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Prabha, Shashi
- Vitamin- C Retention in Commercially available Mung Bean (Vigna Radiate) Sprouts
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Authors
Affiliations
1 Department of Home Science (NHE), Aditi Mahavidyalaya University of Delhi, Bawana, IN
2 Department of Food and Nutrition, Lady Irwin College (University of Delhi), New Delhi, IN
1 Department of Home Science (NHE), Aditi Mahavidyalaya University of Delhi, Bawana, IN
2 Department of Food and Nutrition, Lady Irwin College (University of Delhi), New Delhi, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 55, No 4 (2018), Pagination: 455-462Abstract
The present study was conducted with an objective to assess the retention of vitamin– C over a time period in commercially available mung bean sprouts (CMBS). Mung beans sprouted samples were procured from market (CMBS) and compared with mung beans sprout samples processed at laboratory scale (LMBS) in controlled condition. Both sprouted samples were stored at 7˚C in refrigerator. Shelf life studies were conducted periodically on physical, chemical and microbiological parameters during the storage time period of 0-96 hours. During shelf life studies, several differences were observed among CMBS and LMBS samples. Keeping quality of sprout samples in terms of its appearance and odour started deteriorating after 48 hours in CMBS, and 96 hours for LMGS. Shoot length increased significantly till 48 hours in CMBS whereas till 72 hours in LMBS. Moisture loss in CMBS and LMBS was 22% and 28% respectively. Titrable acidity in CMBS and LMBS decreased with increase in storage period. Vitamin- C content shows significant increase till 24 hours in CMBS, till 48 hours in LMBS followed by subsequent decrease thereafter. Vitamin- C retention in CMBS was 2%, while 16.6% in LMBS. Microbial load was considerably higher in CMBS as compared to LMBS, with rapid increase in Coliform count during storage in CMBS, while in LMBS it was not detected. Thus it was concluded that, to gain optimal vitamin- C content CMBS must be consumed within 24 hrs. However LMBS should be consumed within 48hrs, yet its vitamin – C retention was comparatively more till 96 hours of storage.
Keywords
Mung Beans, Sprouts, Vitamin – C, Commercially, Retention, Quality, Shelf Life.
References
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- Quality Assessment of Sprouted Mung Beans at Various Storage Temperatures
Abstract Views :353 |
PDF Views:3
Authors
Affiliations
1 Department of Home Science Aditi Mahavidyalya, University of Delhi, Bawana - 110 039, IN
2 Department of Food and Nutrition, Lady Irwin College, University of Delhi, New Delhi - 110 002, IN
1 Department of Home Science Aditi Mahavidyalya, University of Delhi, Bawana - 110 039, IN
2 Department of Food and Nutrition, Lady Irwin College, University of Delhi, New Delhi - 110 002, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 56, No 1 (2019), Pagination: 26-33Abstract
The present study was conducted with an objective to assess the quality of sprouted mung beans stored at different temperatures. Mung beans sprouts were processed at laboratory in controlled conditions, packed in LDPE pouches and were stored at summer room temperature (SRT) (30-32°C), winter room temperature (WRT) (15-18°C) and refrigeration temperature (RT) (7°C). Shelf life studies were conducted periodically for physical, chemical and microbiological parameters for 5 days at their respective storage temperatures. During shelf life studies, several changes were observed in sprouted samples of mung beans. There was a significant (p<0.05) increase in shoot length of sprouted mung beans samples stored at SRT followed by WRT and RT. Decrease in moisture content was significantly (p<0.05) more at RT followed by WRT and SRT. Vitamin - C content increased significantly (p<0.05) up to 1st day of storage at SRT and WRT, with decrease thereafter. Whereas at RT significant (p<0.05) increase was observed till 2nd day of storage followed by decrease afterwards. Vitamin - C content retained better at RT (16.6%) followed by WRT (6.3 %), while at SRT loss of 6.9% was observed. Acidity increased significantly at all three storage temperatures followed by subsequent decrease. Microbial count in terms of total plate count, yeast and mold count was comparatively higher at SRT followed by WRT and RT, though within acceptable range, whereas Coliform count was not detected at any stage. Thus it can be concluded that at RT (7°C) within two days of storage, optimal retention of physicochemical and microbiological qualities are achieved.Keywords
Mung Beans, Sprouts, Shelf Life, Storage, Temperatures, Quality.References
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