• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.58 no.4
• /
• pp.347-352
• /
• 2013

Soybean sprout is a year-round traditional vegetable that is easily produced and relatively inexpensive in Korea. In addition, the sprout is known as a good source of protein, vitamins and minerals. The quality of the soybean sprout has been mainly evaluated only by its appearance like length, width, color, and the others without considering any odor or taste attributes. We studied the chemical factors affecting taste of soy sprouts cultivated with 5 recommended soybean cultivars through evaluation of chemical constituents in relation to their sensory characteristics. Correlation coefficient among the chemical constituents and sensory characteristics of soybean sprout showed that the linolenic acid and Ca contents were positively correlated with total acceptability of soybean sprout and histidine, aspartic acid, and serine showed a negative association with beany odor of soybean sprout. Multiple regression analysis was done to formulate selection criteria for good taste of soy sprout. The estimation of step-wise regression analysis conducted by 47 chemical components for major quality-related characteristics showed that linolenic acid and mineral contents were the main components increasing the acceptability of soybean sprout.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.56 no.1
• /
• pp.29-34
• /
• 2011

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.

• Korean Journal of Medicinal Crop Science
• /
• v.27 no.2
• /
• pp.126-135
• /
• 2019

Background: The ginseng ginsenosides, which have various physiological activities, are known to be more abundant in the leaves than in the roots, and the consumers' interest in ginseng sprout as a functional vegetable has been increasing. Methods and Results: The aim of this study was to investigate the effects of growth period on growth properties, active ingredients and rheology of ginseng sprouts cultivated in a non-heated greenhouse equipped with a shade net for 60 days, starting from the end of May to the middle of July. The chlorophyll content of the leaves decreased, but their length and width increased with increasing cultivation days. In particular, growth increased significantly until 40 days, but only slightly after 50 days. The stem length did not increase greatly from the 20 th to the 30 th day of cultivation, but increased significantly from the 30 th to the 40 th day, and then further increased gradually. The weight of the leaves, stems, and roots increased slightly, but not change significantly. After 40 days of cultivation, the total ginsenoside content increased by 1.07 times in the leaves and decreased by 0.80 times in the roots with increasing cultivation days. The leaf contents of ginsenosides $Rg_1$, Re, $Rb_1$, Rc, $F_3$ and $F_4$ increased with increasing cultivation days. The rheological properties of ginseng sprout showed the greatest influence on stem hardening with increasing cultivation days. Conclusions: Therefore, based on the growth characteristics, active ingredients and physical properties, 40 days after sowing was considered to be an appropriate harvesting time for ginseng sprouts.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.60 no.1
• /
• pp.123-137
• /
• 2015

This study was carried out to investigate the effect of pre-germination soaking on germination in 90 Korean soybean varieties and identification of protein in seeds of 7 soybean varieties. The results obtained that germination rate of soybean seeds was decreased as amount of soaking water and soaking duration in number of days. Difference in germination rate of soybean seeds was significant at three days soaking with water volume of 90 ml. Water absorption of seeds was rapidly increased during the first 6 hours, followed by slow increase until 24 hours and then decreased 24 to 48 hours after soaking soybean varieties for bean sprout soaked the lowest amount of water, while soybean varieties for cooking with rice showed the lowest seed water content. Dissolved oxygen (DO) in soaking water was rapidly decreased during the first 3 hours after soaking, and then slowly decreased. Soybean varieties for vegetable and early maturity showed the lowest DO during early soaking periods, but showed higher DO after 24 hours than other groups of soybean varieties. Electrical conductivity and Total Dissolved Solid (TDS) were increased as number of soaking days increased. Soybean varieties for vegetable and early maturity showed the highest electrical conductivity and TDS, followed by those for sauce and paste or cooking with rice, while showed the lowest electrical conductivity and TDS, varieties for bean sprout. Among 90 Korean soybean varieties, varieties which showed the highest germination rate were Jangsu-kong for sauce and paste, Sobaegnamul-kong for bean sprout, Seonheuk-kong for cooking with rice, Seunnokkong for vegetable and early maturity. On the ather hand varieties which showed the lowest germination rate were Iksan and Songhak-kong for sauce and paste, Pangsa-kong for bean sprout, Jinyeul-kong for cooking with rice, Sinlok-kong for vegetable and early maturity. Germination rates of soybean seeds were higher when electrical conductivity, TDS and water absorption of seeds were lower. There were negative correlations between electrical conductivity, TDS and water absorption of seeds and germination rate, while there were positive correlations among electrical conductivity, TDS and soybean seed weight.

• Food Science and Biotechnology
• /
• v.17 no.1
• /
• pp.166-171
• /
• 2008

Abstracts Soybean sprouts which are a popular vegetable in Korea, are produced using the techniques of sous vide. The purpose of this study was to determine the effect of nisin and storage temperature on the microbiological and physicochemical qualities of sous vide processed soybean sprouts during storage in order to improve shelf-life and industrial applications. During storage of the cook-chilled soybean sprouts at $3^{\circ}C$, no development of mesophilic microorganisms was observed. However, at $10^{\circ}C$ storage without nisin, the number of mesophilic microorganisms increased markedly, whereas sprouts stored at the same temperature with nisin showed no observed increase. Psychrotrophic microorganisms, anaerobic microorganisms, and Bacillus cereus all showed similar trends. The ascorbic acid content, following the sequential heat processing of soybean sprouts through blanching and pasteurization decreased markedly during early storage, and stabilized thereafter. During storage, no major changes in the color or ascorbic acid content of samples at either temperature were observed. With regard to microbial and physicochemical qualities, the presences of nisin and storage temperature are important factors for extending shelf-life of soybean sprout.

