抄録
We examined the effect of sauteing method on the quality of sauted bean sprouts.
The quantity of water which separated from the sauted bean sprouts was more in an iron pan than in a teflon pan, and decreased significantly with increasing sauteing time.
The quantity of oil which separated from the sauted bean sprouts was amounted to 50% of the quantity of sauteing oil with a 30-second saute heatment.
While the influence of sauteing time on the POV and TBA values was small, there was an effect from the kind of pan material, particularly when an iron pan used.
Sauted bean sprouts had a higher rupture stress and smaller rupture strain than raw bean sprouts.
The final temperature of sauted bean sprouts was higher when sauted after boiling the bean sprouts for 30 seconds than without boiling.
The sensory evaluation showed no difference in the taste of bean sprouts sauted in iron and teflon pans, although there was a significant difference in the sauteing time. There was a preference for bean sprouts sauted for 30 sec after boiling than those sauted for 30 sec without boiling.
