Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지
DOI QR코드

DOI QR Code

Proximate Compositions and Sensory Attributes of Soybean Sprouts with Recommended Soybean Cultivars

장려품종 나물콩으로 재배한 콩나물의 일반성분 및 관능적 특성

  • Lee, Kyong-Ae (Dept. of Food Science and Nutrition, Soonchunhyang University) ;
  • Kim, Yong-Ho (Dept. of Medicinal Biotechnology, Soonchunhyang University) ;
  • Kim, Hee-Sun (Dept. of Food Science and Nutrition, Soonchunhyang University)
  • 이경애 (순천향대학교 식품영양학과) ;
  • 김용호 (순천향대학교 의료생명공학과) ;
  • 김희선 (순천향대학교 식품영양학과)
  • Received : 2016.08.10
  • Accepted : 2016.08.12
  • Published : 2016.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the proximate compositions and sensory attributes of fresh and boiled soybean sprouts. The sensory attributes of cooked soybean sprouts (Kongnamulmuchim) were also assessed after boiling and seasoning. Proximate compositions were analyzed from the total sprout, cotyledon and hypocotyl without hair root. Soybean sprouts cultivated with four recommended soybean cultivars (Nokchae bean, Dawon bean, Seonam bean and Pungsannamul bean) in a lab and then used for analysis. Carbohydrate, protein, lipid and ash contents were lower, while moisture was lower, in the cotyledon than in the hypocotyl of fresh soybean sprouts, regardless of the bean type. Each soybean sprout showed different contents of chemical constituents in total sprout, cotyledon, and hypocotyl parts. Sensory attributes such as odor, flavor, and overall acceptability were evaluated. Each panels showed a response on a 9-point rating scale. The acceptability of fresh soybean sprouts was negatively correlated with beany and grassy tastes, but positively correlated with nutty and sweet tastes. The acceptability of boiled soybean sprouts was negatively correlated with beany and grassy flavors, and positively correlated with nutty odor and flavor. In addition, acceptability of cooked soybean sprouts (Kongnamulmuchim) was positively correlated with nutty and sweet flavors. The beany and grassy flavors limited acceptability of fresh soybean sprouts, whereas the prominence of nutty flavor might contribute to acceptance of boiled and cooked soybean sprouts.

네 품종의 장려품종 나물콩(녹채콩, 다원콩, 서남콩, 풍산나물콩)으로 재배한 콩나물의 일반성분 함량과 관능적 특성을 분석하였다. 일반성분은 생콩나물과 데친 콩나물을 비교, 분석하였으며, 콩나물을 자엽(머리 부분)과 배축(줄기 부분)으로 나누어 각 부분의 일반성분 함량도 측정하였다. 생콩나물과 데친 콩나물의 탄수화물, 지방질, 단백질, 회분 함량은 자엽이 더 높았으며, 수분 함량은 배축이 더 많았다. 콩나물의 일반성분은 나물콩 품종에 따라 차이를 보였으며, 데친 후 성분 함량이 변화하였다. 생콩나물은 콩비린 맛과 풀맛이 약하고 고소한 맛과 단맛이 강할수록, 데친 콩나물은 콩비린 맛과 풀맛이 약하고, 고소한 냄새, 고소한 맛, 단맛이 강할수록, 콩나물무침은 고소한 맛과 단맛이 강할수록 높은 기호도를 보였다. 생콩나물에서 기호도가 가장 좋았던 서남콩 콩나물과 풍산나물콩 콩나물은 데친 콩나물과 콩나물무침에서도 가장 높은 기호도를 나타내었으므로, 서남콩과 풍산나물콩이 데친 콩나물 및 콩나물 무침용 콩나물 생산에 적합한 나물콩으로 생각되었다.

