Kyong-Ae Lee

Changes in Quality Characteristics of Soy Sprouts during Storage

Soy sprouts with Pungsannamulkong stored in covered polypropylene container with water(PCSS) or polypropylene film bag without water(PBSS) at for 7 days. Changes in weight, instrumental textural hardness, color values and sensory attributes of soy sprouts were evaluated after 2, 4 and 7 day storage. Storage caused slight weight losses in PBSS, but not in PCSS. In the courses of storage the hardness of the heads decreased, while the stems maintained their hardness. The effect of storage periods on surface color changes were also determined. The stems of soy sprouts in PCSS had higher L values when stored for over 2 days. The b values of the stems in both PCSS and PBSS increased after over 2 day storage. The higher b values in the stems were found when kept in PBSS for 2 or 4 days, indicating more yellowish color. On the other hand, the heads and stems of soy sprouts had light green color. The soy sprouts in PCSS became greener with storage, but there was only small increase in greenness. Sensory panels perceived that the overall acceptability of soy sprouts decreased with storage. The overall acceptability of soy sprouts when kept in PCSS for 7 days were not as good as that of soy sprouts in PCSS for 4 days, although soy sprouts in PCSS had a significantly higher overall acceptability than those in PBSS when stored over 4 days(p.