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KMID : 1011620100260030238
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 3 p.238 ~ p.245
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Physiological Characteristics and Manufacturing of the Processing Products of Sprout Vegetables
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김덕숙:Kim Duk-Sook
이근보:Lee Keun-Bo
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Abstract
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Sprout vegetable and general vegetable were obtained from radish, red cabbage, vegetable green, buckwheat and broccoli seeds. The vitamin contents had a large deviation, and the vitamin B1 contents decreased and/or was not detected according to the sprouting. This tendency occurred because of the use for growth of sprouts. The mineral contents in sprout vegetables was the highest and was 2～10 times greater than general vegetables. In the growing pathway, potassium was a large consumption nutrient and consumption of sodium was low. α-Amylase and total enzyme activities were higher in sprout vegetable than general vegetable, which was also the case of the corresponding freeze dried powders. Sprouting was shown to increase the enzyme activities. Thus, sprout vegetables had several advantages including a rich level of nutrients and safety from agricultural pesticides.
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KEYWORD
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sprout vegetable, vitamin content, mineral content, enzyme activity
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