Please use this identifier to cite or link to this item: http://prr.hec.gov.pk/jspui/handle/123456789/7025
Title: Functional properties of bitter gourd phytochemicals in product development
Authors: Naz, Rabia
Keywords: Applied Sciences
Chemical engineering
Food technology
Issue Date: 2015
Publisher: UNIVERSITY OF AGRICULTURE, FAISALABAD
Abstract: Functional and health endorsing benefits of various foods are often attributed to their phytochemistry. The bitter gourd holds potential in improving the food products quality owing to its incredible versatility in compounds. In the current exploration, different bitter gourd varieties and their parts were evaluated for their therapeutic potential and utilization in value added baked products. For the purpose four types of bitter gourd powders i.e. whole fruit, seedless fruit, seeds and extracts were prepared. Compositional analysis revealed that bitter gourd variety FSD-Long along with parts is rich source of minerals, ascorbic acid, carotenoids, tocopherols (α, β & γ), phenolic acids, saponin, charantin, alkaloids, momordicin, fatty acids and dietary fiber.However, extract possessed higher concentration of water soluble substances than otherparts. All parts ofFSD-Long inhibited in vitrolipid peroxidation and scavenged DPPH radicals significantly. Afterwards, all parts of the selected variety (FSD-Long) were added in cookies at various levels to enrich the formulation. Considering the results of characterization and product development; whole fruit, flesh and seed part @ 3%, and extract @ 0.5% were selected for further use in efficacy study. The experimental rats modeling comprised of three segments including normal, hyperglycemic and hypercholesterolemic Sprague Dawley rats. Initial trials were conducted in normal rats; indicated that diets prepared with bitter gourd parts hold hypoglycemic and hypocholesterolemic perspectives. In the second section, streptozotocin injection was used to induce diabetes mellitus in rats and observed a decrease of 42.22% glucose in group fed extract based cookies. Furthermore, level of insulin increased in bitter gourd part cookies upto 58.64% indicated that the experimental diets hold insulin tropic potential. Final efficacy trials were conducted involving hypercholesterolemic rats. In control group, momentous increase in serum cholesterol, triglycerides and LDL levels was observed. All parts attenuate the cholesterol 18.79 to 40.17% triglycerides 25.97 to 37.01% and LDL 14.49 to 26.09%. All parts reduced the serum glucose significantly by enhancing insulin secretion. From the present study, it is deduced that bitter gourd extract can be supplemented in food products for the management of these maladies.
URI:  http://prr.hec.gov.pk/jspui/handle/123456789//7025
Appears in Collections:PhD Thesis of All Public / Private Sector Universities / DAIs.

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