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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
12/01/2022 |
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Data da última atualização: |
04/10/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BENTO, J. A. C.; MORAIS, D. K.; FERREIRA, K. C.; BASSINELLO, P. Z.; CARVALHO, R. N.; CALIARI, M.; SOARES JUNIOR, M. S. |
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Afiliação: |
JULIANA APARECIDA CORREIA BENTO, UFG; DAISY KARIONE MORAIS, UFG; KAREN CARVALHO FERREIRA, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF; MÁRCIO CALIARI, UFG; MANOEL SOARES SOARES JUNIOR, UFG. |
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Título: |
Physicochemical and functional properties of aged grains flour from different dry common beans. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of Food Processing and Preservation, v. 46, n. 3, e16397, Mar. 2022. |
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ISSN: |
1745-4549 |
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DOI: |
https://doi.org/10.1111/jfpp.16397 |
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Idioma: |
Inglês |
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Conteúdo: |
This work describes the functional and nutritional quality of the flour of ten common beans to verify their potential for application as ingredients in food products. Aged bean grain flours were prepared from seven carioca bean and three colored grains. The higher content of protein (25g·100g-1), fat (1.5g·100g-1), and low carbohydrate (55g·100g-1) was found in the pink bean. The purple bean presented the highest phenolic content (54.47mg·g-1), anthocyanins (76.4µg·g-1), and antioxidant activity (21.17µmol Trolox·g-1). The carioca bean flour presented a low content of phytates (4.84 mg·g-1) and tannins (0.0 mg·g-1). Concerning the pasting properties, the bean flour presented a high variation for the final viscosity (227 to 1934cP), setback (147 to 596cP). For water solubility and emulsification capacity, carioca bean showed high values (28g·100g-1 and 59%, respectively). The aged beans flours may be suitable for various food applications due to their variability in nutritional composition and technological parameters. |
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Thesagro: |
Antioxidante; Feijão; Phaseolus Vulgaris; Tanino; Viscosidade. |
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Thesaurus Nal: |
Antioxidant activity; Beans; Hardness; Tannins; Viscosity. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02012naa a2200337 a 4500
001 2139065
005 2022-10-04
008 2022 bl uuuu u00u1 u #d
022 $a1745-4549
024 7 $ahttps://doi.org/10.1111/jfpp.16397$2DOI
100 1 $aBENTO, J. A. C.
245 $aPhysicochemical and functional properties of aged grains flour from different dry common beans.$h[electronic resource]
260 $c2022
520 $aThis work describes the functional and nutritional quality of the flour of ten common beans to verify their potential for application as ingredients in food products. Aged bean grain flours were prepared from seven carioca bean and three colored grains. The higher content of protein (25g·100g-1), fat (1.5g·100g-1), and low carbohydrate (55g·100g-1) was found in the pink bean. The purple bean presented the highest phenolic content (54.47mg·g-1), anthocyanins (76.4µg·g-1), and antioxidant activity (21.17µmol Trolox·g-1). The carioca bean flour presented a low content of phytates (4.84 mg·g-1) and tannins (0.0 mg·g-1). Concerning the pasting properties, the bean flour presented a high variation for the final viscosity (227 to 1934cP), setback (147 to 596cP). For water solubility and emulsification capacity, carioca bean showed high values (28g·100g-1 and 59%, respectively). The aged beans flours may be suitable for various food applications due to their variability in nutritional composition and technological parameters.
650 $aAntioxidant activity
650 $aBeans
650 $aHardness
650 $aTannins
650 $aViscosity
650 $aAntioxidante
650 $aFeijão
650 $aPhaseolus Vulgaris
650 $aTanino
650 $aViscosidade
700 1 $aMORAIS, D. K.
700 1 $aFERREIRA, K. C.
700 1 $aBASSINELLO, P. Z.
700 1 $aCARVALHO, R. N.
700 1 $aCALIARI, M.
700 1 $aSOARES JUNIOR, M. S.
773 $tJournal of Food Processing and Preservation$gv. 46, n. 3, e16397, Mar. 2022.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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