Formulation and Acceptability of Bitter Gourd Savory Tart
DOI:
https://doi.org/10.54536/ajfst.v5i2.7810Keywords:
Ampalaya, Bakery Product Development, Bitter Gourd, Functional Food, Savory TartAbstract
Bitter gourd (Momordica charantia) savory tart is a baked product developed by incorporating bitter gourd as a functional vegetable filling, transforming a traditionally bitter ingredient into a sensory-acceptable and nutritious snack. This study evaluated the product’s acceptability by assessing its sensory qualities, overall acceptability, shelf life, microbial safety, and proximate composition. Three formulations containing varying amounts of bitter gourd (Treatment A-100g, Treatment B 75g, Treatment C 50g) were prepared and subjected to sensory evaluation in terms of appearance, aroma, taste, and texture. Statistical analyses were conducted to determine significant differences among treatments. Findings revealed that Treatment C, formulated with 50 grams of bitter gourd, achieved the highest level of sensory acceptability across all evaluated attributes, receiving strong ratings in taste and texture. Verbal sensory feedback supported these results, describing the product as having a more acceptable flavor profile and desirable texture aligned with consumer preferences, while acceptability testing demonstrated significant results in aroma, taste, and overall acceptability. Shelf life evaluation showed that refrigerated storage effectively extended product quality by delaying mold growth compared to room-temperature conditions. Microbial analysis confirmed that Treatment C complied with the National Food Safety Standards. Proximate analysis indicated a balanced nutritional composition, providing adequate amounts of protein, carbohydrates, fat, and energy suitable for snack consumption. Overall, the findings establish that a savory tart containing 50 grams of bitter gourd can be successfully developed as a safe, nutritionally adequate, and highly acceptable bakery product when stored under appropriate conditions, offering a healthier alternative for innovative bakery applications.
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