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KMID : 0903520000430030207
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2000 Volume.43 No. 3 p.207 ~ p.212
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Comparison of Physicochemical and Sensory Characteristics of Soybean Sprouts from Different Cultivars
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김성수/Kim, Sung Soo
홍희도/최희돈/이진열/Hong, Hee Do/Choi, Hee Don/Lee, Jin Yeol
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Abstract
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Physicochemical and sensory characteristics of soybean sprouts from domestic and foreign soybean cultivars were investigated. 100-seed weights of domestic cultivars were much larger than that of Canadian cultivar and recommended cultivars were larger than traditional cultivars. Water absorption of soybeans increased sharply to initial 6 hrs during steeping, and did not change much thereafter. In all soybean cultivars 16 amino acids were detected and the contents of Asp, Glu, Lys and Arg were more than 50% of total amino acid contents. All soybean cultivars showed some difference in composition of fatty acids and the content of linoleic acid was highest. The contents of K and P were high and those of Fe and Zn were low. The compression force of hypocotyl after cultivation was the highest in Eunha and the lowest in Junjeori and the compression force of cotyledon was the highest in Danyeop and the lowest in Canadian cultivar. Qualitative discription analysis for cooked soybean sprouts and soups showed significant difference in 6 characteristics of yellowness of cotyledon, size of cotyledon and so on.
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