Formulation and sensory attributes of the pickle made from bitter gourd lemon and green chilli

Abstract

Bitter gourd (Momordica charantia) is one of the major vegetable crops, which belongs to the family Cucurbitaceous. It is used not only as a food but also as medicine. Bitter gourd is rich in many valuable compounds and nutrients. It is useful for diabetics’ patients. the present study aimed to develop special pickle for diabetic patient the bitter gourd pickle were prepared by three different sample proportion A (100%bitter gourd) B (bitter gourd 100%+25% lemon+20%green chilly 10%) C (bitter gourd 100% +lemon30%) D (bitter gourd 100%+10% lemon and 5% green chilly).The developed pickle were sensory evaluated by using nine point hedonic scale. The result indicated that pickle B were most acceptable than other sample. Depending upon sensory evaluation we conclude that sample B was most acceptable for commercial production.