Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Physicochemical and Sensory Characteristics of Commercial Soybean Sprouts

시판 콩나물의 물리화학적 특성 및 관능적 특성

  • Shon, Hee-Kyung (Department of Food Science and Nutrition, Soonchunhyang University) ;
  • Jae, Eun-Joo (Department of Food Science and Nutrition, Soonchunhyang University) ;
  • Kim, Yong-Ho (Department of Medicinal Biotechnology, Soonchunhyang University) ;
  • Kim, Hee-Sun (Department of Food Science and Nutrition, Soonchunhyang University) ;
  • Byoun, Kwang-Eui (Department of Food Science and Nutrition, Soonchunhyang University) ;
  • Lee, Kyong-Ae (Department of Food Science and Nutrition, Soonchunhyang University)
  • 손희경 (순천향대학교 식품영양학과) ;
  • 제은주 (순천향대학교 식품영양학과) ;
  • 김용호 (순천향대학교 의료생명과학과) ;
  • 김희선 (순천향대학교 식품영양학과) ;
  • 변광의 (순천향대학교 식품영양학과) ;
  • 이경애 (순천향대학교 식품영양학과)
  • Published : 2008.12.31
Download PDF
⟨ Previous Next ⟩

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.

국산콩으로 재배한 포장 콩나물의 물리화학적 특성 및 관능적 특성을 검토하였다. 생콩나물 및 콩나물 무침은 자엽부가 배축부에 비해 높은 견고성을 나타냈으며 콩나물 무침은 생콩나물에 비해 자엽부 및 배축부의 견고성이 낮았다. 생콩나물 및 콩나물 무침의 자엽부 및 배축부는 약한 녹색도를 보여 생콩나물의 녹화는 가열에 의해 제거되지 않았다. 생콩나물은 비린 냄새와 비린 맛, 풋 맛이 약할수록, 고소한 냄새와 고소한 맛, 단 맛이 강할수록 높은 선호도를 보였다. 익힌 콩나물의 선호도는 비린 맛과 풋 맛이 약할수록, 고소한 냄새와 고소한 맛이 강할수록 높았으며, 콩나물 무침은 비린 냄새와 비린 맛, 풋 냄새와 풋 맛이 약할수록, 고소한 냄새와 고소한 맛이 강할수록 높은 선호도를 보였다. 생콩나물과 익힌 콩나물의 리폭시게나제 활성은 자엽부가 배축부에 비해 높았다.

