볶음처리에 따른 콩나물과 땅콩 새싹 추출물의 이화학적 특성 및 관능적 특성 변화

초록

This study investigated the physicochemical and sensory properties of roasted bean and peanut sprouts. The total phenol content and total flavonoid content in both extracts were increased after the roasting process, thereby confirming an increase in the antioxidant capacity. Moisture content of both samples was reduced after roasting, which consequently increased the caffeine content, salinity, and sugar levels. A slight increase of pH level was observed in bean sprouts after 2 min of roasting, but there was no significant difference in the remaining sections; however, roasting of peanut sprouts resulted in a gradual decrease in pH. Assessment of chromaticity after roasting revealed gradually decreasing lightness, and gradually increasing browning intensity. GC/MS analysis and olfactory test confirmed benzene acetaldehyde as the volatile compound present in both bean and peanut sprouts. Subsequent to roasting, analysis of taste pattern through electronic tongue revealed increased umami and decreased bitter taste in bean sprouts, and increased sour, salty and sweet taste in peanut sprouts. Analysis of the electronic nose determined a total of 31 volatile compounds in bean sprouts, and 36 volatile compounds in peanut sprouts. This study can be used as basic research data on the physicochemical and sensory properties of bean and peanut sprouts that have been subjected to the roasting process. ? 2020 Korean Society of Food Science and Nutrition. All rights reserved.

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