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KMID : 1011620080240060891
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 6 p.891 ~ p.898
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Physicochemical and Sensory Characteristics of Commercial Soybean Sprouts
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손희경:Shon Hee-Kyung
제은주:Jae Eun-Joo/김용호:Kim Yong-Ho/김희선:Kim Hee-Sun/변광의:Byon Kwang-Eui/이경애:Lee Kyong-Ae
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Abstract
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The physicochemical and sensoiy characteristics of commercialfilm-packed soybean sprouts from domestic cultivars were investigated. The hardness ofthe cotyledons was higher than that ofthe hypocotyls in fresh and cooked soybean sprouts (Kongnamulmuchim). Furthermore, the color determination showed that the hypocotyls and cotyledons ofthe soybean sprouts had a light green color that was not eliminated by cooking. The acceptability offresh soybean sprouts was negatively correlated with a beany odor, beany taste, and grassy taste, but positively correlated with a nutty odor, nutty taste, and sweet taste. In addition, the acceptability of boiled soybean sprouts was negatively correlated with a beany and grassy taste, and positively correlated with a nutty odor and taste. Furthermore, the acceptability of cooked soybean sprouts was negatively correlated with a beany odor, beany taste, grassy odor, and grassy taste, while it was positively correlated with a nutty odor and taste. Finally,the lipoxygenase activity ofthe cotyledons was higher than that ofthe hypocotyls in fresh and boiled soybean sprouts.
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KEYWORD
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commercial soybean sprouts, physicochemical properties, sensory properties, lipoxygenase activity
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