Keywords

References

  1. Abdullah A. Baldwin RE, Fields M. Karr AL. 1984. Sensory attribute and safety aspects of germinated small-seeded soybeans and mungbeans. J Food Protec 47(6):434-437 https://doi.org/10.4315/0362-028X-47.6.434
  2. AOAC. 1984. Official methods of analysis. 14th ed. Association of official analytical chemists Inc., Washington D.C. USA
  3. Anderson JW, Johnstone BM and Cook-Newell ME. 1995. Metaanalysis of the effect of soy protein intake on serum lipid. New Eng J Med 333(5):276-282 https://doi.org/10.1056/NEJM199508033330502
  4. Choi HD, Kim SS, Hong HD, Lee JY, 2000. Comparison of physicochemical and sensory characteristics of soybean sprouts from different cultivars. J Korean Soc Agric Chem Biotechnol 43(3);207-212
  5. Collins JL, Sand GG. 1976. Changes in trypsin inhibitory activity of Korean soybean varieties during maturation and germination. J Food Sci 41(1):168-172 https://doi.org/10.1111/j.1365-2621.1976.tb01127.x
  6. Drake MA, Chen XO, Tamarapu S, Leenanon B. 2000. Soy protein fortification affect sensory, chemical and microbiological properties of dairy yoghurts. J Food Sci 65(7):1244-1247 https://doi.org/10.1111/j.1365-2621.2000.tb10272.x
  7. Friedeck KG, Karagul-Yuceer Y, Drake MA. 2003. Soy protein fortification of a low-fat dairy-based ice cream. J Food Sci 66(9):2651-2657
  8. Gallagher JC, Rafferty K, Hayanazka V, Wilson W. 2000. The effect of soy : protein on bone metabolism. J Nutr 130 (suppl):667S-673S
  9. Jeon SH, Lee CW, Kim HY, Kim HK, Kang JH. 2008. Growth of soybean sprouts affected by period and method of seed storage. Korean J Crop Sci 53(1):21-27
  10. Kennedy AR. 1995. The evidence of soybean products as cancer preventive agents. J Nutr 125(suppl):733S-743S
  11. Kim EJ, Lee KI, Park KY. 2002. Effects of germanium treatment during cultivation of soybean sprouts. J Korean Soc Food Sci Nutr 31(4):615-620 https://doi.org/10.3746/jkfn.2002.31.4.615
  12. Kim KH. 1992. The growth characteristics and proximate composition of soybean sprouts. Korean Soybean Dig 9(2):27-30
  13. Kim MR, Kim HY, Lee KJ, Hwang YS, Ku JH. 1998. Quality characteristics of fresh and cooked soybean sprouts by cultivars. Korean J Soc Food Sci 14(3):266-272
  14. Kim SD, Jang BH, Kim HS, Ha KH, Kang KS, Kim DH. 1982. Studies on the changes in chlorophyll, free amino acid and vitamin C contents of soybean sprouts during circulation periods. Korean J Nutr Food 11(3):57-62
  15. Kim SD, Kim SH, Hong EH. 1993. Composition of soybean sprouts and its nutritional value. Korean Soybean Dig 6(1): 1-9
  16. Kitamura K. 1984. Biochemical characterization of lipoxygenase lacking mutants, L-I-less, L-2-less, and L-3-less soybeans. Agri Biol Chem 48(9):2339-2346 https://doi.org/10.1271/bbb1961.48.2339
  17. Koo NS, Kim HS, Lee KA, Kim MJ. 2006. Sensory evaluation. Kyomunsa, Seoul, Korea, pp 56-64
  18. Kye SH, Moon HK, Yum CA, Song TH, Lee SH. 1995. Standarization of the preparation methods of Korean foods - the focus on pibimbab (mixed rice). Korean J Soc Food Sci 11(5):557-564
  19. Lee SY, Morr CV, Seo A. 1990. Comparison of milk-based and soy milk-based yoghurt. J Food Sci 55(2):532-536 https://doi.org/10.1111/j.1365-2621.1990.tb06803.x
  20. Lee YS, Kim YH. 2004. Changes in postharvest respiration, growth and vitamin C content of soybean sprouts under different storage temperature conditions. Korean J Crop Sci 49(5): 410-414
  21. Lee YS, Lee JO. 1999. Changes of free sugars, lipoxygenase activity and effects of chitosan treatment during cultivation of soybean sprouts. Korean J Food Sci Technol 31(1):115-121
  22. McIsaac C, Potter SM, Weigel MM. 1993. Effect of consumer education on the purchase of soy-containing bakery item. Cereal Food Worlds 38(3):154-156
  23. Messina M. 1999. Legumes and soybeans: overview of their nutritional profiles and health effects. Am J Clin Nutr 70 (suppl):439S-450S https://doi.org/10.1093/ajcn/70.3.439s
  24. Messina M. 2001. Noteworthy evidence mounts on soy and human health. J Am Diet Assoc 9(1):1-3
  25. Monma M, Sugimoto T, Hashizune K, Saito K. 1990. Effect of several lipoxygenase inhibitors on lipoxygenase activities in soybean homogenate. Nippon Shokuhin Kogyo Gakkaishi. 37(8):625-627 https://doi.org/10.3136/nskkk1962.37.8_625
  26. Oh JM, Yoon S, Bai YH. 1988. The effect of lipoxygenase isoenzymes on the odor and taste of soybean sprouts during cooking. Korean J Soc Food Sci 4(2):57-64
  27. Rackis JJ. Sessa DJ, Honig DH. 1979. Flavor problems of vegetable food proteins. J Am Oil Chem Soc 56:262-271 https://doi.org/10.1007/BF02671470
  28. Shin HS. 1974. Studies on the lipid metabolism of soybean during its germination. Part I. Changes of crude fat content and lipid composition in soybean during germination. J Korean Agric Chem 17(4):240-246
  29. Shin DH, Choi U. 1996. Comparison of growth characteristics of soybean sprouts cultivated by three methods. Korean J Food Sci Technol 28(2):240-245
  30. Song J, Kim SP, Hwang JJ, Son YK, Song JC, Hur HS. 2000. Physicochemical properties of soybean sprouts according to culture period. Korean Soybean Dig 17(1):84-89
  31. Trock B. Butler LW, Clarke R. Hilakivi-Clarke L. 2000. Metaanalysis of soy intake and breast cancer risk. J Natl Cancer Institute 98(7):459-471
  32. Wolf WJ. 1975. Lipoxygenase and flavor of soybean protein products. J Agric Food Chem 23(2):136-141 https://doi.org/10.1021/jf60198a013