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http://dx.doi.org/10.7740/kjcs.2011.56.1.029

Analyses of Fatty Acids and Dietary Fiber in Soy Sprouts  

Kim, Sea-Young (Dept. of Medical Biotechnology, Soonchunhyang Univ.)
Lee, Kyong-Ae (Dept. of Food Science and Nutrition, Soonchunhyang Univ.)
Yun, Hong-Tae (National Institute of Crop Science)
Kim, Jeong-Tae (National Institute of Crop Science)
Kim, Uk-Han (National Institute of Crop Science)
Kim, Yong-Ho (Dept. of Medical Biotechnology, Soonchunhyang Univ.)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.56, no.1, 2011 , pp. 29-34 More about this Journal
Abstract
Soy sprout is a traditional food in Korea. It has been a source of protein, lipid and vitamin etc. as cooked and fresh vegetable supplying throughout the year. Soy sprouts of five soybean cultivars were analyzed fatty acid composition and dietary fiber contents. The compositional analysis confirmed that soy sprout contained five major fatty acids(16:0 palmitic, 18:0 stearic, 18:1 oleic, 18:2 linoleic and 18:3 linolenic). Fatty acid levels in soy sprout were not significant statistically between fresh and boiled soy sprout, the result support a conclusion that boiling treatment could not affect the fatty acid composition in soy sprouts. Fatty acid levels in whole and cotyledon part of soy sprout were not changed during sprout production, whereas the content in hypocotyl increased by approximately 13.2% of total unsaturated fatty acid compared to whole soy sprout. In case of dietary fiber, boiled soy sprouts showed higher contents than in fresh soy sprouts. These changes were associated with an increase in the mean level of insoluble dietary fiber expecially. Fatty acid levels and dietary fiber contents varied with soybean cultivars suggesting chemical composition of soybean seed was important to soy sprout characters.
Keywords
soybean; fresh and boiled soy sprout; fatty acid dietary fiber;
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Times Cited By KSCI : 3  (Citation Analysis)
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