Yield and quality characteristics of Korean red bean sprouts produced with different time of seed soaking.
Antioxidant activity
Nutritional value
Presoaking time
Red bean sprout
Sprout yield
Journal
Food science and biotechnology
ISSN: 2092-6456
Titre abrégé: Food Sci Biotechnol
Pays: Korea (South)
ID NLM: 9816587
Informations de publication
Date de publication:
Feb 2020
Feb 2020
Historique:
received:
15
05
2019
revised:
22
06
2019
accepted:
19
07
2019
entrez:
18
2
2020
pubmed:
18
2
2020
medline:
18
2
2020
Statut:
epublish
Résumé
This study was conducted to investigate the yield and quality characteristics of red bean sprouts of three cultivars (Arari, Geomguseul, and Chungju) soaked in water for 0, 6, 12 or 24 h. The sprout yields of 'Arari' and 'Geomguseul' on day 7 were highest with the seeds soaked for 12 h. For 'Chungju', the yields from the seeds soaked for 12 and 24 h were not significantly (
Identifiants
pubmed: 32064128
doi: 10.1007/s10068-019-00657-x
pii: 657
pmc: PMC6992813
doi:
Types de publication
Journal Article
Langues
eng
Pagination
197-206Informations de copyright
© The Korean Society of Food Science and Technology 2019.
Déclaration de conflit d'intérêts
Conflict of interestThe authors declare no conflict of interest.
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