University of the Philippines

College of Home Economics

Department of Food Science and Nutrition
Diliman, Quezon City

REDUCTION OF BITTERNESS IN BITTERGOURD

A Research Paper
Presented to
Ms. Kattleya Marie S. Yatco

In Partial Fulfilment of the Requirements for

FN 11: Principles of Food Preparation

Submitted by:
Abot, Marjon
Landrito, Katrina
Napoles, Ida Amar A.
Palmisa, Brylle Emar M.
Sager, Angelyn J.
Samonte, Karmel Althea L.

TCDE-1
November 24, 2015

TABLE OF CONTENTS
Page Number
I.

INTRODUCTION

II.

METHODOLOGY

III.

SENSORY PROPERTIES

IV.

INGREDIENTS AND FUNCTION

V.

BLOCK RECIPE

VI.

FUNDAMENTAL CONCEPTS AND PRINCIPLES

VII.

CONCLUSION

12

VIII.

REFLECTION

13

IX.

REFERENCE

18