• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.4
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• pp.324-330
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• 2012

In this study, ${\beta}$-carotene concentrations was determined in soybean cultivar according to seed size, usage, seed coat color and cotyledon color as well as the process of seed germination. The total average concentration of ${\beta}$-carotene was $6.6{\mu}g/g$ in soybean seed, $33.3{\mu}g/g$ in soybean sprout. According to seed size, the total ${\beta}$-carotene concentration of soybean was $6.9{\mu}g/g$ in large soybean seed, $6.7{\mu}g/g$ in medium soybean seed, and $6.31{\mu}g/g$ in small soybean seed. In soybean sprout, the total ${\beta}$-carotene concentration was $21.4{\mu}g/g$ in large soybean sprout, $30.5{\mu}g/g$ in medium soybean sprout, and $43.5{\mu}g/g$ in small soybean sprout. According to the utilization of seed, the total ${\beta}$-carotene concentration of soybean seed was $7.2{\mu}g/g$ in cooked with rice soybean seed, $6.1{\mu}g/g$ in paste and curd soybean seed, and $6.3{\mu}g/g$ in sprout soybean seed. In soybean sprout, the total ${\beta}$-carotene concentration was $25.9{\mu}g/g$ in cooked with rice soybean sprout, $32.4{\mu}g/g$ in paste and curd soybean sprout, and $41.9{\mu}g/g$ in sprout soybean sprout. When comparison with seed coat color, the total ${\beta}$-carotene concentration of soybean with brown seed coat ($8.8{\mu}g/g$) was slightly higher than those of soybean with yellow ($6.1{\mu}g/g$). In soybean sprout, the total ${\beta}$-carotene concentration was $21.8{\mu}g/g$ in black seed coat sprout, $38.7{\mu}g/g$ in brown seed coat sprout, $34.1{\mu}g/g$ in green seed coat sprout, $39.5{\mu}g/g$ in yellow seed coat sprout, and $30.5{\mu}g/g$ in mottle seed coat sprout. The results of this study suggested the functional characteristics of soybean through quantitative analysis of ${\beta}$-carotene.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.266-272
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• 1998

Eight varieties of soybean sprouts cultivated for 5 days at 20$^{\circ}C$, 95% humidity, and the cooked soybean sprouts (kongnamulmuchim) were compared in growth characteristics, chemical composition, textural properties, and sensory characteristics.‘Iri 3’and‘Nunjumbagitae’were the highest in growth response and yield, respectively, and the next was ‘Junjuri’.‘Junjuri’was the highest in vitamin C content. The contents of aspartic acid and glutamic acid among amino acids were relatively high in‘Pureunkong’and‘Junjuri’.‘Iri 5’was the highest and ‘Iksannamulkong’, the lowest in hardness of hypocotyl by texture analyzer. While‘Junjuri’was the highest in sweetness, roasted nutty odor, and taste, it was the lowest in beany odor.‘Iri 5 was the highest in hardness,‘Junjuri’, in brittleness, and‘Iksannamulkong’, in chewiness of sensory characteristics.‘Over-all acceptability’was the highest in‘Pureunkong’(8.3) and the next was‘Junjuri’(7.4). From the above results, ‘Junjuri’ was considered as the optimum variety for cooked soybean sprout.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.730-735
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• 2004

The effects of cook-chill and sous-vide upon the vitamin retention and acceptance of soybean sprout muchim and soybean sprouts soup were evaluated. When the sous-vide packaged soybean sprout muchim was stored at 3$^{\circ}C$ for 1, 3, and 5 days, the contents of thiamin, riboflavin, and ascorbic acid were not changed. However, the nutrient contents were changed in sous-vide packaged soybean sprouts soup stored at the same conditions at each storage time up to 5 days. The contents of thiamin, riboflavin, and ascorbic acid showed the lowest level at 5 days after storage. Regarding customer's acceptance of sous-vide packaged soybean sprout muchim compared to the freshly cooked one, the former had a higher score in taste and color than the latter. Overall acceptability of the sous-vide soybean sprout muchim had a lower score than that of the freshly cooked one, but the sensory characteristics did not show any significant difference between them. The freshly cooked soybean sprout soup had higher scores in taste, flavor, color, texture, appearance, and overall acceptability than the son-vide packaged soybean sprout soup. The former, however, had a significantly higher score in color (p＜0.05) and the overall acceptability (p＜0.01) than the latter.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.325-333
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• 2016

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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.397-403
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• 2014

This study was conducted to investigate extract, total phenolic compounds, total flavonoid compounds, free radical scavenging activities (DPPH assay, ABTS assay), and reducing power (Oyaizu's assay, FRAP assay) of soybean sprout according to cooking process (non-blanched, blanched, seasoned). This research was carried out in order to demonstrate the superiority of Korean traditional cooking methods 'Namul'. Soybean sprout sample extracts were prepared using 80% ethanol extraction. Extract yield of non-blanched soybean sprout was 1.42% while that of blanched soybean sprout was 0.65%. On the other hand, the yield of seasoned soybean sprout was 6.50%. Total contents of phenolic compound and total flavonoid seasoned soybean sprout were $79.52{\pm}1.41$ mg GAE/100 g FW (fresh weight) and $6.21{\pm}0.16$ mg CE/100 g FW, respectively. Seasoned soybean sprout extracts showed higher contents compared to non-blanched and blanched sprout extracts. Total antioxidant activities were in the order of seasoned soybean sprout > non-blanched soybean sprout > blanched soybean sprout. The overall results of this study demonstrate that cooked soybean sprout by seasoning would be the most efficient way to ingest antioxidant compounds.

