Momordica charantia as a Prospective Raw Material for Health and Craft Products

Abstract

Topicality of this study is determined by the prospect of expanding the assortment of health and craft products due to the use of fruits and leaves of a plant with high biological activity, namely, Momordica charantia. The aim of the article is to evaluate the prospects of using fruits and leaves of different Momordica charantia varieties in the production of health and craft materials. Research methods of studying the main quality indicators of raw materials and finished grout were standard, such as organoleptic, physicochemical and chromatographic ones. Results. The set organoleptic analysis of Momordica charantia fruits showed a strong bitter taste of all the species of this plant. This leads to a limited range of this fruit use, especially in food products with a bitter taste, such as dark chocolate, coffee, etc. All the studied varieties, large fruited ones, despite their rather big mass, have a high content of ascorbic acid, saponins and phenols. The active grout acidity of different varieties of momordica is in the range of 6.3–7.2, and the redox potential is 55–74 mW. Conclusions. The conducted research indicates that due to the presence of a high content of biologically active substances (ascorbic acid, phenols, saponins and mineral compounds), momordica is a promising raw material for the creation of health and preventive health products. The study of the large-fruited species of Momordica charantia showed the presence of the same components as in traditional momordica varieties. Thereby, it becomes possible to fully use them in culinary and food products.