTRACT

This study aimed to determine the taste acceptability and healing effect of the
bitter gourd by formulating a drink for diabetic patients. The researchers handed out 5
formulations and evaluation rating sheets that scale their appearance, aroma, taste,
texture, and overall acceptability to the diabetic respondents. The ratings showed that
formulation 1, which contained 50% bitter gourd and 50% Fuji apple extracts, was not
favorable. Formulation 2, which contained 50% bitter gourd and 50% melon extracts,
was also not approvable. Formulation 3, on the other hand, contained 50% bitter gourd
and watermelon extracts received quite high ratings. Formulation 4, which contained
50% bitter gourd and 50% pineapple extracts, was unfavorable. And formulation 5,
which contained 20% bitter gourd, 20% Fuji apple, 20% melon, 20% watermelon, and
20% pineapple extracts, received high ratings. It is found that of the 5 bitter gourd drink
formulations, formulation 5 received the highest rating scale in each attribute, making it
the most acceptable bitter gourd drink. The type of fruit sweetener, amount of extract,
and the quality of the attributes affected the bitter gourd drink’s acceptability rate.
Overall without the fruit sweeteners, the bitter gourd extract has the same efficiency in
reducing the blood’s glucose levels but the flavor would be very undesirable, making its
taste unacceptable for diabetic patients. As a result, having fruit sweeteners can be
used as a more palatable and effective aid for diabetes as revealed in formulation 5
which had an 80% concentration of fruit sweeteners. It is recommended to use less
bitter gourd extract and fruit sweeteners. It is also recommended to test different
varieties of bitter gourds, such as the Indian Karela which has a less bitter taste.

KEYWORD: Bitter gourd, Momordica charantia, taste acceptability, healing effect, diabetes, fruit
sweetener, bitter gourd drink, drink formulation, SKSU, Philippines

INTRODUCTION

Bitter gourd, scientific name Momordica charantia, is also known as Karela, Carilla, bitter
apple, bitter squash, or balsam pear in other countries. Locally, it is known as ampalaya, bitter
melon, or bitter gourd. It is a tropical and subtropical vine of the family Cucurbitaceae, widely
grown for its edible fruit which is among the most bitter of all fruits. Its color is dark green and
looks somewhat like cucumber or zucchini with warts. Studies with laboratory animals and

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limited studies with human beings provide sufficient evidence that bitter gourd's leaf and fruit
extract, and its dried, powdered leaf, as well as the whole fruit, can significantly reduce the
blood-sugar levels.

Diabetes is a chronic metabolic disease characterized by high levels of glucose in the

blood, which causes serious damage to the heart, blood vessels, eyes, kidneys, and nerves
over time. This disease affects one out of every 14 Filipino adults in the Philippines Evidently,
many diabetics find it difficult to take the extract due to its strong taste. In some cases, they
need to take a tablespoon of sugar to improve the taste. This practice is essentially not good
enough since it can disrupt its effectiveness.

It is on this premise that the researchers were prompted to come up with an idea to
develop a naturally sweetened juice of the bitter gourd extract using various fruits to improve its
taste acceptability. The purpose of this study is to aid diabetic patients in lowering their blood’s
glucose levels in a savoring, affordable, and convenient way.

Statement of the Problem

This study’s primary purpose is to determine the acceptability of bitter gourd and its
healing effect against diabetes. Specifically, the researchers sought to answer the following
questions:

1. What is the sensory evaluation of the different formulations of bitter gourd drink in terms of as
perceived by diabetic patients:
1.1. Appearance;
1.2. Aroma;
1.3. Taste;
1.4. Texture; and
1.5 Overall acceptability?
2. Is the overall acceptability of the bitter gourd drink affected by the kind of fruit sweetener and
its extract amount?

3. Is there a significant difference in the level of acceptability in the attributes of the 5

formulations for bitter gourd drinks?

