Table 1.
Sensory evaluation of raw and roasting Momordica charantia

	Sensory evaluation
	A1)	B	C
	Flavor	2.4±0.2b2)	3.4±0.2c	1.2±0.8a
Bitterness	1.5±0.7a	3.8±0.5c	2.5±0.7b
Overall acceptability	1.7±0.1a	3.7±0.1b	1.7±0.2a

A, Non roasting Momordica charantia; B, Momordica charantia at 180°C roasting; C, Momordica charantia at 210°C roasting. Sensory evaluation was checked as very good (5 point), slightly good (4 point), normal (3 point), slightly bad (2 point), very bad (1 point).
Mean±standard deviation (n=11), means with different superscript letters within row are significantly different at p<0.05 by Duncan's multiple range tests.