Data/hora: 08/06/2024 09:14:35

Biblioteca(s): | Embrapa Arroz e Feijão.
Data corrente: | 03/09/2021
Data da última atualização: | 06/12/2021
Autoria: | BENTO, J. A. C.; BASSINELLO, P. Z.; CARVALHO, R. N.; SOUZA NETO, M. A. de; CALIARI, M.; SOARES JÚNIOR, M. S.
Afiliação: | JULIANA APARECIDA CORREIA BENTO, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF; MENANDES ALVES DE SOUZA NETO, UFG; MÁRCIO CALIARI, UFG; MANOEL SOARES SOARES JÚNIOR, UFG.
Título: | Functional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method.
Ano de publicação: | 2021
Fonte/Imprenta: | Journal of Food Processing and Preservation, v. 45, n. 11, e15899, Nov. 2021.
ISSN: | 1745-4549
DOI: | https://doi.org/10.1111/jfpp.15899
Idioma: | Inglês
Conteúdo: | This research aimed to verify how the preparation method affects the functional and technological properties of colorful bean flours to expand their potential for application in various food products. The flour of the cultivar BRS Embaixador (dark red kidney bean) presented the highest total starch content (40.5 g.100 g-1), and the lowest content of resistant starch (3.2 g.100 g-1) and protein (20.9 g.100 g-1), while Jalo Precoce (yellow bean) showed the highest amount of resistant starch (24.3 g.100-1) and protein (25.8 g.100-1). The cooked flours compared with the raw ones presented a reduction in water solubility index, peak viscosity, final viscosity, breakdown, seatback, hardness, adhesiveness, resilience, and emulsification capacity. These results were more evident in flours from presoaked and cooked beans once they had presented a significantly higher intensity of the starch pre-gelatinization. Finally, both preparation processes (presoaked cooked beans or unsoaked cooked beans) improved the technological characteristics of colorful bean flours.
Thesagro: | Cocção; Cor; Farinha; Feijão; Phaseolus Vulgaris; Propriedade Organoléptica; Proteína.
Thesaurus Nal: | Bean flour; Beans; Color; Cooked foods; Cooking; Food preparation; Functional properties; Gelatinization; Pasting properties.
Categoria do assunto: | Q Alimentos e Nutrição Humana
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/228576/1/jfpp-2021.pdf
Registro original: | Embrapa Arroz e Feijão (CNPAF)
Exemplares: | CNPAF - (36132-1) - UPC - AP - DD - 2021 -  - 2021 - DIS