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http://dx.doi.org/10.3746/jkfn.2004.33.4.730

Vitamin Retention and Acceptance Evaluation of Cook-Chill and Sous-vide Soybean Sprouts Products  

류은순 (부경대학교 식품생명공학부)
이동선 (경남대학교 생명과학부)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.4, 2004 , pp. 730-735 More about this Journal
Abstract
The effects of cook-chill and sous-vide upon the vitamin retention and acceptance of soybean sprout muchim and soybean sprouts soup were evaluated. When the sous-vide packaged soybean sprout muchim was stored at 3$^{\circ}C$ for 1, 3, and 5 days, the contents of thiamin, riboflavin, and ascorbic acid were not changed. However, the nutrient contents were changed in sous-vide packaged soybean sprouts soup stored at the same conditions at each storage time up to 5 days. The contents of thiamin, riboflavin, and ascorbic acid showed the lowest level at 5 days after storage. Regarding customer's acceptance of sous-vide packaged soybean sprout muchim compared to the freshly cooked one, the former had a higher score in taste and color than the latter. Overall acceptability of the sous-vide soybean sprout muchim had a lower score than that of the freshly cooked one, but the sensory characteristics did not show any significant difference between them. The freshly cooked soybean sprout soup had higher scores in taste, flavor, color, texture, appearance, and overall acceptability than the son-vide packaged soybean sprout soup. The former, however, had a significantly higher score in color (p＜0.05) and the overall acceptability (p＜0.01) than the latter.
Keywords
cook-chill; sous-vide; soybean sprouts; vitamin retention; acceptance;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
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