The Effects Of Bitter Melon (Momordica charantia L.) Powder On The Quality Characteristics Of Dark Bread

Simona Maria MAN, Adriana PĂUCEAN, Maria Simona CHIȘ, Ecaterina PURICE, Larisa Rebeca ȘERBAN, Ioana Elena MUREȘAN (VIMAN), Delia Elena PĂUȘAN, Anamaria POP, Sevastița MUSTE


This study was conducted to investigate the effects of bitter melon (Momordica charantia L.) powder on the dark bread quality characteristics. The bitter melon powder was blended with dark wheat flour at different levels: 1.5%, 2%, 2.5% and 3% for preparing bread samples. Physical-chemical, antioxidative, and sensory properties, were studied. By increasing bitter melon powder content in bread increased ash, protein, and fat content were recorded. With respect to the specific volume of the bread, a slightly decrease with the increased level of bitter melon powder was found, without affecting the quality characteristics of the bread. Also, the addition of BMP led to a decrease in the total carbohydrate content for dark bread with the 3% bitter melon powder. Moreover, the addition of 3% BMP registered a positive influence on the total phenolic content and on the antioxidant activity of bread. The nutritional and sensorial results of the present study demonstrated that 2.5% BMP could be added in the bread manufacturing without affecting the bread aftertaste, offering promising healthy and nutritious alternative to consumers.


Momordica charantia, bioactive compounds, bitter melon, dark bread, powder.

Full Text: