Czech J. Food Sci., 2004, 22(10):S174-S176 | DOI: 10.17221/10652-CJFS

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

A. Troszyńska, G. Larski, 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

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

Published: December 31, 2004  Show citation

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Troszyńska A, Larski G, Kosińska A. The sensory quality of sprouts obtained from the selected species of legume seeds. Czech J. Food Sci. 2004;22(Special Issue):S174-176. doi: 10.17221/10652-CJFS.
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