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Registro Completo |
Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
06/06/2013 |
Data da última atualização: |
19/05/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
SIQUEIRA, B. dos S.; VIANELLO, R. P.; FERNANDES, K. F.; BASSINELLO, P. Z. |
Afiliação: |
BEATRIZ DOS SANTOS SIQUEIRA, UFG; ROSANA PEREIRA VIANELLO, CNPAF; KÁTIA FLÁVIA FERNANDES, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF. |
Título: |
Hardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods. |
Ano de publicação: |
2013 |
Fonte/Imprenta: |
LWT - Food Science and Technology, v. 54, n. 1, p. 13-17, Nov. 2013. |
DOI: |
http://dx.doi.org/10.1016/j.lwt.2013.05.019 |
Idioma: |
Inglês |
Conteúdo: |
Instrumental texture analysis is a fast and practical tool that has been used to assess bean cooking quality. However, lack of standardization for sample preparation has resulted in quite divergent reports in literature. So, five bean cooking methods were evaluated to identify and establish the best one that differentiates hardness of fresh and aged grains. Bean hardness was highly affected by cooking time and temperature. Mattson Bean Cooker and hot air oven were not adequate, providing undercooked grains with hardness above 4 N. Hardness of grains cooked on a hotplate decreased as the cooking time increased from 30 to 60 min. Likewise, with the autoclave at milder condition (105 °C/10 min) the grains were harder (2.99 N for fresh grains and 3.40 N for aged grains), while at severe condition (115 °C/20 min) softer grains were obtained (0.77 N for fresh grains and 1.01 N for aged grains). The suitable methods to prepare cooked bean for instrumental texture analyses seem to be the hotplate cooking for 45 or 60 min and the autoclave procedure at 110 °C/15 min, once they promoted the grain softening and discriminated fresh and aged beans. |
Thesagro: |
Cocção; Feijão; Phaseolus vulgaris; Tratamento térmico. |
Thesaurus Nal: |
Autoclaves; Beans; Hardness; Heat treatment. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/84133/1/ltw.pdf
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Marc: |
LEADER 01947naa a2200265 a 4500 001 1959500 005 2022-05-19 008 2013 bl uuuu u00u1 u #d 024 7 $ahttp://dx.doi.org/10.1016/j.lwt.2013.05.019$2DOI 100 1 $aSIQUEIRA, B. dos S. 245 $aHardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods.$h[electronic resource] 260 $c2013 520 $aInstrumental texture analysis is a fast and practical tool that has been used to assess bean cooking quality. However, lack of standardization for sample preparation has resulted in quite divergent reports in literature. So, five bean cooking methods were evaluated to identify and establish the best one that differentiates hardness of fresh and aged grains. Bean hardness was highly affected by cooking time and temperature. Mattson Bean Cooker and hot air oven were not adequate, providing undercooked grains with hardness above 4 N. Hardness of grains cooked on a hotplate decreased as the cooking time increased from 30 to 60 min. Likewise, with the autoclave at milder condition (105 °C/10 min) the grains were harder (2.99 N for fresh grains and 3.40 N for aged grains), while at severe condition (115 °C/20 min) softer grains were obtained (0.77 N for fresh grains and 1.01 N for aged grains). The suitable methods to prepare cooked bean for instrumental texture analyses seem to be the hotplate cooking for 45 or 60 min and the autoclave procedure at 110 °C/15 min, once they promoted the grain softening and discriminated fresh and aged beans. 650 $aAutoclaves 650 $aBeans 650 $aHardness 650 $aHeat treatment 650 $aCocção 650 $aFeijão 650 $aPhaseolus vulgaris 650 $aTratamento térmico 700 1 $aVIANELLO, R. P. 700 1 $aFERNANDES, K. F. 700 1 $aBASSINELLO, P. Z. 773 $tLWT - Food Science and Technology$gv. 54, n. 1, p. 13-17, Nov. 2013.
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Embrapa Arroz e Feijão (CNPAF) |
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Registro Completo
Biblioteca(s): |
Embrapa Agrobiologia. |
Data corrente: |
24/11/2015 |
Data da última atualização: |
04/03/2016 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
GALVÃO, P.; MELO, L. H. de; SILVA-SILVA, A.; BISCH, P.; BALDANI, J. I.; VIDAL, M. S. |
Afiliação: |
UFRRJ; UFRRJ; UFRJ; UFRJ; JOSE IVO BALDANI, CNPAB; MARCIA SOARES VIDAL, CNPAB. |
Título: |
Differential proteomic analysis of an over producing carbohydrate bacteria mutant derived from the diazotrophic Gluconacetobacter diazotrophicus strain PAL5 |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
In: INTERNATIONAL CONGRESS ON NITROGEN FIXATION, 19., 2015, Pacific Grove, CA, USA. Abstract... Califórnia: USDA, 2015 |
Idioma: |
Inglês |
Palavras-Chave: |
Mass spectrometric analysis; Plant-bacteria interaction; Protein expression. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00751naa a2200205 a 4500 001 2029418 005 2016-03-04 008 2015 bl --- 0-- u #d 100 1 $aGALVÃO, P. 245 $aDifferential proteomic analysis of an over producing carbohydrate bacteria mutant derived from the diazotrophic Gluconacetobacter diazotrophicus strain PAL5 260 $c2015 653 $aMass spectrometric analysis 653 $aPlant-bacteria interaction 653 $aProtein expression 700 1 $aMELO, L. H. de 700 1 $aSILVA-SILVA, A. 700 1 $aBISCH, P. 700 1 $aBALDANI, J. I. 700 1 $aVIDAL, M. S. 773 $tIn: INTERNATIONAL CONGRESS ON NITROGEN FIXATION, 19., 2015, Pacific Grove, CA, USA. Abstract... Califórnia: USDA, 2015
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