METHODOLOGY

The research had an experimental nature of the study. The experimental nature
determines the sensory evaluation of the different formulations of the bitter gourd drink, the
effects of the kind of fruit sweetener, the effects of the amount of extract, and the significant
difference in the level of acceptability in the attributes of the 5 formulations of the bitter gourd
drinks

Respondents of the Study

There were 30 respondents who were evaluated on the sensory quality of the bitter
gourd drink in terms of appearance, aroma, taste, texture, and overall acceptability. They were
diabetics whose ages range from 20 to 80 years old.

Processing of the experiment

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 The researchers washed and sliced the bitter gourds, Fuji apples, melons, watermelons,
and pineapples into small pieces and placed them into separate bowls. The bitter gourd’s juice
was extracted first by a juicer and was poured into the cups depending on the percentage for
each formulation. Then followed the different fruits and were also poured into their respective
cups depending on their formulation’s percentage. The drinks were covered and were written
with a label. F1, F2, F3, F4, and F5 indicated what formulation each of the bitter gourd drinks
was. The evaluation rating sheets were then handed out to the respondents to rate each
formulation without revealing each drink’s contents to avoid bias or influence.

Food Formulation

Formulation 1 – Bitter gourd extract (50%) + Fuji apple (50%)

Formulation 2 – Bitter gourd extract (50%) + melon (50%)
Formulation 3 – Bitter gourd extract (50%) + watermelon (50%)
Formulation 4 – Bitter gourd extract (50%) + pineapple (50%)
Formulation 5 – Bitter gourd extract (20%) + Fuji apple (20%) + melon (20%) + watermelon
(20%) + pineapple (20%)

Data Gathering Procedure

The data gathered in this study were the following:
1. Sensory evaluation of the different formulations of bitter gourd drink. This was done by
using the Evaluation Rating sheets based on a 7-point hedonic scale. The Just About
Rating Scale was used to evaluate the 5 sensory parameters, namely: appearance,
aroma, taste, texture, and overall acceptability.

2. Kind of fruit sweetener and the amount of extract’s effect on the overall acceptability of
the bitter gourd drink. This was revealed by inviting 30 diabetics to evaluate each
formulation and await their results and feedback.

3. Significant difference in the level of acceptability in the attributes of the 5 formulations for
bitter gourd drinks. This was determined by calculating the absolute differences of each
formulation’s attributes based on their averages.

Data gathered were collated, tabulated, and subjected to statistical treatment to answer
the problems of the study.

Statistical Treatment

To determine the sensory quality of the bitter gourd drink, the Likert Scale was used. In
describing the result, the following scale was applied.

Range Interpretation
6.16 – 7.00 Highly acceptable
5.30 - 6.15 Moderately acceptable
4.44 - 5.29 Slightly acceptable
3.58 - 4.43 Neither acceptable nor unacceptable
2.72 - 3.57 Slightly unacceptable
1.86 - 2.71 Moderately unacceptable

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 1.00 - 1.85 Highly Unacceptable

RESULTS AND DISCUSSION

Sensory evaluation of the different food formulations

The sensory evaluation of the different formulations of the bitter gourd drink by the 30
diabetic respondents is presented in Tables 1-5.

TABLE 1. SENSORY EVALUATION OF FORMULATION 1

Average Interpretation
Appearance 3.43 Slightly unacceptable

Aroma 3.3 Slightly unacceptable

Taste 3.06 Slightly unacceptable
Texture 4.5 Neither acceptable nor
unacceptable
Overall Acceptability 3.53 Slightly unacceptable

Based on the table above, formulation 1 of the bitter gourd drink which contained 50% of
bitter gourd extract and 50% of Fuji apple extract was not savored and enjoyed by the diabetic
patients. Significantly, its taste and overall acceptability were scaled low.

