| Author | Rinnawat Chaijalearn |
| Call Number | AIT Thesis no.FB-10-04 |
| Subject(s) | Bitter melon
|
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-10-04 |
| Abstract | Effect of blanching step was studied on the yield of crude extract and charantin content of the bitter melon ( Momordica charantia ) fruit. The yield of crude extract of fresh fruit powder was 21.7% that found lower than the yield of crude extract of blanched fruit powder (23.7%). After blanching, charantin cont ent decreased significantly (P<0.05). For Soxhlet extraction, the influen ce of extraction parameters (temperature and time) on the yield of crude extract and charantin content of bitter melon fruit was evaluated. The higher temperature and longer durati on lead to higher extraction yield but lower charantin content. Temperature and time expressed signifi cant effects on the charantin content of the bitter melon fruit extract. For sterilization pro cess, the effect of sterilization condition on physical properties (color parameter, total so luble solid and pH) and charantin content of bitter melon drink was investigated. Bitter me lon juices were sterilize at different three conditions (112 ̊ C for 35 min, 116 ̊ C for 30 min and 120 ̊ C for 30 min). The effect of increase of sterilization temp erature enhanced the decreasi ng brightness (L*), greenness (a*) but increasing yellowness (b*) of bitte r melon drink. Significant differences were observed in the charantin content of bitter melon drink. The increase of sterilization temperature enhanced the charantin degrad ation in bitter melon drink. The optimal condition of canned bitter melon drink was obtained at sterilization temperature at 116 o C for 30 min and 1:1 (w/v) ratio of pulp to wate r. The result of optimal condition of canned bitter melon drink showed advantages in term of higher physical properties, sensory acceptability and the suitable charantin conten t. The optimal extraction method of bitter melon fruit powder was shown at blanched bitt er melon fruit and extraction temperature at 90 o C for 8 hour. This condition was considered by the extraction yield and charantin content of bitter melon fruit extract. Keywords: Charantin content, Bitter melon fruit extract, Soxhlet extraction, Bitter melon drink, Sterilization. |
| Year | 2010 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-10-04 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Rakshit, Sudip Kumar; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2010 |