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Registro Completo |
Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
02/06/2016 |
Data da última atualização: |
06/06/2016 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
MARQUEZI, M.; GERVIN, V. M.; WATANABE, L. B.; BASSINELLO, P. Z.; AMANTE, E. R. |
Afiliação: |
MILENE MARQUEZI, UNIVERSIDADE FEDERAL DE SANTA CATARINA; VANESSA MARIA GERVIN, UNIVERSIDADE FEDERAL DE SANTA CATARINA; LUCAS BERTOLDI WATANABE, UNIVERSIDADE FEDERAL DE SANTA CATARINA; PRISCILA ZACZUK BASSINELLO, CNPAF; EDNA REGINA AMANTE, UNIVERSIDADE FEDERAL DE SANTA CATARINA. |
Título: |
Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivar. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
Brazilian Journal of Food Technology, Campinas, v. 19, e2016005, 2016. |
DOI: |
10.1590/1981-6723.0516 |
Idioma: |
Inglês |
Conteúdo: |
The physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars (Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total starch contents of the bean flours ranged from 17.72 to 20.27% and from 39.68 to 43.78%, respectively. The bean starches had low amounts of proteins, lipids and ash and showed an amylose content ranging between 45.32 and 51.11% and absolute density values between 1.55 and 1.78 g.cm?3. The bean starch granules were round to oval with a smooth surface. Results viscoamylographic profiles of the starches and flours showed the possibility of selecting cultivars for specific applications according to these characteristics. |
Palavras-Chave: |
Perfil viscoamilográfico; Viscoamylographic profile. |
Thesagro: |
Amido; Feijão; Phaseolus vulgaris. |
Thesaurus Nal: |
Starch. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/143754/1/CNPAF-2016-bjft.pdf
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Marc: |
LEADER 01552naa a2200253 a 4500 001 2046137 005 2016-06-06 008 2016 bl uuuu u00u1 u #d 024 7 $a10.1590/1981-6723.0516$2DOI 100 1 $aMARQUEZI, M. 245 $aPhysical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivar.$h[electronic resource] 260 $c2016 520 $aThe physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars (Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total starch contents of the bean flours ranged from 17.72 to 20.27% and from 39.68 to 43.78%, respectively. The bean starches had low amounts of proteins, lipids and ash and showed an amylose content ranging between 45.32 and 51.11% and absolute density values between 1.55 and 1.78 g.cm?3. The bean starch granules were round to oval with a smooth surface. Results viscoamylographic profiles of the starches and flours showed the possibility of selecting cultivars for specific applications according to these characteristics. 650 $aStarch 650 $aAmido 650 $aFeijão 650 $aPhaseolus vulgaris 653 $aPerfil viscoamilográfico 653 $aViscoamylographic profile 700 1 $aGERVIN, V. M. 700 1 $aWATANABE, L. B. 700 1 $aBASSINELLO, P. Z. 700 1 $aAMANTE, E. R. 773 $tBrazilian Journal of Food Technology, Campinas$gv. 19, e2016005, 2016.
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Embrapa Arroz e Feijão (CNPAF) |
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