Fuji apples are juicy, sweet, flavorful, and have beautiful bright red skin. Most Fuji apple
trees grow to be about 15 -25 feet tall and can live for up to 100 years. Some cultivars of Fuji
Apples include "sport" apples that have different colored or shaped fruit such as "Red Delicious"
sport apples. Fuji apples are suitable for both eating fresh in hand or as an ingredient in recipes.
Fuji apples are an apple variety grown in Japan. Commonly known as “Fuji” apples, they were
first bred in the resort town of Fuji City where the apple variety gains its name from. They are
considered very sweet and flavorful, crisp, juicy, and aromatic in taste. These apples are also
known for their high nutritional value which makes them both good for dieting as well as for
children's health. They contain carotenoids called zeaxanthins that have powerful antioxidant
properties that help protect against free radicals and age-related damage to cells (Jincan Luo,
Pei Zhang, Siqian Li, Nagendra P. Shah, 2016).

Apples are packed with nutrients. Apples pack quite a punch when it comes to their
nutritional value for the price, as well. One medium-sized apple contains only 95 calories, has
no fat, and is a good source of potassium, dietary fiber and vitamin C. Apples also contain
quercetin and epicatechin, two powerful antioxidants that may help ward off cancer cells. Apples
are full of vitamins, minerals, and fiber that can help you prevent disease, maintain healthy skin,
and promote weight loss. The fruit is also a good source of potassium—a mineral that helps
reduce high blood pressure. Apples have proven antioxidant benefits, which have been linked to
improving eye health, maintaining healthy digestion, and possibly preventing cancer or heart
disease (Ariane Lang, BSc, MBA, and Kerri-Ann Jennings, MS, RD, 2022).

Fruit consumption is associated with improved health, but apples have received little
attention in the literature. However, several studies have shown that apple consumption may be
associated with reversal of vascular aging, improved lipid profiles, and reduced vascular
oxidative stress. Apples are good sources of dietary fiber, pectin and vitamin C. They also

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provide a substantial amount of soluble fiber as well as some folate and calcium. Fuji apples
contain fewer glycoalkaloids than other apple varieties. Glycoalkaloid content in apples has
been linked to adverse health effects such as neurological disorders, hypertension, and
gastrointestinal problems (Jincan Luo, Pei Zhang, Siqian Li, Nagendra P. Shah, 2016).

TABLE 2. SENSORY EVALUATION OF FORMULATION 2

Average Interpretation
Appearance 4.6 Neither acceptable nor
unacceptable
Aroma 4.46 Slightly acceptable
Taste 3.56 Slightly unacceptable
Texture 5.06 Slightly acceptable
Overall Acceptability 3.76 Neither acceptable nor
unacceptable

Based on the table above, formulation 2 of the bitter gourd drink which contained 50% of
bitter gourd extract and 50% of the melon extract was not savored and enjoyed by the diabetic
patients. Significantly, its taste and overall acceptability were scaled low.

Cantaloupe, sweet melon, or rock melon (Cucumis melo) is a musk-flavored gourd plant
native to Southern Africa that is now commonly farmed as an annual fruit crop in temperate
climes around the world. The cantaloupe is called Cantalupo, an Italian town near Rome.
Cantaloupe is a type of muskmelon related to honeydew. It varies from honeydew in that its
outer rind is hard and grayish-green in color, while the flesh behind the rind should be brilliantly
colored pink or orange (Marion Eugene Ensminger, Audrey H. Ensminger, 1993).

Vitamins B1, B2, and B6, as well as folate, niacin, and potassium, are all abundant in
cantaloupe. Cantaloupe is high in phytochemicals like carotenoids (which the body converts to
vitamin A), flavonoids like quercetin, and other antioxidants, in addition to its nutritional benefits.
Cantaloupe has long been used as a medicinal fruit, and it is believed to help with digestion,
immunity, and energy. The fiber in cantaloupes can help decrease blood cholesterol and avoid
constipation (USDA, 2019).

