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Type of publication: Straipsnis kitose duomenų bazėse / Article in other databases (S4)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Gajewski, Marek;Danilčenko, Honorata;Tarasevičienė, Živilė;Szymczak, Pawel;Seroczynska, Anna;Radzanowska, Jadwiga
Title: Quality characteristics of fresh plant sprouts and after their short-term storage
Is part of: Vegetable crops research bulletin. Skierniewice : Research Institute of Vegetable Crops., Vol. 68 (2008)
Extent: p. 155-166
Date: 2008
Keywords: Sprouted seeds;Sensory quality;Nutritive value;Antioxidant activity;Carotenoids;Storage
Abstract: Sensory characteristics, carotenoids content and antioxidant activity of sprouted seeds of eight plant species were investigated. Seeds of lentil, broccoli, clover, amaranth, wheat, radish, pea, and alfalfa were germinated for 3 days in the dark, at the temperature of 25°C and then sprouted seeds were stored for the next 2 days in a refrigerator, in the dark, at the temperature of 4-5°C. Sensory quality was evaluated in the expert panel, with the quantitative descriptive analysis method (QDA), using 15 sensory attributes, concerning odour, texture and flavour. Radish, alfalfa and lentil sprouts showed the highest overall sensory quality. Sensory attributes of sprouts were strongly differentiated among the species and the biggest differences were found for spicy flavour and sweet taste attributes. 2-day storage of sprouts affected some taste/flavour descriptors. Total carotenoids and p-carotene content were the highest in broccoli and radish sprouts. During the storage of sprouts carotenoids content decreased. Antioxidant activity was differentiated between species, and both radish and broccoli sprouts showed the highest antioxidant activity
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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