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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
06/12/2021 |
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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.; BERSE, R. S. de; BASSINELLO, P. Z.; CALIARI, M.; SOARES JÚNIOR, M. S. |
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Afiliação: |
JULIANA APARECIDA CORREIA BENTO, UFG; DAISY KARIONE MORAIS, UFG; RAFAEL SIQUEIRA DE BERSE, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; MÁRCIO CALIARI, UFG; MANOEL SOARES SOARES JÚNIOR, UFG. |
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Título: |
Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Applied Food Research, v. 2, n. 1, 100027, June 2022. |
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ISSN: |
2772-5022 |
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DOI: |
https://doi.org/10.1016/j.afres.2021.100027 |
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Idioma: |
Inglês |
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Conteúdo: |
This study verified if cooking presoaked beans in the steam of autoclave improves the pasting properties, texture profile, water-solubility (WSI), emulsifying capacities of aged carioca bean' flours. The carioca beans flour presented high content of protein (20.7 -22.3 g.100g -1), resistant starch (RS) (8.3 - 31.1 g.100g -1), and dietary fiber (TDF) (18.9 - 23.7 g. 100g -1), and the cultivar Notavel presented the highest content of total dietary fiber and resistant starch for both cooked and raw flour. The pretreatment promoted an increase in TDF (8.8 %, cultivar Dama) and a decrease in RS (19.5 %, 33.4 %, and 47.0 % for cultivars Imperador, Gol, and Bola Cheia, respectively). Regarding the pasting properties, the heating process promoted a reduction in the values of peak viscosity, final viscosity, breakdown, and setback for all carioca bean cultivars. The other parameters, i.e., gel hardness, WSI, emulsifying capacity, and stability also presented a significant decrease in the cooked flours. So, the pretreatment promoted a total or/partially starch pre-gelatinization and the denaturation of the proteins of the flours which might increase their acceptability for food development. |
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Palavras-Chave: |
Paste viscosity. |
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Thesagro: |
Farinha; Feijão; Phaseolus Vulgaris; Viscosidade. |
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Thesaurus Nal: |
Bean flour; Beans; Emulsifying properties; Hardness; Resistant starch; Viscosity; Water solubility. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1137183/1/afr-2022.pdf
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Marc: |
LEADER 02200naa a2200349 a 4500
001 2137183
005 2022-10-04
008 2022 bl uuuu u00u1 u #d
022 $a2772-5022
024 7 $ahttps://doi.org/10.1016/j.afres.2021.100027$2DOI
100 1 $aBENTO, J. A. C.
245 $aFunctional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours.$h[electronic resource]
260 $c2022
520 $aThis study verified if cooking presoaked beans in the steam of autoclave improves the pasting properties, texture profile, water-solubility (WSI), emulsifying capacities of aged carioca bean' flours. The carioca beans flour presented high content of protein (20.7 -22.3 g.100g -1), resistant starch (RS) (8.3 - 31.1 g.100g -1), and dietary fiber (TDF) (18.9 - 23.7 g. 100g -1), and the cultivar Notavel presented the highest content of total dietary fiber and resistant starch for both cooked and raw flour. The pretreatment promoted an increase in TDF (8.8 %, cultivar Dama) and a decrease in RS (19.5 %, 33.4 %, and 47.0 % for cultivars Imperador, Gol, and Bola Cheia, respectively). Regarding the pasting properties, the heating process promoted a reduction in the values of peak viscosity, final viscosity, breakdown, and setback for all carioca bean cultivars. The other parameters, i.e., gel hardness, WSI, emulsifying capacity, and stability also presented a significant decrease in the cooked flours. So, the pretreatment promoted a total or/partially starch pre-gelatinization and the denaturation of the proteins of the flours which might increase their acceptability for food development.
650 $aBean flour
650 $aBeans
650 $aEmulsifying properties
650 $aHardness
650 $aResistant starch
650 $aViscosity
650 $aWater solubility
650 $aFarinha
650 $aFeijão
650 $aPhaseolus Vulgaris
650 $aViscosidade
653 $aPaste viscosity
700 1 $aMORAIS, D. K.
700 1 $aBERSE, R. S. de
700 1 $aBASSINELLO, P. Z.
700 1 $aCALIARI, M.
700 1 $aSOARES JÚNIOR, M. S.
773 $tApplied Food Research$gv. 2, n. 1, 100027, June 2022.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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| 1. |  | BENTO, J. A. C.; MORAIS, D. K.; BERSE, R. S. de; BASSINELLO, P. Z.; CALIARI, M.; SOARES JÚNIOR, M. S. Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours. Applied Food Research, v. 2, n. 1, 100027, June 2022.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 5 |
| Biblioteca(s): Embrapa Arroz e Feijão. |
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| Registros recuperados : 1 | |
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