The sensory quality of sprouts obtained from the selected species of legume seeds

A. Troszyńska, G. Larski and A. Kosińska
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A. Troszyńska: Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland, *E-mail: ate@pan.olsztyn.pl
G. Larski: Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland, *E-mail: ate@pan.olsztyn.pl
A. Kosińska: Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland, *E-mail: ate@pan.olsztyn.pl

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S174-S176

Abstract: Sensory characteristics (evaluated by quantitative descriptive analysis and as the hedonic ratings) of sprouts obtained from lentil, Mung bean, pea and soybean sprouts were assessed. It was found that the palatability of sprouts was negatively correlated with bitterness and astringency of these products. However, the statistically significant correlation between the content of total phenolic compounds and negative sensory attributes (bitterness and astringency) was not found.

Keywords: egumes; sprouts; sensory quality; phenolic compounds (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10652-cjfs

DOI: 10.17221/10652-CJFS

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