• Korean journal of food and cookery science
• /
• v.30 no.3
• /
• pp.340-350
• /
• 2014

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.

• Journal of Nutrition and Health
• /
• v.2 no.2
• /
• pp.87-89
• /
• 1969

1. The contents of mercury in Korean soy-bean sprouts and persimmons were determined, 2. The contents of mercury in soy-bean sprouts was 0.088 ppm in mean value. 3. The contents of mercury in mollowed persimmon was 0.104 ppm in mean value.

• Journal of environmental and Sanitary engineering
• /
• v.2 no.3 s.3
• /
• pp.31-38
• /
• 1987

Bean sprouts is one of the popular traditional foodstuffs as a subsidiary articles of diet in Korea. As the need arise from restaurents, bean sprouts were produced by forcing culture in manufacture. In oder to prevent of the hazard' by trace metals such as Hg, Cd, Pb, Cu and Zn, the contents of these metals were analyzed. Hg, Cd, and Pb were not . detected , but the mean contents of Cu and Zn were O.33ppm and 0.356 ppm, respectively. It seems that the higher oontents of Cu and Zn in beas sprouts was the results of relative high concentration of itself. These contents has no problean in now, but the more sanitary management in manufacture and in bean producing region will be needed.

• 물만먹고자라요
• /
• no.17
• /
• pp.58-61
• /
• 2005

식품오염 때문에 요즈음은 유기농산물이 인기를 끌고 있다. 안전한 유기농산물을 구입해 먹는 것이 좋지만 그렇지 못한 경우라면 최대한 잔류농약성분을 제거하도록 해야한다. 흐르는 물에 먼저 잘 씻어야 하지만 물 세척만으로는 웬만한 성분이 제거되지 않으므로 종류별로 소금, 식초 등을 이용하는 것이 좋다.

• 물만먹고자라요
• /
• no.17
• /
• pp.62-65
• /
• 2005

머리 즉 뇌와 영양상태를 알아보기 전에 먼저 뇌의 역할과 구성을 알아보자. 뇌가 정상적으로 일을 하기 위해서는 대뇌, 소뇌, 간뇌, 척수, 신경조직 등에 이상이 없어야 한다. 뇌는 신기하게도 에너지원으로 포도당만 사용한다.

• Journal of the Korean Home Economics Association
• /
• v.20 no.2
• /
• pp.85-89
• /
• 1982

The changes of various lipid content and fatty acids composition of mung-bean sprout during 6 days. The results are summarized as follows 1) The total lipid contents of mung-bean sprouts are generally decreased during growing. 2) On T.L.C. gram, triglyceride contents are decreased and free fatty acids and sterol are increased with time. 3) The ratio of unsaturated fatty acids to saturated fatty acids U/S are increased by six times after 4 days of mung-bean germination. 4) The contents of palmitic acid as main fatty acid in the mangbean but oleid, linoleic acid were increased after 2 days, 4 days, 6 days. 5) Total lipids from mung-bean sprouts contained fatty acid in order of linoleic acid, oleic acid. 6) The content of essential fatty acid are rich in 4 days.

• Journal of Preventive Medicine and Public Health
• /
• v.19 no.2 s.20
• /
• pp.307-313
• /
• 1986

This study was carried out in order to estimate the residual amount of mercury in soy-bean sprouts in each steps of cooking. Samples were taken at markets and also cultured at home without applying the mercury containing pesticides as control. Mercury was determined by dithizone method. It was disclosed that soy-bean sprouts purchased at markets contained $1.32{\pm}0.274ppm$, 13 times as high as the maximal allowable concentration of mercury in food recommeded by Ministry of Health and Social Affairs. Mercury contents, however, dropped off steadily by steps of cooking: rinsed with distilled water and boiled in distilled water showing concentrations of $0.11{\pm}0.025ppm$ in boiled sprouts and $0.03{\pm}0.022ppm$ in sprout-soup. These values were not statistically different from those in control samples, and not exceeded the maximal allowabled levels of mercury in food. It can be concluded that the use of mercury containing pesticides in the cultivation of soy-bean sprouts is not so serious problem as it has been suspected in respect of food contamination, but careful attention must be paid to indiscriminate use of mercury containing pesticides as they may contaminate air, water and soil and secondarily bring harm to human health through food chains.

