시판 콩나물의 물리화학적 특성 및 관능적 특성 = Physicochemical and Sensory Characteristics of Commercial Soybean Sprouts

다국어 초록 (Multilingual Abstract)

The physicochemical and sensory characteristics of commercial film-packed soybean sprouts from domestic cultivars were investigated. The hardness of the cotyledons was higher than that of the hypocotyls in fresh and cooked soybean sprouts (Kongnamulmuchim). Furthermore, the color determination showed that the hypocotyls and cotyledons of the soybean sprouts had a light green color that was not eliminated by cooking. The acceptability of fresh 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 of the cotyledons was higher than that of the hypocotyls in fresh and boiled soybean sprouts.

참고문헌 (Reference)

1 전승호, "원료콩의 저장 기간과 방법이 콩나물의 생장에 미치는 영향" 한국작물학회 53 (53): 21-27, 2008

2 김은정, "게르마늄 처리가 콩나물의 생장에 미치는 영향" 한국식품영양과학회 31 (31): 615-620, 2002

3 Kim KH, "The growth characteristics and proximate composition of soybean sprouts" 9 (9): 27-30, 1992

4 Kennedy AR, "The evidence of soybean products as cancer preventive agents" 125 : 733S-743S, 1995

5 Gallagher JC, "The effect of soy : protein on bone metabolism" 130 : 667S-673S, 2000

6 Oh JM, "The effect of lipoxygenase isoenzymes on the odor and taste of soybean sprouts during cooking" 4 (4): 57-64, 1988

7 Shin HS, "Studies on the lipid metabolism of soybean during its germination. Part I. Changes of crude fat content and lipid composition in soybean during germination" 17 (17): 240-246, 1974

8 Kim SD, "Studies on the changes in chlorophyll, free amino acid and vitamin C contents of soybean sprouts during circulation periods" 11 (11): 57-62, 198

9 Kye SH, "Standarization of the preparation methods of Korean foods - the focus on pibimbab (mixed rice" 11 (11): 557-564, 1995

10 Friedeck KG, "Soy protein fortification of a low-fat dairy-based ice cream" 66 (66): 2651-2657, 2003

11 Drake MA, "Soy protein fortification affect sensory, chemical and microbiological properties of dairy yoghurts" 65 (65): 1244-1247, 2000

12 Koo NS, "Sensory evaluation" Kyomunsa 56-64, 2006

13 Abdullah A, "Sensory attribute and safety aspects of germinated small-seeded soybeans and mungbeans" 47 (47): 434-437, 1984

14 Kim MR, "Quality characteristics of fresh and cooked soybean sprouts by cultivars" 14 (14): 266-272, 1998

15 Song J, "Physicochemical properties of soybean sprouts according to culture period" 17 (17): 84-89, 2000

16 AOAC, "Official methods of analysis" Association of official analytical chemists Inc 1984

17 Messina M, "Noteworthy evidence mounts on soy and human health" 9 (9): 1-3, 2001

18 Anderson JW, "Metaanalysis of the effect of soy protein intake on serum lipid" 333 (333): 276-282, 1995

19 Trock B, "Metaanalysis of soy intake and breast cancer risk" 98 (98): 459-471, 2000

20 Wolf WJ, "Lipoxygenase and flavor of soybean protein products" 23 (23): 136-141, 1975

21 Messina M, "Legumes and soybeans: overview of their nutritional profiles and health effects" 70 : 439S-450S, 1999

22 Rackis JJ, "Flavor problems of vegetable food proteins" 56 : 262-271, 1979

23 Monma M, "Effect of several lipoxygenase inhibitors on lipoxygenase activities in soybean homogenate" 37 (37): 625-627, 1990

24 McIsaac C, "Effect of consumer education on the purchase of soy-containing bakery item" 38 (38): 154-156, 1993

25 Kim SD, "Composition of soybean sprouts and its nutritional value" 6 (6): 1-9, 1993

26 Choi HD, "Comparison of physicochemical and sensory characteristics of soybean sprouts from different cultivars" 43 (43): 207-212, 2000

27 Lee SY, "Comparison of milk-based and soy milk-based yoghurt" 55 (55): 532-536, 1990

28 Shin DH, "Comparison of growth characteristics of soybean sprouts cultivated by three methods" 28 (28): 240-245, 1996

29 Lee YS, "Changes of free sugars, lipoxygenase activity and effects of chitosan treatment during cultivation of soybean sprouts" 31 (31): 115-121, 1999

30 Collins JL, "Changes in trypsin inhibitory activity of Korean soybean varieties during maturation and germination" 41 (41): 168-172, 1976

31 이영상, "Changes in Postharvest Respiration, Growth, and Vitamin C Content of Soybean Sprouts under Different Storage Temperature Conditions" 한국작물학회 49 (49): 410-414, 2004

32 Kitamura K, "Biochemical characterization of lipoxygenase lacking mutants, L-I-less, L-2-less, and L-3-less soybeans" 48 (48): 2339-2346, 1984