장려품종 나물콩으로 재배한 콩나물의 일반성분 및 관능적 특성Proximate Compositions and Sensory Attributes of Soybean Sprouts with Recommended Soybean Cultivars
- Other Titles
- Proximate Compositions and Sensory Attributes of Soybean Sprouts with Recommended Soybean Cultivars
- Authors
- 이경애; 김용호; 김희선
- Issue Date
- 2016
- Publisher
- 동아시아식생활학회
- Keywords
- Recommended soybean cultivars; soybean sprout; proximate composition; acceptability
- Citation
- 동아시아식생활학회지, v.26, no.4, pp 325 - 333
- Pages
- 9
- Journal Title
- 동아시아식생활학회지
- Volume
- 26
- Number
- 4
- Start Page
- 325
- End Page
- 333
- URI
- https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/9694
- DOI
- 10.17495/easdl.2016.8.26.4.325
- ISSN
- 1225-6781
2288-8802
- Abstract
- This study investigated the proximate compositions and sensory attributes of fresh and boiled soybean sprouts. The sensory attributes of cooked soybean sprouts (Kongnamulmuchim) were also assessed after boiling and seasoning. Proximate compositions were analyzed from the total sprout, cotyledon and hypocotyl without hair root. Soybean sprouts cultivated with four recommended soybean cultivars (Nokchae bean, Dawon bean, Seonam bean and Pungsannamul bean) in a lab and then used for analysis. Carbohydrate, protein, lipid and ash contents were lower, while moisture was lower, in the cotyledon than in the hypocotyl of fresh soybean sprouts, regardless of the bean type. Each soybean sprout showed different contents of chemical constituents in total sprout, cotyledon, and hypocotyl parts. Sensory attributes such as odor, flavor, and overall acceptability were evaluated. Each panels showed a response on a 9-point rating scale. The acceptability of fresh soybean sprouts was negatively correlated with beany and grassy tastes, but positively correlated with nutty and sweet tastes. The acceptability of boiled soybean sprouts was negatively correlated with beany and grassy flavors, and positively correlated with nutty odor and flavor. In addition, acceptability of cooked soybean sprouts (Kongnamulmuchim) was positively correlated with nutty and sweet flavors. The beany and grassy flavors limited acceptability of fresh soybean sprouts, whereas the prominence of nutty flavor might contribute to acceptance of boiled and cooked soybean sprouts.
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- Appears in
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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