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Quality Characteristics of Kongnamulguk with Commercial Soy Sprouts

시판 콩나물로 제조한 콩나물 국의 품질 특성

  • Shon, Hee-Kyung (Dept. of Food Science and Nutrition, Soonchunhyang University) ;
  • Kim, Yong-Ho (Dept. of Medicinal Biotechnology, Soonchunhyang University) ;
  • Lee, Kyong-Ae (Dept. of Food Science and Nutrition, Soonchunhyang University)
  • 손희경 (순천향대학교 식품영양학과) ;
  • 김용호 (순천향대학교 의료생명공학과) ;
  • 이경애 (순천향대학교 식품영양학과)
  • Published : 2009.10.31

Abstract

The physicochemical and sensory characteristics of Kongnamulguk with commercial film-packed soy sprouts from domestic cultivars were investigated. The color determination showed that the solid part of Kongnamulguk had a light green color and did not change even when cooking for 9 minutes. The solid part of Kongnamulguk was much higher in insoluble dietary fiber than soluble dietary fiber. Soluble and insoluble dietary fiber of the soy sprout tended to increase upon cooking. The acceptability of the solid part of Kongnamulguk was negatively correlated with a bean odor and flavor, and a grassy odor and flavor, but positively correlated with a nutty odor and flavor. In addition, the acceptability of the liquid of Kongnamulguk was negatively correlated with a bean odor, a grassy and bitter flavor, while it was positively correlated with a sweet flavor. These results suggest that soy sprout with a less bean odor and flavor would be highly acceptable, so it would probably be suitable for Kongnamulguk.

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  1. Comparison of Antioxidant Activities in Soybean Sprout according to Preparation and Cooking Process vol.43, pp.3, 2014, https://doi.org/10.3746/jkfn.2014.43.3.397