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Effect of ion Chip and Yellow Soil on Growth and Physicochemical Characteristics of Soybean Sprouts  

Kim In-Suk (Department of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
Choi Sun-Young (Department of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
Chung Mi-Ja (Division of Food Science Korea University)
Kim Tae-Hoon (Department of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
Sung Nak-Ju (Department of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
Publication Information
The Korean Journal of Food And Nutrition / v.18, no.4, 2005 , pp. 316-324 More about this Journal
Abstract
The objectives of this study were to examine effect of ion chip and yellow soil on the growth and physicochemical characteristics of soybean sprouts. The weight and length increased rapidly in soybean sprouts cultivated for 4 days and then the increases slowed. Ascorbic acid increased rapidly after day 6 in soybean sprouts cultivated with ionized water (I.W), $1.0\%$ yellow soil in tap water (T.W+l.0) and $1.0\%$ yellow soil in ionized water (I.W+l.0). The detected content of minerals such as Mg, Ca, K and Fe in soybean sprouts was higher than other minerals. Iron content was the highest in soybean sprouts cultivated by I.W+1.0. The detected levels of glutamic acid in soybean sprouts cultivated for 4 days with ionized water was higher than in those grown with tap water. In all soybean sprouts, nucleotides such as UMP, CMP, AMP, Hx and soluble free sugars like sucrose, raffinose, stachylose were detected, and the levels of UMP were found to be the highest among nucleotides and sucrose among free sugars.
Keywords
soybean sprouts; ion chip; yellow soil; ascorbic acid; minerals;
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Times Cited By KSCI : 1  (Citation Analysis)
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