Immunoreactive properties and sensory quality of lentil [Lens culinaris] and mung bean [Vigma radiata L.] sprouts

• Autorzy: Wolejszo A. , Szymkiewicz A. , Troszynska A.

Warianty tytułu

PL

Wlasciwosci immunoreaktywne i jakosc sensoryczna kielkow soczewicy [Lens culinaris] i fasoli mung [Vigma radiata L.]

• Języki publikacji: EN

Abstrakty

EN

The objective of the study was to compare parallel immunoreactive properties and sensory characteristics of lentil (Lens culinaris) and mung bean (Vigma radiata L.) sprouts. The seeds were germinated with and without light at 20°C up to 3 days. The changes in immunoreactivity of the sprouts were determined by competitive ELISA method using rabbit polyclonal antisera to lentil and mung bean proteins. The sensory quality of samples was evaluated by quantitative descriptive analysis (QDA). In QDA a trained panel (n=9) rated the sprouts for odour, taste and texture. The results indicated that the effects of germination on the immunoreactive properties of sprouts with cotyledons depended on the type of legumes. The presence or absence of light during the germination process did not affect the results achieved. The removal of the cotyledons almost completely reduced immunoreactivity of samples (97% for lentil and 99% for mung bean). The effects of germination on the sensory profile of sprouts were found to depend on the type of legumes but as far as the sprouts of mung bean are concerned also on the processing conditions. The QDA demonstrated significant differences between the sprouts for the following attributes: bitterness (p<0.001), “pea-pod” taste (p<0.01), flourness (p<0.001) and juiciness (p<0.01).

PL

W pracy porównano właściwości immunoreaktywne i jakość sensoryczną kiełków soczewicy i fasoli Mung. Kiełkowanie nasion prowadzono w szafie klimatyzacyjnej przez 3 dni w temperaturze 20°C z i bez światła. Analizę sensoryczną świeżych kiełków wykonano metodą profilowania sensorycznego (QDA), a właściwości immunoreaktywne metodą ELISA (współzawodniczącą). Wyniki wykazały, że warunki kiełkowania (w świetle, bez światła) nie miały wpływu na właściwości immunoreaktywne kiełków. Stwierdzono, że kiełki bez liścieni nie wykazywały właściwości immunoreaktywnych. Analiza QDA wykazała, że jakość sensoryczna kiełków była zróżnicowana i zależała od gatunku użytych nasion. Wykazano, że warunki kiełkowania nie różnicowały profili sensorycznych kiełków soczewicy, natomiast miały one wpływ na profile sensoryczne kiełków fasoli Mung.

Słowa kluczowe

EN

lentil; Lens culinaris; mung bean; Vigma radiata; sprout; germination; immunoreactivity; sensory quality; legume seed; ELISA test; quantitative descriptive analysis

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 4
• Opis fizyczny: p.415-420,fig.,ref.

Twórcy

autor

Wolejszo A.

• Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland

autor

Szymkiewicz A.

autor

Troszynska A.

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