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The document discusses the potential of incorporating ampalaya (bitter melon) leaves into baked goods to enhance their nutritional value while masking their bitterness. This innovation can improve public health, support local agriculture, and align with trends toward sustainable eating. By creating health-conscious bakery products, it addresses the needs of health-driven and diabetic-friendly markets.

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MAGA-AO, REYAN P.
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106 views1 page

Document

The document discusses the potential of incorporating ampalaya (bitter melon) leaves into baked goods to enhance their nutritional value while masking their bitterness. This innovation can improve public health, support local agriculture, and align with trends toward sustainable eating. By creating health-conscious bakery products, it addresses the needs of health-driven and diabetic-friendly markets.

Uploaded by

MAGA-AO, REYAN P.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Introduction

In recent years, there has been a growing interest in integrating functional


ingredients into commonly consumed foods to enhance their nutritional
value. One such ingredient is ampalaya (Momordica charantia), also known
as bitter melon, which is widely recognized for its medicinal and nutritional
properties. Ampalaya leaves are particularly rich in antioxidants, iron,
vitamin C, and bioactive compounds such as charantin and polypeptide-p,
which are known for their anti-diabetic and anti-inflammatory effects (Tan et
al., 2020). Despite their health benefits, the bitter taste of ampalaya often
limits its appeal, especially among children and those with sensitive palates.

To address this, food innovation strategies can be employed to mask


bitterness while preserving nutritional quality. Bread and pastry products,
being staple and widely accepted food items, offer an ideal medium for
functional food development. By incorporating processed ampalaya leaves
into dough-based products such as pandesal, muffins, and rolls, it is possible
to create baked goods that provide added health benefits without
compromising taste and texture. This initiative not only contributes to
improved public health but also supports agricultural utilization of local
crops, offering economic opportunities for communities involved in ampalaya
cultivation.

Moreover, the integration of plant-based ingredients in bakery products


aligns with global trends toward sustainable and health-conscious eating
habits. Developing innovative formulations using ampalaya leaves may pave
the way for value-added bakery products that cater to both nutrition and
marketability, especially in health-driven and diabetic-friendly food sectors.

References

Tan, M. J., Yeoh, S. X., & Chong, G. H. (2020). Nutritional and pharmacological
potential of Momordica charantia (bitter melon) leaves: A review. Journal of
Functional Foods, 68, 103917. https://doi.org/10.1016/j.jff.2020.103917

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