• Korean Journal of Food Science and Technology
• /
• v.34 no.2
• /
• pp.244-248
• /
• 2002

The effects of extracts from bean sprout (Glycine max), dropwort (Oenathe javanica) and radish (Raphanus sativus Var. hortensis for. acanthiformis) by solvent separation on alcohol dehydrogenase (ADH) activity in vitro were investigated. The extracts were obtained from alcohol extracts of bean sprout, dropwort and radish, followed by solvent separation. Aqueous fractions facilitated much higher ADH activity than organic fractions. The facilitating rates of bean sprout, dropwort and radish in aqueous fractions were 125.75%, 104.94% and 87.63%, respectively. Basic fractions showed the highest facilitating rate with about 40%. Also other fractions showed below 20% facilitating rate and didn't show great difference from organic fractions. Phenolic fractions didn't show great effect on ADH activity.

• Journal of Bio-Environment Control
• /
• v.16 no.4
• /
• pp.415-419
• /
• 2007

This study was conducted to compare the storability of some sprout vegetables; alfalfa, broccoli, radish, red-cabbage, and red-radish, packed with 50 low density polyethylene (LDPE) film in MA storage. Most of all 5 different sprout vegetable crops maintained the fresh weight higher than 99% until 10 days storage at 2 and $8^{\circ}C$. The carbon dioxide concentration in packages was higher at 8 than at $2^{\circ}C$. It was higher in radish and red-radish sprouts than other crops. As the oxygen concentration showed opposite trends to carbon dioxide, that of radish and red-radish sprouts decreased more than 3% after 3 days in 8 storage. Ethylene concentration in the packages of alfalfa was 0.1 ppm, significantly higher than other four crops with less than 1.0 ppm. Temperature treatment, however, did not influence the ethylene concentration in packages. The radish and red-radish sprouts, with lowest oxygen concentration in package, showed lowest off-flavor compared to the others. The visual quality of these sprouts in packages showed higher at $2^{\circ}C\;than\;at\;8^{\circ}C$ and was maintained the highest in radish sprouts, followed by red-radish, broccoli, red-cabbage, and alfalfa sprouts in that order. In conclusion, as the sprout vegetables have different shelf-life, of which radish was $4{\sim}5$ days longer than that of alfalfa the distributed condition of sprout vegetables should be differently controlled according to kinds of crops.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.39 no.5
• /
• pp.473-479
• /
• 1994

A seed coating system was developed to screen non-viable seeds in the Brassicaceae. The crops studied were radish, chinese cabbage, broccoli, cauliflower and brussel sprout. Sinapine leaked more from artificially deteriorated seeds than non-deteriorated seeds. Seed coating with cellulose was to trap the sinapine leakage in the non-viable Brassicaceae vegetable seeds. The seeds were first hydrated, then coated with cellulose powder to capture the leakage. Coated seeds were dried, then sorted two fractions-fluorescent seeds and non-fluorescent seeds under the UV light. The ratio of the fluorescent seeds were higher in bad seedlot than good one. The germination rate were increased 3∼35% by eliminating the fluorescent seeds in tested Brassica vegetable seeds. Sowing non-fluorescent seeds resulted in a greater percent normal seedling than non-coated seeds in all seedlots. The fluorescent seeds contained a high percentage of the dead and abnormal seedlings.

• Journal of Bio-Environment Control
• /
• v.17 no.1
• /
• pp.20-25
• /
• 2008

This study was conducted to develop the industrial producing technology of sprout vegetables using the cut twigs of woody plants. We have cut the twigs of wild mulberry tree on 13 April,2006 to examine the sprouting rate as affected by the storage conditions on relative humidity of $40{\sim}50%$ and $80{\sim}90%$ under $4{\sim}6^{\circ}C$ temperature. And we have also investigated the sprouting growth following those storage period of twigs cut with $1{\sim}3$ buds. The longer storage periods, the less survival rate of wild mulberry twigs cut. The sprouting rate of cut twigs gathered on the day which had not stored at low temperature was 97.4%. And The sprouting rate at the relative humidity of $40{\sim}50%$ after storing at low temperature for 122 days were 34.2%, and that of at $80{\sim}90%$ relative humidity was 85.7%. The longer storage periods, the more the number, length and width of sprouts. Therefore, the twigs of a wild mulberry trees cut with $1{\sim}3$ buds were able to produce the sprout vegetables under the condition of temperature $4{\sim}6^{\circ}C$ and relative humidity $80{\sim}90%$.

• Journal of Nutrition and Health
• /
• v.22 no.3
• /
• pp.159-166
• /
• 1989

The effect of blanching time and power settings of microwave oven on the ascorbic acid retention in seven kinds of vegetables were investigated. The vegetable were blanched for 120 or 180 sec. at three different power setting, 650 watt(high power), 500 watt(medium power) and 160 watt(low power). The retentions of ascorbic acid in cabbage, garland chrysanthemum, mungbean sprout, amaranth and carrot were higher when they were blanched at the high power than those blanced at the lower power stettings. Blanching of spinach and yul-moo(small korean radish) showed that the vitamin was more retained by the medium power heating. Blanching at the low power revealed that the ascorbic acid retention was reduced remarkably as the blanching time increased. From the scoring difference tests the 10-panel members indicated that the texture of three-tested vegetables was more acceptable when they were blanched at the high power setting.