Cantaloupes are a great source of hydration because of their high water content, as well
as the vitamins and minerals they contain. They also offer fewer than 100 calories per serving,
making them a healthier option than other fruits. Some research suggests that cantaloupe,
particularly honeydew melons, can help lower cholesterol, prevent heart disease, improve blood
pressure, and keep blood sugar levels stable (Dan Brennan MD, 2020).

A cantaloupe's health benefits include possible anti-inflammatory, anti-cancer, and

cholesterol-lowering effects. Vitamin A helps keep your skin smooth and healthy. It also helps you
see in dim light and has antiviral properties. While the fiber content of melon isn't as high as others
like apples or pears, cantaloupe makes it up by providing 3 grams of protein per fruit serving.
Vitamin C helps to keep your immune system strong and wards off colds, flu, and other illnesses.
Vitamin C also suppresses symptoms of arthritis (Dan Brennan MD, 2020).
TABLE 3. SENSORY EVALUATION OF FORMULATION 3
Average Interpretation

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Appearance 5.06 Slightly acceptable

Aroma 4.66 Slightly acceptable

Taste 4.26 Neither acceptable nor
unacceptable
Texture 5.03 Slightly acceptable
Overall Acceptability 4.56 Slightly acceptable

Based on the table above, formulation 3 of the bitter gourd drink which contained 50% of
bitter gourd extract and 50% of the watermelon extract was quite savored and enjoyed by the
diabetic patients. Significantly, its taste and overall acceptability were scaled quite high.

Citrullus lanatus (C. lanatus), commonly known as the watermelon, is a flowering plant
native to southern Africa that belongs to the Cucurbitaceae family (previously Cucurbitaceae),
which contains squashes, lagenarias, gherkins, and cucumbers. Citron melon, pear melon,
golden melon, and wintermelon are some of the other English names for this fruit. The fruit is
also called a "melon", although this typically refers to any variety of Cucurbita pepo having white
or yellow flesh rather than the reddish-orange flesh common among C. lanatus cultivars (The
World Flora Online Consortium, 2022).

Since watermelons contain 92% of water, they are incredibly hydrating. They're also high
in vitamins, minerals, and antioxidants, which support the immune system. Watermelons have a
cleansing effect. Lycopene, a potent antioxidant found in watermelon, protects against cancer,
cardiovascular disease, and macular degeneration (Kerri-Ann Jennings MS, RD and Fatima
Hallal APD, 2021).
Watermelons have a lot of health benefits. According to several studies, fruits are
superior to vegetables as nutritional sources of antioxidants and other beneficial substances.
Watermelon is high in vitamins A, B1, B2, B3, B5, and C, as well as iron, magnesium,
phosphorus, as well as dietary fiber. Citrulline-rich watermelon rind is used to treat cardiac
illnesses such as angina pectoris and hypertension. The anti-inflammatory properties of the fruit
can be utilized to treat arthritis and rheumatoid arthritis (SR Legacy, 2018. Sherry Christiansen,
2021).
TABLE 4. SENSORY EVALUATION OF FORMULATION 4
Average Interpretation
Appearance 4.56 Slightly acceptable

Aroma 4.16 Neither acceptable nor

unacceptable
Taste 3.13 Slightly unacceptable
Texture 4.86 Slightly acceptable
Overall Acceptability 3.4 Slightly unacceptable

Based on the table above, formulation 4 of the bitter gourd drink which contained 50% of
bitter gourd extract and 50% of pineapple extract was not savored and enjoyed by the diabetic
patients. Significantly, its taste and overall acceptability were scaled low.

The pineapple is a tropical plant of the Bromeliaceae family. As an alternative to the

complete fruit, the pineapple plant's fruit is termed "pineapple." Pineapples are native to Central
America, but they have spread to many tropical islands, as well as South Africa, Hawaii, and

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Australia. Pineapple may be cultivated in frost-free locations with enough of sunlight. Grafting is
the most common method of propagation. You can also start with seeds and cultivate them from
there. Seeds can be planted in the spring or autumn to ensure that plants reach their full height
during the growth season (Hossain, 2015).

