Comparison of Sensory Characteristics of Mung Bean Sprouts and Sunflower Sprouts
Keywords:Mung bean, Sunflower, Sprout, Sensory evaluation, Descriptive analysis
Sprouts have been used as a dietary food source among health conscious consumers around the world. Many types of sprouts have been consumed such as alfalfa and mung bean sprouts. Sunflower sprout is a new type of sprout that is popular in Thailand in last few years. Nutritional properties of sprouts were studied but sensory characteristics of sprouts are limited. The objective of this research was to study the differences of sensory characteristics towards the top two most famous types of sprouts in Thailand including mung bean and sunflower sprouts. Sensory descriptive analysis was performed with 10 sprout samples in both fresh and cooked forms. Twenty seven attributes were developed and rated by trained panelists (n=12). The data was analyzed with analysis of variance and principal component analysis. The major factors affecting sensory characteristics of the samples were type of sprout and effect of heat treatment. Mung bean sprouts had a stronger intensity of yellow color of leaves, stem diameter, yam bean-like aroma, beany aroma, bean sprout aroma identity, sweetness, and juiciness than those characteristics in sunflower sprouts. In contrast, sunflower sprouts were generally characterized by having a higher intensity of green color of leaves and stem, leaf thickness, stem length, curvy shape of stem, sunflower oil flavor, sunflower identity flavor, fresh/cool aroma, astringent, overall flavor intensity, fibrousness, and hard to swallow than those attributes in bean sprouts. After blanching, sunflower sprouts tended to have a lower intensity of white color of stem, waxy appearance, curvy shape of stem, fresh/cool aroma, crunchiness, overall flavor intensity, hard to swallow whereas green color of leaves, green aroma, and juiciness increased.
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