Table 5.
Effect of control and treated bitter gourd juice on the sensory attributes of bitter gourd juice
| Sample | Viscosity | Bitterness | Sourness |
|---|---|---|---|
| Bitter gourd treated with 3.5% (w/v) NaCl | |||
| Bitter gourd juice | 4.4c ± 0.7 | 10.6a ± 1.1 | 5.5b ± 0.7 |
| Untreated bitter gourd | |||
| Bitter gourd juice | 4.3c ± 0.6 | 10.7a ± 1.7 | 8.8a ± 1.1 |
| Bitter gourd juice with carboxymethyl cellulose, CMC (w/v) | |||
| 0.1% | 4.6c ± 1.6 | 10.4ab ± 1.7 | 8.2a ± 0.7 |
| 0.5% | 7.1b ± 0.3 | 9.3ab ± 1.1 | 5.7b ± 0.4 |
| Bitter gourd juice with gum arabic (w/v) | |||
| 5% | 5.1c ± 1.4 | 8.6bc ± 0.6 | 8.2a ± 0.5 |
| 15% | 9.5a ± 0.6 | 7.3c ± 1.4 | 5.4b ± 0.9 |
Mean ± SD (n = 10) values with different superscript letters within the same column are significantly different at p < 0.05