KMID : 1011620140300030340
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Korean Journal of Food and Cookey Science 2014 Volume.30 No. 3 p.340 ~ p.350
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Quality Characteristics of Bean Sprouts with Different Namulkong Cultivars
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¼ÕÈñ°æ:Shon Hee-Kyeoung
±è¿ëÈ£:Kim Yong-Ho/ÀÌ°æ¾Ö:Lee Kyong-Ae
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Abstract
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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.
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KEYWORD
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namulkong, bean sprout, lipoxygenase activity, chlorophyll, acceptability
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