Abdullah Aminah, Baldwin Ruth E, Fields Marion, Karr Arthur L
Department of Food Science and Nutrition and Department of Plant Pathology, University of Missouri-Columbia, Columbia, Missouri 65211.
J Food Prot. 1984 Jun;47(6):434-437. doi: 10.4315/0362-028X-47.6.434.
Sprouts of two small-seeded soybean strains were characterized as more intense in nutty aroma and flavor and less intense in bitter, grassy and beany flavor notes than mungbean sprouts or market samples of soybean sprouts. Sprouts did not differ in sweetness. The sprouts of the two test soybeans were moderately tender and crisp but less tender than mungbean sprouts. Yeasts and fungi were found on market samples of mungbean and soybean sprouts. Fungi were also present on sprouts of one test soybean. No aflatoxins (B, G, G, B) were identified by thin layer or high performance liquid chromatography, and no other toxins were indicated by chicken embryo bioassay.
与绿豆芽或市售豆芽样本相比，两种小粒大豆品种的豆芽具有更浓郁的坚果香气和风味，苦味、草味和豆腥味较淡。豆芽在甜度上没有差异。两种受试大豆的豆芽质地适中，脆嫩但不如绿豆芽嫩。在绿豆芽和大豆芽的市售样本中发现了酵母和真菌。在一种受试大豆的豆芽中也发现了真菌。通过薄层色谱法或高效液相色谱法未鉴定出黄曲霉毒素（B1、G1、G2、B2），鸡胚生物测定也未显示其他毒素。
