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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
03/09/2021 |
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Data da última atualização: |
06/12/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BENTO, J. A. C.; BASSINELLO, P. Z.; CARVALHO, R. N.; SOUZA NETO, M. A. de; CALIARI, M.; SOARES JÚNIOR, M. S. |
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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. |
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Título: |
Functional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of Food Processing and Preservation, v. 45, n. 11, e15899, Nov. 2021. |
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ISSN: |
1745-4549 |
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DOI: |
https://doi.org/10.1111/jfpp.15899 |
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Idioma: |
Inglês |
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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. |
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Thesagro: |
Cocção; Cor; Farinha; Feijão; Phaseolus Vulgaris; Propriedade Organoléptica; Proteína. |
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Thesaurus Nal: |
Bean flour; Beans; Color; Cooked foods; Cooking; Food preparation; Functional properties; Gelatinization; Pasting properties. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/228576/1/jfpp-2021.pdf
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Marc: |
LEADER 02217naa a2200397 a 4500
001 2134028
005 2021-12-06
008 2021 bl uuuu u00u1 u #d
022 $a1745-4549
024 7 $ahttps://doi.org/10.1111/jfpp.15899$2DOI
100 1 $aBENTO, J. A. C.
245 $aFunctional and pasting properties of colorful bean (Phaseolus vulgaris L) flours$bInfluence of the cooking method.$h[electronic resource]
260 $c2021
520 $aThis 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.
650 $aBean flour
650 $aBeans
650 $aColor
650 $aCooked foods
650 $aCooking
650 $aFood preparation
650 $aFunctional properties
650 $aGelatinization
650 $aPasting properties
650 $aCocção
650 $aCor
650 $aFarinha
650 $aFeijão
650 $aPhaseolus Vulgaris
650 $aPropriedade Organoléptica
650 $aProteína
700 1 $aBASSINELLO, P. Z.
700 1 $aCARVALHO, R. N.
700 1 $aSOUZA NETO, M. A. de
700 1 $aCALIARI, M.
700 1 $aSOARES JÚNIOR, M. S.
773 $tJournal of Food Processing and Preservation$gv. 45, n. 11, e15899, Nov. 2021.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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| 1. |  | BENTO, J. A. C.; BASSINELLO, P. Z.; CARVALHO, R. N.; SOUZA NETO, M. A. de; CALIARI, M.; SOARES JÚNIOR, M. S. Functional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method. Journal of Food Processing and Preservation, v. 45, n. 11, e15899, Nov. 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Arroz e Feijão. |
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