Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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A Study on Characteristics of Soybean Sprouts Cultured with Green Tea Extracted

녹차 물로 재배한 콩나물의 생육 특성

  • Kim Kum-Suk (Dept. of Food and Nutrition, Wonkwang University) ;
  • Jung Su-Young (Dept. of Food and Nutrition, Wonkwang University) ;
  • Chung Jong-Gab (Dept. of Food and Nutrition, Wonkwang Health Science College,) ;
  • Shin Mee-Kyung (Dept. of Food and Nutrition, Wonkwang University)
  • 김금숙 (원광대학교 생활과학대학 식품영양학과) ;
  • 정수영 (원광대학교 생활과학대학 식품영양학과) ;
  • 정종갑 (원광보건대학 식품영양과) ;
  • 신미경 (원광대학교 생활과학대학 식품영양학과)
  • Published : 2005.12.01
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Abstract

This study examined growth and sensory characteristics of soybean sprout cultured at $25\pm1^{\circ}C$ for 4 days with distilled water(control) and green tea extract(0.03 and $0.05\%$). Initial germination rate was higher when soaking in green-tea extract than in the control. The proper concentration of green-tea extract was $0.03\%$. The growth of soybean sprout in $0.05\%$ green-tea extract was better than the control for the hypocotyl thickness and mot hair. Soybean sprout grown with green-tea extract were better than that with control inappearance, flavor, texture and over-all acceptabilitty.

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