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

Autor:	A. Troszynska, A. Kosinska, G. Lamparski
Rok vydání:	2004
Předmět:	0404 agricultural biotechnology stomatognathic system Agronomy media_common.quotation_subject food and beverages Sensory system Quality (business) 04 agricultural and veterinary sciences Biology 040401 food science Legume Food Science media_common
Zdroj:	Czech Journal of Food Sciences. 22:S174-S176
ISSN:	1805-9317 1212-1800
DOI:	10.17221/10652-cjfs
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::23458510d48e7c36c76d6df039e13d76 https://doi.org/10.17221/10652-cjfs Zobrazit plný text záznamu