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The study is organized into three distinct phases, each focusing on a critical aspect of the research objective:
Additionally, information on the consumption pattern of bittergourd and other dietary practices was collected to complement the study findings.
Three varieties of bitter gourd recipes were developed in the current study.
They were bittergourd thuvaiyal, bittergourd raita and bittergourd juice (at different dilution levels). Recipes were standardised with the help of guidelines of FSSAI. Three variations of each recipe were carried out before they were standardised. During the process of standardisation, the quantity of ingredients, cooking temperature and time, serving size, recipe yield, equipment and utensils used, recipe title and recipe category were also finalised and documented to maintain consistency during every preparation.
Sensory evaluation is a scientific method used to analyze and interpret consumers acceptability perception towards a newly developed product through five senses of sight, smell, touch, taste and hearing (Svensson, 2012).
The sensory evaluation was done with a five point hedonic scale with a group of 30 members that constituted post graduate students and staff members of Food Service Management and Dietetics Department.
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The samples were evaluated by the panelists for flavor, texture, color, odor, appearance, bitterness (taste) and overall acceptability.
While evaluating the samples, the sensory practices were followed according to the procedure recommended by International Food Technologist (IFT, 2017).
The coded samples were presented to each of the panelist. Hence, each panel member were given a serving plate with a spoon, cup and a bottle of water to rinse their mouth after each testing to avoid any bias. Instructions were given to the panelists that they have to rinse their mouth with water between tasting of each recipe to remove the taste of the previous food.
Phytochemicals screening of bittergourd incorporated recipes namely Bitter gourd Thuvaiyal, Bitter gourd Raita and Bitter gourd Juice were performed as there is no clinical validation available claiming its nutraceutical effect. Recipes with higher acceptability score in each of the selected recipes of thuvaiyal, raita and bitter gourd juice were subjected to phytochemical analysis which included total phenolics, flavonoids, alkaloids and saponins. The detailed procedure followed for the analysis of each of the phytochemicals are listed below,
Reagents: Quercetin, Folin- Ciocalteu reagent, ascorbic acid, Aluminium chloride, Methanol, sodium carbonate and potassium acetate.
The standardized bittergourd recipe namely Thuvaiyal, salad (raita) and raw bittergourd were dehydrated and pulverized following the methods of Sushant and Aryal et al., (2019). 70 g of pulverized powder and 350ml of methanol in the ratio of 1:5 was mixed and maintained for a period of 7 days at room temperature with frequent agitation.
The total phenolics were determined using Folin-Ciocalteu method adopted by Lee et al., (2015). 1 ml of extract solution was mixed with 2.5 ml of 10% Folin-Ciocalteu reagent. After 5 min, 2.0 ml of 75% sodium carbonate was subsequently added to mixture and incubated at 500c for 10 min with intermittent agitation. The sample was cooled and the absorbance was measured using UV spectrophotometer at 765 nm against the blank. Gallic acid was used as standard for calibration curve. The data was expressed as mg/g of gallic acid equivalents in milligrams per gram (mg GAE/g) of dry extract.
The total flavonoid content of crude methanolic extract of bittergourd and its recipes was performed by aluminium chloride colorimetric method adopted by Djeridane et al., (2006). 1 ml of the extract solution was mixed with 1 ml aluminium chloride ethanol solution and incubated for 10 minutes at room temperature, the absorbance was measured at 415 nm with UV spectrophotometer. Quercetin was used as a standard for calibration curve and the results were expressed as quercetin equivalents (µg QE/mg) of extract.
The sample extract (1mg) was dissolved in dimethyl sulphoxide (DMSO), added 1ml of 2 N HCl and filtered. This solution was transferred to a separating funnel, 5 ml of bromo-cresol green solution and 5 ml of phosphate buffer were added. The mixture was shaken with 1, 2, 3 and 4 ml chloroform by vigorous shaking and collected solution in a 10-ml volumetric flask and diluted to the volume with chloroform. A set of reference standard solutions of atropine (20, 40, 60, 80 and 100 μg/ml) were prepared in the same manner as described earlier. The absorbance for test and standard solutions were determined against the reagent blank at 470 nm with an UV/Visible spectrophotometer. The total alkaloid content was expressed as mg of AE/g of extract (AOAC, 2006).
Total saponin determination was done using anisaldehyde reagent. Sample solution was prepared in water. Weighed 10 mg of diosgenin, dissolved in 16 mL of methanol, and add 4 mL of distilled water. Standard solutions of diosegenin (20, 40, 60, 80 and 100 μg/ml) were prepared 80% aqueous methanol. Mixed thoroughly and start pipetting immediately. For total saponins estimation 500μl of sample, 500μl of 0.5% anisealdehyde reagent, were mixed and kept aside for 10 min. Later, 2 ml of 50% sulphuric acid reagent was added and tubes were mixed. Tubes were then kept in water bath with constant temperature of 60º. After 10 min tubes were cooled and absorbance was taken at 435 nm. Same method was followed for standard solution. The amount of saponins was calculated as saponin equivalent from the calibration curve of standard (AOAC, 2006).
