콩나물 식미 결정 성분 요인 분석
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 황인택 | - |
dc.contributor.author | 김용호 | - |
dc.contributor.author | 이경애 | - |
dc.contributor.author | 김희선 | - |
dc.date.accessioned | 2021-08-12T01:27:12Z | - |
dc.date.available | 2021-08-12T01:27:12Z | - |
dc.date.issued | 2013 | - |
dc.identifier.issn | 0252-9777 | - |
dc.identifier.issn | 2287-8432 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/14086 | - |
dc.description.abstract | Soybean sprout is a year-round traditional vegetable that is easily produced and relatively inexpensive in Korea. In addition, the sprout is known as a good source of protein, vitamins and minerals. The quality of the soybean sprout has been mainly evaluated only by its appearance like length, width, color, and the others without considering any odor or taste attributes. We studied the chemical factors affecting taste of soy sprouts cultivated with 5 recommended soybean cultivars through evaluation of chemical constituents in relation to their sensory characteristics. Correlation coefficient among the chemical constituents and sensory characteristics of soybean sprout showed that the linolenic acid and Ca contents were positively correlated with total acceptability of soybean sprout and histidine, aspartic acid, and serine showed a negative association with beany odor of soybean sprout. Multiple regression analysis was done to formulate selection criteria for good taste of soy sprout. The estimation of step-wise regression analysis conducted by 47 chemical components for major quality-related characteristics showed that linolenic acid and mineral contents were the main components increasing the acceptability of soybean sprout | - |
dc.format.extent | 6 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국작물학회 | - |
dc.title | 콩나물 식미 결정 성분 요인 분석 | - |
dc.title.alternative | Analysis of Chemical Factors Determining Taste of Soybean Sprouts | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.7740/kjcs.2013.58.4.347 | - |
dc.identifier.bibliographicCitation | 한국작물학회지, v.58, no.4, pp 347 - 352 | - |
dc.citation.title | 한국작물학회지 | - |
dc.citation.volume | 58 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 347 | - |
dc.citation.endPage | 352 | - |
dc.identifier.kciid | ART001827417 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | soybean sprout | - |
dc.subject.keywordAuthor | odor | - |
dc.subject.keywordAuthor | taste | - |
dc.subject.keywordAuthor | chemical factors | - |
dc.subject.keywordAuthor | sensory characteristics | - |
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