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http://dx.doi.org/10.9724/kfcs.2014.30.3.340

Quality Characteristics of Bean Sprouts with Different Namulkong Cultivars  

Shon, Hee-Kyeoung (Department of Food Science and Nutrition, Soonchunhyang University)
Kim, Yong-Ho (Department of Medicinal Biotechnology, Soonchunhyang University)
Lee, Kyong-Ae (Department of Food Science and Nutrition, Soonchunhyang University)
Publication Information
Korean journal of food and cookery science / v.30, no.3, 2014 , pp. 340-350 More about this Journal
Abstract
The physicochemical and sensory properties of bean sprouts with different namulkong cultivars were examined. The five namulkong cultivars included were as follows : Nokchaekong, Dawonkong, Seonamkong, Orialtae, and Pungsannamulkong with light green, black, yellow, dark green, and yellow seed coats, respectively. The bean sprouts were cultivated in a lab and were used for analyses. The instrumental textural hardness and lipoxygenase activity of the heads were higher than those of the stems in both fresh and boiled bean sprouts. The 3 minutes of boiling caused a decrease in the hardness and lipoxygenase activity of the heads and the stems. The chlorophyll a and b contents in the heads were higher than those in the stems, and they decreased with boiling. The fresh bean sprouts with Dawonkong, Seonamkong and Pungsannamulkong showed higher acceptability than those with Nokchaekong and Orialtae. The higher acceptability was observed in the boiled and flavored bean sprouts with Seonamkong and Pungsannamulkong.
Keywords
namulkong; bean sprout; lipoxygenase activity; chlorophyll; acceptability;
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Times Cited By KSCI : 4  (Citation Analysis)
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