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. Arai SM, Noguchi M, Kaje M, Kato H, Fujimaki M (1970) n-Hexanal and some volatile alcohols their distribution in raw soybean tissues and formation in crude soy protein concentrate by lipoxygenase. Agri Biol Chem 34(9): 1420-1423. https://doi.org/10.1271/bbb1961.34.1420
  3. AOAC (1990) Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists Inc., Washington D.C. USA.
  4. Brandt LM, Jeltema MA, Zabik ME, Jeltema BD (1984) Effects of cooking in solutions of varying pH on the dietary fiber components of vegetables. J Food Sci 49(3): 900-904. https://doi.org/10.1111/j.1365-2621.1984.tb13237.x
  5. Bjorck I, Nyman M, Asp NG (1984) Extrusion cooking and dietary fiber: Effects on dietary fiber content and on degradation in the rat intestinal tract. Cereal Chem 61(2): 174-179.
  6. Choi HD, Kim SS, Hong HD, Yoo JY (2000) Comparison of physicochemical and sensory characteristics of soybean sprouts from different cultivars. J Korean Soc Appl Biol Chem 43(3): 207-212.
  7. 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
  8. 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
  9. Kim JH, Lee KA, Kim YH, Kim HS (2009) Analysis of free amino acid in different parts of bean sprouts by different cooking methods and from different merchants. J Food Sci Nutr 14(4): 316-322.
  10. Kim EJ, Lee KI, Park KY (2002) Quality analysis of nutrients on spybean sprouts cultured with germanium. J Koran Soc Food Sci Nutr 31(5): 1150-1154. https://doi.org/10.3746/jkfn.2002.31.6.1150
  11. Kim SD, Kim SH, Hong EH (1993) Composition of soybean sprouts and its nutritional value. Korean Soybean Digest 6(1): 1-9.
  12. Kim SY, Lee KA, Yun HT, Kim JT, Kim UH, Kim YH (2011) Analyses of fatty acids and dietary fiber in soy sprouts. Korean J Crop Sci 56(1): 29-34. https://doi.org/10.7740/kjcs.2011.56.1.029
  13. Kim YH, Kim SD, Hong EH, Kim SH (1994) Processing characteristics of soybean genotypes lacking lipoxygenase. Korean J Crop Sc. 39(2): 171-174.
  14. Jeon SH, Lee CW, Kim HY, Kim HK, Kang JH (2008) Growth of soybean sprouts affected by period and method of seed storage. Korean Journal of Crop Science 53(1): 21-27.
  15. Lee JW, Hwang YS, Chang WS, Moon JK, Ghoung MG (2013) Seed maturity differentially mediates metabolic responses in black soybean. Food Chem 141(3): 2052-2059. https://doi.org/10.1016/j.foodchem.2013.05.059
  16. Lee SY, Park MJ (1997) Consumption pattern and satisfaction degree for bean sprout by housewives living in Seoul and Kyungki-do area. Korean J Soc Food Sci 13(3): 369-378.
  17. Lee J, Hwang YS, Lee JD, Chang WS, Ghoung MG (2013) Metabolic alterations of lutein, ${\beta}$-carotene and chlorophyll a during germination of two soybean sprout varieties. Food Chem 141(3): 3177-3182. https://doi.org/10.1016/j.foodchem.2013.06.006
  18. Matoba T, Hidaka H, Narita, H, Kitamura K, Kaizuma N, Kito M (1985) Lipoxygenase-2 isozyme is responsible for generation of n-hexanal in soybean homogenate. J Agric Food Chem 33(5): 852-855. https://doi.org/10.1021/jf00065a021
  19. Mostafa MM, Rahma EH, Rady AH (1987) Chemical and nutritional changes inj soybean during germination. Food Chem 23(2): 83-89.
  20. Park MH, Kim DC, Kim BS, Nahmgoong B (1995) Studies on pollution-free soybean sprout production and circulation market improvement. Korea Soybean Dig 12(1): 51-67.
  21. Perez-Hidalgo MA, Guerra-Hernabde E, Garcia-Villanova B (1997) Dietary fiber in three raw legumes and processign effect on chick pea by enzymeatic-gravimetric method. J Food Composition Analysis 10(1): 66-72. https://doi.org/10.1006/jfca.1997.0522
  22. Sathie SK, Deshpande SS, Reddy NR, Goli DE, Salunkhe DK (1983) Effects of germination on proteins, raffinose oligosaccharides and antinutritional factors in the Great Northern bean(Phaseolus vulgaris L.). J Food Sci 48(6): 1796-1800. https://doi.org/10.1111/j.1365-2621.1983.tb05087.x
  23. 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.
  24. Shon HK, Kim YH, Lee KA (2009) Quality characteristics of Kongnamulguk with commercial soy sprouts. Korean J Human Ecol 18(5): 1147-1153. https://doi.org/10.5934/KJHE.2009.18.5.1147
  25. Shon HK, Kim YH, Lee KA (2014) Quality characteristics of bean sprouts of different Namulkong cultivars. Korean J Food Cook Sci 30(3): 340-350. https://doi.org/10.9724/kfcs.2014.30.3.340
  26. Shon HK, Jae EJ, Kim YH, Kim HS, Byoun KE, Lee KA (2008) Physicochemical and sensory characteristics of commercial soybean sprouts. Korean J Food Cook Sci 24(6):891-898.
  27. Song BS, Kim MJ, Kim GS (2010) Amino acid composition changes in soybean sprouts during cultivations. Korean J Food Preserv 17(5): 681-687.
  28. Youn JE, Kim HS, Lee KA, Kim YH (2011) Contents of minerals and vitamines in soybean sprouts. Korean J Crop Sci 56(3): 226-232. https://doi.org/10.7740/kjcs.2011.56.3.226

Cited by

  1. Sous-vide가열과 열탕가열 조건에 따른 콩나물 머리와 줄기의 조직감 변화에 관한 연구 vol.61, pp.3, 2016, https://doi.org/10.3839/jabc.2018.032