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Registro Completo |
Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
28/07/2016 |
Data da última atualização: |
19/05/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
SIQUEIRA, B. S.; BASSINELLO, P. Z.; MALGARESI, G.; PEREIRA, W. J.; FERNANDES, K. F. |
Afiliação: |
BEATRIZ DOS SANTOS SIQUEIRA, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; GABRIEL MALGARESI; WENDELL J. PEREIRA, UFG; KATIA FLAVIA FERNANDES, UFG. |
Título: |
Analyses of technological and biochemical parameters related to the HTC phenomenon in carioca bean genotypes by the use of PCA. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
LWT - Food Science and Technology, v. 65, p. 939-945, Jan. 2016. |
DOI: |
http://dx.doi.org/10.1016/j.lwt.2015.09.030 |
Idioma: |
Inglês |
Conteúdo: |
Carioca beans are subjected to the hard-to-cook phenomena (HTC), which results in loss of technological and sensorial qualities. To better elucidate this postharvest hardening process, changes in technological and biochemical properties of grains during storage at 40 °C and 75% relative humidity were investigated, and the results were analyzed using Principal Component Analysis (PCA). Results showed that the hardening process occurs at different intensity for each genotype, and those more susceptible to HTC presented higher water absorption index (WAI) and peroxidase activity. During the storage period, oxidoreductases remained active and total phenol content increased for all genotypes. PCA explained 92.2% of total variance and grouped hardness, cooking time and WAI on PC1 (67.8%) and peroxidase activity and total phenol content on PC2 (24.4%). PCA showed that the technological parameter more related to the HTC is WAI and that hardness observed in genotypes during storage cannot be attributed to changes in the total phenol content nor to oxidorreductase activities. |
Palavras-Chave: |
Hard-to-cook; Polifenol oxidase. |
Thesagro: |
Cotiledone; Feijão; Genótipo; Phaseolus vulgaris. |
Thesaurus Nal: |
Beans; Cotyledons; Oxidoreductases; Polyphenols; Sensory evaluation; Water uptake. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/145866/1/CNPAF-2016-lwt.pdf
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Marc: |
LEADER 02064naa a2200325 a 4500 001 2049758 005 2022-05-19 008 2016 bl uuuu u00u1 u #d 024 7 $ahttp://dx.doi.org/10.1016/j.lwt.2015.09.030$2DOI 100 1 $aSIQUEIRA, B. S. 245 $aAnalyses of technological and biochemical parameters related to the HTC phenomenon in carioca bean genotypes by the use of PCA.$h[electronic resource] 260 $c2016 520 $aCarioca beans are subjected to the hard-to-cook phenomena (HTC), which results in loss of technological and sensorial qualities. To better elucidate this postharvest hardening process, changes in technological and biochemical properties of grains during storage at 40 °C and 75% relative humidity were investigated, and the results were analyzed using Principal Component Analysis (PCA). Results showed that the hardening process occurs at different intensity for each genotype, and those more susceptible to HTC presented higher water absorption index (WAI) and peroxidase activity. During the storage period, oxidoreductases remained active and total phenol content increased for all genotypes. PCA explained 92.2% of total variance and grouped hardness, cooking time and WAI on PC1 (67.8%) and peroxidase activity and total phenol content on PC2 (24.4%). PCA showed that the technological parameter more related to the HTC is WAI and that hardness observed in genotypes during storage cannot be attributed to changes in the total phenol content nor to oxidorreductase activities. 650 $aBeans 650 $aCotyledons 650 $aOxidoreductases 650 $aPolyphenols 650 $aSensory evaluation 650 $aWater uptake 650 $aCotiledone 650 $aFeijão 650 $aGenótipo 650 $aPhaseolus vulgaris 653 $aHard-to-cook 653 $aPolifenol oxidase 700 1 $aBASSINELLO, P. Z. 700 1 $aMALGARESI, G. 700 1 $aPEREIRA, W. J. 700 1 $aFERNANDES, K. F. 773 $tLWT - Food Science and Technology$gv. 65, p. 939-945, Jan. 2016.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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Registros recuperados : 15 | |
10. | | LACERDA, D. B. C. L.; SIQUEIRA, B. S.; BASSINELLO, P. Z.; SOARES JÚNIOR, M. S.; KOAKUZU, S. N. Rice bran based biscuits. In: WORLD CONGRESS OF FOOD SCIENCE & TECHNOLOGY, 14., 2008, Shanghai, China. Abstracts. Shangai: Chinese Institute of Food Science and Technology, 2008. p. 404-405.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Arroz e Feijão. |
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11. | | PEREIRA, W. J.; SIQUEIRA, B. dos S.; DEUS, K. E. de; FERNANDES, K. F.; BASSINELLO, P. Z.; VIANELLO, R. P. Determinação das condições de qRT-PCR para genes envolvidos no fenômeno hard-to-cook em feijão carioca. In: SEMINÁRIO JOVENS TALENTOS, 6., 2012, Santo Antônio de Goiás. Resumos apresentados. Santo Antônio de Goiás: Embrapa Arroz e Feijão, 2012. p. 33. (Embrapa Arroz e Feijão. Documentos, 275).Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Arroz e Feijão. |
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13. | | SIQUEIRA, B.; PEREIRA, W. J.; BATISTA, K. A.; OOMAH, B. D.; FERNANDES, K. F.; BASSINELLO, P. Z. Influence of storage on darkening and hardening of slow- and regular-darkening carioca bean (Phaseolus vulgasris L.) genotypes. Journal of Agricultural Studies, v. 2, n. 2, p. 87-104, Sept. 2014.Tipo: Artigo em Periódico Indexado | Circulação/Nível: C - 0 |
Biblioteca(s): Embrapa Arroz e Feijão. |
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14. | | SIQUEIRA, B. dos S.; BASSINELLO, P. Z.; SANTOS, S. C.; MALGARESI, G.; FERRI, P. H.; RODRIGUEZ, A. G.; FERNANDES, K. F. Do enzymatic or non-enzymatic pathways drive the postharvest darkening phenomenon in carioca bean tegument? LWT - Food Science and Technology, v. 69, p. 593-600, June 2016.Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
Biblioteca(s): Embrapa Arroz e Feijão. |
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15. | | LACERDA, D. B. C. L.; SOARES JÚNIOR, M. S.; BASSINELLO, P. Z.; CASTRO, M. V. L. de; SILVA-LOBO, V. L.; CAMPOS, M. R. H.; SIQUEIRA, B. dos S. Qualidade de farelos de arroz cru, extrusado e parboilizado. Pesquisa Agropecuária Tropical, v. 40, n. 4, p. 521-530, out./dez. 2010.Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 3 |
Biblioteca(s): Embrapa Arroz e Feijão. |
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Registros recuperados : 15 | |
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