Improvement of Palatability of Bitter Gourd by Preparing Concentrated Drink Blended with Lemon Juice

The concentrate was formulated by blending different ratios of bitter gourd and lemon juice (90: 10, 80: 20 and 70: 30) with addition of artificial sweeteners. Physico-chemical properties of blends were studied for2 months at 20 days of storage interval. A decrease in TSS (17–14.3^oB), acidity (3.402–2.094%) and increase in pH (2.783–3.903) was observed during storage. Regarding sensory attributes, maximum scores (7.5) for overall acceptability was observed in bitter gourd: lemon juice blend (70: 30) followed by ratio of 80: 20 (6.83). Hence, blend prepared at 70: 30 was found most acceptable in maintaining physicochemical and organoleptic characteristics as compared to other blends.