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http://dx.doi.org/10.17495/easdl.2016.8.26.4.325

Proximate Compositions and Sensory Attributes of Soybean Sprouts with Recommended Soybean Cultivars  

Lee, Kyong-Ae (Dept. of Food Science and Nutrition, Soonchunhyang University)
Kim, Yong-Ho (Dept. of Medicinal Biotechnology, Soonchunhyang University)
Kim, Hee-Sun (Dept. of Food Science and Nutrition, Soonchunhyang University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.26, no.4, 2016 , pp. 325-333 More about this Journal
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.
Keywords
Recommended soybean cultivars; soybean sprout; proximate composition; acceptability;
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Times Cited By KSCI : 8  (Citation Analysis)
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