• Journal of Applied Biological Chemistry
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• v.61 no.3
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• pp.219-226
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• 2018

The purpose of this study was to investigate the effect of thermal treatments, such as a sous-vide and a conventional hot water cooking, on the texture changes of soybean sprout. A novel method to measure texture properties of soybean sprout have been determined because of the irregular geometry of soybean sprout. The shape of cotyledon of bean spout was accurately analyzed using an image processing and a geometry model. To minimize the effect of the contact area on the texture measurement, a blade type of probe was selected for the measurement. True stress was evaluated to reflect the shape changes during deformation, and demonstrated that the measurement accurately distinguished the effect of thermal treatment on the texture. Different heating time (i.e., 0, 10, 20, and 30 min) was applied for both sous-vide and conventional cooking. Thermal processing caused hardening of textures for both cotyledon and hypocotyl of soybean sprout. The conventional cooking method showed higher stress values than those of sous-vide cooking. Sprouts cooked by sous-vide released the moisture after thermal processing while sprout cooked by a conventional water bath method could hold the moisture content during thermal processing. The soybean sprouts treated by conventional cooking method showed a higher score in sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.911-916
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• 2004

Widely used vegetables such as onion, soybean sprout, and carrot in Korean dishes were studied to reduce losses in firmness during cook/chill storage for food service system. Blanching at 7$0^{\circ}C$ affect positively on textural properties of the three vegetables while reheating at the food service practice. Firmness of the vegetables was improved and stabilized with addition of calcium ion in blanching solution during storage at refrigeration temperature. Calcium was effective to improve or sustain firmness during blanching. The effect of calcium on firmness of blanched and cooked soybean sprout was less significant than that of carrot and onion, especially at short period of storage under refrigerated condition. In conclusion, low temperature blanching with calcium ion was effective to maintain firmness of the three vegetables before cooking while refrigerated storage of the cooked vegetables and subsequent reheating for food service system.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.9-17
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• 1998

The objective of this study is to provide a fundamental data to improve meals of the college foodservice operations serving more than 300 meals per day through evaluating changes in; total vitamin C contests, water contents, and pH, in the process of handling such foods as soybean sprout cooked and of fresh vegetable salads. This study, also, tried to identify nutrition reduction, step by step, to minimize nutrition loss. 1. In handing COOKED SOYBEAN SPROUTS, total vitamin C contents were higher after wash(1.54%mg%) than other cooking methods adopted in university meals(1.08mg%), however, total vitamin C contents was significantly lost during boiling step. 2. Significant loss of total vitamin C and water content in the FRESH VEGITABLE SALADS was detected in the process of washing and cutting vegitables. Especially,'cabbage' lost 20% of total vitamin C in the process of 'soaking in water', which was one of preparation process 3. Significant loss of vitamin C was observed after 6 hours of HOLDINC AFTER COOKING but it can be reduced through holding under lower temparature, in case of soybean sprouts and fresh vegitable salads. pH became acidic as holding time expanded. WATER CONTENT of cooked soybean sprouts decreased up to 4 hours holding time, however, it increased when we checked at after 6 hours' of holding time. Water content continuously decreased up to 6 hours of holding time in case of FRESH VESITABLE SALADS with the statistically significance level.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.1
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• pp.29-34
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• 2011

Soy sprout is a traditional food in Korea. It has been a source of protein, lipid and vitamin etc. as cooked and fresh vegetable supplying throughout the year. Soy sprouts of five soybean cultivars were analyzed fatty acid composition and dietary fiber contents. The compositional analysis confirmed that soy sprout contained five major fatty acids(16:0 palmitic, 18:0 stearic, 18:1 oleic, 18:2 linoleic and 18:3 linolenic). Fatty acid levels in soy sprout were not significant statistically between fresh and boiled soy sprout, the result support a conclusion that boiling treatment could not affect the fatty acid composition in soy sprouts. Fatty acid levels in whole and cotyledon part of soy sprout were not changed during sprout production, whereas the content in hypocotyl increased by approximately 13.2% of total unsaturated fatty acid compared to whole soy sprout. In case of dietary fiber, boiled soy sprouts showed higher contents than in fresh soy sprouts. These changes were associated with an increase in the mean level of insoluble dietary fiber expecially. Fatty acid levels and dietary fiber contents varied with soybean cultivars suggesting chemical composition of soybean seed was important to soy sprout characters.

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.186-190
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• 2018

This study was investigated changes of physical properties of soybean sprout by changing single or combinations of parameters in each manufacturing process. In blanching, use of sugar solution and decrease of blanching time reduced hypocotyl diameter and weight loss of soybean sprouts. However, single application among parameters in pre-treatment did not induce significant changes in soybean sprout during cooking of frozen product. The control process was blanching with water, seasoning with salt and sugar, and adding cooked rice with mixing type. Combinations of parameters, which were blanching with sugar solution, seasoning with sugar, and adding cooked rice with topping type, induced significantly higher shear force values ($592{\pm}21g$), larger diameter ($1.58{\pm}0.14mm$), and less weight loss ($13.4{\pm}3.0%$) of soybean sprouts during cooking of frozen product than those from the control process ($498{\pm}24g$, $1.35{\pm}0.13mm$, and $16.0{\pm}1.7%$, respectively) (p<0.05).