The selected recipes of bittergourd thuvaiyal, raita and juice were analysed for their glycemic index. The glycemic index for selected bittergourd recipes was conducted among the consented healthy volunteers (n=6). The human ethical guidelines were followed according to the declaration of Helsinki (2018). The study protocol was approved by the ethical committee of Avinashilingam Institute for Home Science and Higher Education for Women IHEC (AUW/IHEC/FSMD-19-20/XPD/11) (Enclosure I).
Six samples were selected by purposive random sampling method and then the glycemic index test was done for those selected samples. In addition to that anthropometric measurements were done to verify their health status. Among the anthropometric readings like Body Mass Index and Waist Hip Ratio were assessed for subjects (3 males and 3 females).
To determine GI of the test food, blood glucose levels were assessed among overnight fasting (10-12 hrs) volunteers (n=6) on 3 alternative days. Blood glucose levels were assessed using strip method with the help of hand held glucometer. The subjects were encouraged to warm their hands (by rubbing the palms together) to increase blood flow. Blood samples were collected at intervals of 30 min for 2 hr (0, 30, 60, 90 and 120 min). The blood glucose concentrations were determined using a glucometer with a glucose test strip.
According to ICMR nutritive value, 100g of bread contains 50 g of carbohydrates given as reference food and equivalent to that 1 serving portion of 83g of bittergourd recipes were given.
After overnight fasting, fasting blood glucose level was assessed, volunteers were allowed to have 4 slices of bread as a standard food in a comfortable place. In addition, they also had water. Blood samples were taken at 0, 30,60,90 and 120min. The blood glucose concentrations were determined immediately using the glucometer both at baseline and after the reference food intake.
After wash out period of three days, test foods was consumed by each volunteer. Blood samples were taken at 30,60,90 and 120 min. The blood glucose concentrations were determined immediately using the glucometer both at the baseline and after supplementation with the selected recipes of bittergourd.
Again, after wash out period of three days, test food was consumed by each volunteer. Blood glucose level was assessed using the glucometer both at the baseline and after supplementation with the selected recipes of bittergourd.
The incremental area under the blood glucose response curve (IAUC), ignoring the area beneath the baseline was calculated geometrically. The IAUC calculated for each test meal consumed by each subject was expressed as a percentage of the mean IAUC for the standard food consumed by the same subject as follows:
Incremental area under the 2 hours blood glucose
curve after eating 50 g of carbohydrate from test food
GI= ×100
Incremental area under the 2 hours blood glucose curve after taking 50 g of reference food.
Table: Glycemic Index and Glycemic Load Categories
| Category | Glycemic Index (GI) | Glycemic Load (GL) |
|---|---|---|
| Low | Less than or equal to 55 | Less than or equal to 10 |
| Medium | 56-69 | 11-19 |
| High | 70 or more | 20 or more |
A survey was conducted among the household women respondents (n=50) residing in Ramalingam colony, Coimbatore. A well structured interview schedule was used to collect data on their likeliness, knowledge and awareness about the usage of bittergourd in their houses (Figure IV).
As part of the interview schedule, there were 7 sections. The first section dealt with their demographic details and socioeconomic status, the second one outlined the health status of the respondent and family members, third section dealt with the anthropometry assessments, fourth on diet pattern, fifth consisted of knowledge level of bittergourd usage with 5 questions, likeliness of bitter gourd with 7 questions and awareness about bittergourd and glycemic index with 5 questions each and seventh on food frequency (Enclosure II).
The respondents were chosen randomly using convenient sampling procedure. In addition to their survey, a general nutritional awareness on the usage of bitter gourd and their health benefits were delivered. Also, pamphlets were given and preparation of different recipe were also discussed with each subject in the regional language.
The collected data underwent statistical analysis using SPSS software, applying correlation, one-way and two-way ANOVA, and percentage coefficient analysis. These methods facilitated a comprehensive evaluation of the sensory attributes, phytochemical content, and glycemic index of bittergourd recipes, alongside insights into consumption patterns.
This study systematically explores the potential health benefits of bittergourd through culinary innovation, phytochemical assessment, and glycemic index evaluation. By integrating sensory evaluation with biochemical analysis, the research provides valuable insights into the nutritional profile of bittergourd recipes, offering a scientific basis for their dietary inclusion to manage glycemic response.
Glycemic Index and Load Categorization for Dietary Planning. (2024, Feb 22). Retrieved from https://studymoose.com/document/glycemic-index-and-load-categorization-for-dietary-planning
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