Pineapple is used to treat a variety of health problems and disorders, including obesity,
diabetes, stomach ulcers, and cancer. It has been demonstrated in studies to help prevent heart
disease by reducing inflammation. Bromelain, an enzyme with anti-inflammatory effects, is
found in pineapple. According to the National Center for Complementary and Integrative Health,
bromelain is an enzyme that aids digestion. Bromelain helps your small intestine digest food by
breaking it down. Cell regeneration and repair may potentially benefit from the enzyme. When
you want to improve your overall health while lowering swelling or bruising, this is an excellent
item to eat (Hossain, 2015. Stephanie Booth, 2020).

Just over a fourth of your daily vitamin C needs are met by one cup of pineapple.
Vitamins C, B5, and B6 are abundant in pineapples. They also include folate and potassium, as
well as a variety of other vitamins and minerals important for optimum health. Pineapple also
has a lot of fiber, which helps you feel fuller for longer. Pineapple's vitamin C may aid in iron
absorption and lessen the risk of iron deficiency anemia. Pineapple includes the antioxidants
lutein and zeaxanthin, which jointly protect against age-related macular degeneration. Vitamin C
is vital for safeguarding and maintaining the health of skin cells, thus it can also help you
maintain a bright and clear complexion. Folate, a B vitamin, may also protect against birth
disorders like heart disease and spina bifida or other fetal neural tube malformations (Stephanie
Booth, 2020).
TABLE 5. SENSORY EVALUATION OF FORMULATION 5
Average Interpretation
Appearance 5.43 Moderately acceptable
Aroma 5.4 Slightly acceptable
Taste 6.66 Highly acceptable
Texture 5.86 Moderately acceptable
Overall Acceptability 6.73 Highly acceptable

Based on the table above, formulation 5 of the bitter gourd drink contained 20% of bitter
gourd extract, 20% of Fuji apple extract, 20% of melon extract, 20% of watermelon extract, and
20% of pineapple extract was savored and enjoyed by the diabetic patients. Significantly, its
taste and overall acceptability were scaled very high.

The consumption of fruit juices and nectars has increased in recent years driven mainly
by higher consumer awareness about the importance of choosing healthy foods to reduce the
risk of developing diseases and improving quality of life (Carbonell-Capella et al., 2015).
Consumers are increasingly concerned about their nutrition and fruit juice can be a great ally for
a healthy diet. Fruit juices are sources of vitamins, minerals, organic acids, and fiber whose
effect on human health is fundamental (Jiménez-Sánchez et al., 2015).

Industries are always looking to develop differentiated products that meet the changing
demands of consumers. In the beverage segment, a new market that is opening up is that of
juice originating from mixed fruit (Matsuura et al., 2004). The development of mixed fruit juice or
nectar is a resource available to the industry to develop unique drinks such as, for example,
those with new flavors, improved color and consistency, and moreover, mixed-fruit juices are an
alternative for adding nutritional value (Sobhana et al., 2015). According to Zotarelli et al. (2008),

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mixed fruit products join the nutritional characteristics of two or more fruits, and provide pleasant
sensory characteristics in order to gradually gain prime space in the consumer market. The
combination of fruit can also contribute to reducing the costs of some products by the addition of
cheaper fruits to high-cost fruits, filling shortages.

Effect of fruit sweeteners and the amount of extract on the overall acceptability

As shown in the interpretation of the overall acceptability in the tables above, the overall
acceptability of the bitter gourd drink is affected by the kind of fruit sweetener and its extract
amount. It is found that the bitter gourd extract was more compatible with the watermelon
extract resulting in a quite high overall acceptability compared to the Fuji apple, melon, and
pineapple. Fruits like watermelon that are sweet and hydrating can eliminate the unfavored
bitterness of the bitter gourd extract in the drink.

