Development and Sensory Attributes of the Pickle made from Bitter Gourd and Bottle Gourd

Bitter gourd has long been used as a food and medicine. It is the rich source of vitaminsC, A, B1, B2, B3, B9. Bottle gourd is beneficial for lipid metabolism. Both fruit vegetables help to control blood glucose. The present study has been design to develop a special pickle for diabetic patients, which would mask the bitterness of bitter gourd as well as could support to control the sugar level naturally through diet as both the ingredients of the pickle has property to lower the sugar level in blood. Materials used for the development of ant diabeticpickle were bitter gourd, bottle gourd, mustard seeds, fenugreek, asafoetida, turmeric, clove, fennel, salt, red chilli powder and oil. Mustard seeds were used in more quantity as compare to other spices. Six different samples A, B, C, D, E and F with different proportions of ingredients such as bitter gourd 100, 80, 60, 40, 20, 00 and bottle gourd 100, 80, 60, 40, 20, 00 gms. While spice mix, salt and oil kept constant for each sample. Sensory analysis was performed for each sample by using hedonic scale. Depending on the sensory evaluation we conclude that SampleC was the most acceptable sample for chemical analysis and commercial production.