• Korean Journal of Community Nutrition
• /
• v.15 no.5
• /
• pp.679-686
• /
• 2010

The purpose of this study is to monitor genetically modified bean sprouts at traditional markets in Seoul and to investigate perception of traditional market merchants and high school students on genetically modified organisms (GMOs). We analyzed 30 bean sprouts that were selected at 11 traditional markets in Seoul using the method of polymerase chain reaction (PCR). Also, we compared perception of GMOs between merchants (n = 30) and students (n = 126). Knowledge test about GMOs was performed by students. The result of PCR, 16.7% of bean sprouts were confirmed as GM bean sprouts (n = 5). Students had significantly more exposure to information about GMOs than merchants (p < 0.05). Major information sources about GMOs were from mass media (television, newspaper and radio). About half of subjects were not aware that they eat GMOs and GMOs are sold to consumers. Only 17.3% of subjects had constant eating intent for GMOs after perceiving foods that he/she usually eats are GMOs. 51.3% of subjects had willingness to purchase GMOs if GMOs have same quality and lower cost than natural foods. 37.2% of subjects thought that GMOs would be harmful to humans. Students had more positive perception of GMOs' side effects than merchants (p < 0.01). There was no merchant who knew labeling of GMOs. 19.1% of students knew labeling of GMOs. Students' mean percentage of correct answers of six questions about GMOs was 45.2%. Therefore, providing adequate information about GMOs is needed for consumer's choice whether to purchase GMOs or not.

• 물만먹고자라요
• /
• no.17
• /
• pp.74-77
• /
• 2005

"곡물로 키운 소의 고기는 불에 탄 산림, 침식된 방목지, 황폐해진 경작지, 말라붙은 강이나 개울을 희생시키고 수백만 톤의 이산화탄소, 아산화질소, 메탄을 허공에 배출한 결과물이다." 충격 그 자체다. 이 책은 대다수의 사람이 아무런 거부감 없이 받아들이는 '육식 문화' 의 이면에 얼마나 잔인하고 냉혹한 사건들이 숨어 있는가를 적나라하게 보여 준다.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.4
• /
• pp.325-333
• /
• 2016

This study investigated the proximate compositions and sensory attributes of fresh and boiled soybean sprouts. The sensory attributes of cooked soybean sprouts (Kongnamulmuchim) were also assessed after boiling and seasoning. Proximate compositions were analyzed from the total sprout, cotyledon and hypocotyl without hair root. Soybean sprouts cultivated with four recommended soybean cultivars (Nokchae bean, Dawon bean, Seonam bean and Pungsannamul bean) in a lab and then used for analysis. Carbohydrate, protein, lipid and ash contents were lower, while moisture was lower, in the cotyledon than in the hypocotyl of fresh soybean sprouts, regardless of the bean type. Each soybean sprout showed different contents of chemical constituents in total sprout, cotyledon, and hypocotyl parts. Sensory attributes such as odor, flavor, and overall acceptability were evaluated. Each panels showed a response on a 9-point rating scale. The acceptability of fresh soybean sprouts was negatively correlated with beany and grassy tastes, but positively correlated with nutty and sweet tastes. The acceptability of boiled soybean sprouts was negatively correlated with beany and grassy flavors, and positively correlated with nutty odor and flavor. In addition, acceptability of cooked soybean sprouts (Kongnamulmuchim) was positively correlated with nutty and sweet flavors. The beany and grassy flavors limited acceptability of fresh soybean sprouts, whereas the prominence of nutty flavor might contribute to acceptance of boiled and cooked soybean sprouts.