The amount of extract also poses an effect on the overall acceptability of the drink.
Formulations 1, 2, 3, and 4 each had the same amount of extract which was 50% bitter gourd
and 50% fruit sweetener. Although both had the same percentage of extract, the bitterness
gravely overpowered the given sweetness resulting in the low overall acceptability of the
diabetic respondents. Compared to formulation 5 which had 20% bitter gourd extract and 80%
fruit sweeteners, the bitterness was still present in the drink but was now manageable as
reported by the respondents. This led formulation 5 to be the most acceptable bitter gourd drink.
Differences in the level of acceptability in the attributes of the five formulations
The differences in the level of acceptability in the attributes of the 5 formulations for
bitter gourd drinks are presented in Tables 6-9.
TABLE 6. COMPARISON OF THE 5 FORMULATIONS’ APPEARANCE
Comparison Absolute differences Results
F1 to F2 1.16667 Significantly different
F1 to F3 1.63334 Significantly different
F1 to F4 1.13334 Significantly different
F1 to F5 2 Significantly different
F2 to F3 0.46667 Significantly different
F2 to F4 0.03333 Significantly different
F3 to F4 0.5 Significantly different
F3 to F5 0.36666 Significantly different

TABLE 7. COMPARISON OF THE 5 FORMULATIONS’ AROMA

Comparison Absolute differences Results
F1 to F2 0.86667 Significantly different
F1 to F3 1.3667 Significantly different
F1 to F4 0.86667 Significantly different
F1 to F5 2.1 Significantly different
F2 to F3 0.2 Significantly different
F2 to F4 0.3 Significantly different
F3 to F4 0.5 Significantly different
F3 to F5 0.73333 Significantly different

TABLE 8. COMPARISON OF THE 5 FORMULATIONS’ TASTE

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 Comparison Absolute differences Results
F1 to F2 0.5 Significantly different
F1 to F3 1.2 Significantly different
F1 to F4 0.06666 Significantly different
F1 to F5 3.6 Significantly different
F2 to F3 0.7 Significantly different
F2 to F4 0.43334 Significantly different
F3 to F4 1.13334 Significantly different
F3 to F5 2.4 Significantly different

TABLE 9. COMPARISON OF THE 5 FORMULATIONS’ TEXTURE

Comparison Absolute differences Results
F1 to F2 0.56667 Significantly different
F1 to F3 0.53333 Significantly different
F1 to F4 0.46667 Significantly different
F1 to F5 1.36667 Significantly different
F2 to F3 0.06666 Significantly different
F2 to F4 0.2 Significantly different
F3 to F4 0.16666 Significantly different
F3 to F5 0.83334 Significantly different

Based on the tables above and the responses of the diabetic patients, there is a
significant difference in the level of acceptability of the 5 formulations of the bitter gourd drink’s
appearance, aroma, taste, and texture. Of the 5 formulations of the bitter gourd drinks,
formulation 5 had the highest rating scale in its appearance, aroma, taste, and texture resulting
in a high rating scale for its overall acceptability which makes it the most acceptable bitter gourd
drink.

GENERAL CONCLUSIONS AND RECOMMENDATIONS

The results revealed that formulation 5 had the highest acceptance rate among diabetic
patients in terms of the sensory evaluation and its overall acceptability. Therefore, the 80%
concentration of fruit sweeteners was the most efficient for lowering the bitterness of the bitter
gourd fruit. The overall findings are that without the fruit sweeteners, the bitter gourd extract has
the same efficiency in reducing the blood’s glucose levels but the flavor would be very
undesirable, making its taste unacceptable for diabetic patients. As a result, having fruit
sweeteners can be used as a more palatable and effective treatment for diabetes.

As an outcome and in order to improve the study, the following recommendations are
hereby made:

1. It is recommended to use less bitter gourd extract. It is also seen in the results that the
extracts that use sweeter tasting fruits are more favorable.

2. The acceptability of the bitter gourd extract may be further tested by using different
varieties of bitter gourds, such as the Indian Karela which has a less bitter taste.

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