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Physicochemical and Sensory Characteristics of Commercial Soybean Sprouts  

Shon, Hee-Kyung (Department of Food Science and Nutrition, Soonchunhyang University)
Jae, Eun-Joo (Department of Food Science and Nutrition, Soonchunhyang University)
Kim, Yong-Ho (Department of Medicinal Biotechnology, Soonchunhyang University)
Kim, Hee-Sun (Department of Food Science and Nutrition, Soonchunhyang University)
Byoun, Kwang-Eui (Department of Food Science and Nutrition, Soonchunhyang University)
Lee, Kyong-Ae (Department of Food Science and Nutrition, Soonchunhyang University)
Publication Information
Korean journal of food and cookery science / v.24, no.6, 2008 , pp. 891-898 More about this Journal
Abstract
The physicochemical and sensory characteristics of commercial film-packed soybean sprouts from domestic cultivars were investigated. The hardness of the cotyledons was higher than that of the hypocotyls in fresh and cooked soybean sprouts (Kongnamulmuchim). Furthermore, the color determination showed that the hypocotyls and cotyledons of the soybean sprouts had a light green color that was not eliminated by cooking. The acceptability of fresh soybean sprouts was negatively correlated with a beany odor, beany taste, and grassy taste, but positively correlated with a nutty odor, nutty taste, and sweet taste. In addition, the acceptability of boiled soybean sprouts was negatively correlated with a beany and grassy taste, and positively correlated with a nutty odor and taste. Furthermore, the acceptability of cooked soybean sprouts was negatively correlated with a beany odor, beany taste, grassy odor, and grassy taste, while it was positively correlated with a nutty odor and taste. Finally, the lipoxygenase activity of the cotyledons was higher than that of the hypocotyls in fresh and boiled soybean sprouts.
Keywords
commercial soybean sprouts; physicochemical properties; sensory properties; lipoxygenase activity;
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