품종이 다른 나물콩으로 재배한 콩나물의 품질 특성Quality Characteristics of Bean Sprouts with Different Namulkong Cultivars
- Other Titles
- Quality Characteristics of Bean Sprouts with Different Namulkong Cultivars
- Authors
- 손희경; 이경애; 김용호
- Issue Date
- 2014
- Publisher
- 한국식품조리과학회
- Keywords
- namulkong; bean sprout; lipoxygenase activity; chlorophyll; acceptability
- Citation
- 한국식품조리과학회지, v.30, no.3, pp.340 - 350
- Journal Title
- 한국식품조리과학회지
- Volume
- 30
- Number
- 3
- Start Page
- 340
- End Page
- 350
- URI
- https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/12821
- DOI
- 10.9724/kfcs.2014.30.3.340
- ISSN
- 2287-1780
- Abstract
- The physicochemical and sensory properties of bean sprouts with different namulkong cultivars were examined. The five namulkong cultivars included were as follows : Nokchaekong, Dawonkong, Seonamkong, Orialtae, and Pungsannamulkong with light green, black, yellow, dark green, and yellow seed coats, respectively. The bean sprouts were cultivated in a lab and were used for analyses. The instrumental textural hardness and lipoxygenase activity of the heads were higher than those of the stems in both fresh and boiled bean sprouts. The 3 minutes of boiling caused a decrease in the hardness and lipoxygenase activity of the heads and the stems. The chlorophyll a and b contents in the heads were higher than those in the stems, and they decreased with boiling. The fresh bean sprouts with Dawonkong, Seonamkong and Pungsannamulkong showed higher acceptability than those with Nokchaekong and Orialtae. The higher acceptability was observed in the boiled and flavored bean sprouts with Seonamkong and Pungsannamulkong.
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Collections - College of Medical Sciences > Department of Medical Biotechnology > 1. Journal Articles
- College of Natural Sciences > Department of Food Science and Nutrition > 1. Journal Articles
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