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| Registros recuperados : 29 | |
| 8. |  | SOBREIRA, F. M.; GUIMARÃES, R. J.; COLOMBO, A.; SCALCO, M. S.; CARVALHO, J. G. Adubação nitrogenada e potássica de cafeeiro fertirrigado na fase de formação, em plantio adensado. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 46, n. 1, p. 9-16, jan. 2011. Título em inglês: Nitrogen and potassium fertigation in coffee at the formation phase, with high plant density.| Biblioteca(s): Embrapa Unidades Centrais. |
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| 14. | | MIRANDA, W. L.; GUIMARÃES, R. J.; MAGALHÃES, P. B.; COLOMBO, A.; OLIVEIRA, P. M. de. Desenvolvimento vegetativo de plantas de café arábica enxertadas sobre café robusta e submetidas à reposição hídrica. Pesquisa agropecuária Brasileira, Brasília, DF, v. 46, n. 12, p. 1619-1624, dez. 2011 Título em inglês: Vegetative development of arabica coffee plants grafted onto robusta coffee, subjected to water replacement.| Biblioteca(s): Embrapa Unidades Centrais. |
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| 15. | | COLOMBO, A.; ZAGGO, S. P.; ALBINO, J. A. S.; SAAD, A. M.; SCALOPPI, E. J. Desempenho de sistema de irrigacao por aspersao pivo-central em Guaira, SP. In: CONGRESSO NACIONAL DE IRRIGACAO E DRENAGEM, 8., 1988, Florianopolis. Anais. [S.l.]: ABID, 1988. v.1 p.237-257| Biblioteca(s): Embrapa Meio Ambiente. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
17/04/2020 |
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Data da última atualização: |
30/04/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
BENTO, J. A. C.; BASSINELLO, P. Z.; COLOMBO, A. O.; VITAL, R. J.; CARVALHO, R. N. |
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Afiliação: |
JULIANA APARECIDA CORREIA BENTO, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; ALINE OLIVEIRA COLOMBO, UFG; R. J. VITAL, UNIP; ROSANGELA NUNES CARVALHO, CNPAF. |
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Título: |
Nutritional and bioactive components of carioca common bean (Phaseolus vulgaris L.) Tempeh and Yellow Soybean (Glycine max L.) Tempeh. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Current Nutrition & Food Science, v. 16, n. 5, p. 1-8, 2020. |
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ISSN: |
1573-4013 |
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DOI: |
10.2174/1573401316666200121111854 |
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Idioma: |
Inglês |
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Conteúdo: |
Background: Tempeh, a product of Indonesian origin based on fermented soybeans, is present in naturalistic diets and has been gaining popularity in other cultures and diets due to the convenience for food preparation and use, aside from the nutritional and functional quality. Methods: In this work, tempehs were produced from common bean, carioca grain type (CBT) aged and peeled, and in combination with yellow soybean (CBST: 50:50). Products were characterized based on nutritional quality (proximate composition, fiber, mineral, vitamin B12, energetic value), physical-chemical properties (pH, acidity, moisture, water activity), functional characteristics (antioxidant capacity), sensorial aspects (texture and color) and antinutrient content. Data from beanbased tempehs and the commercially purchased traditional soybean tempeh (ST) were statistically evaluated and the means compared by Tukey test. Results: Although CBT was found nutritionally inferior to ST, its contribution on protein intake was noteworthy and, unlike ST, it presented high fiber content and low caloric value. P, K, Mg, Cu and Mo levels meet daily requirements for adults. CBT showed higher antioxidant capacity by DPPH method and was significantly more soft and elastic and less sticky and gummy when compared to ST, and L, a* and b* CBT color parameters were more pronounced than ST. Conclusion: It can thus be concluded that tempeh based on carioca common beans can be an interesting alternative for stored grains, with good sensorial and functional properties and making an important nutritional contribution to the diet. MenosBackground: Tempeh, a product of Indonesian origin based on fermented soybeans, is present in naturalistic diets and has been gaining popularity in other cultures and diets due to the convenience for food preparation and use, aside from the nutritional and functional quality. Methods: In this work, tempehs were produced from common bean, carioca grain type (CBT) aged and peeled, and in combination with yellow soybean (CBST: 50:50). Products were characterized based on nutritional quality (proximate composition, fiber, mineral, vitamin B12, energetic value), physical-chemical properties (pH, acidity, moisture, water activity), functional characteristics (antioxidant capacity), sensorial aspects (texture and color) and antinutrient content. Data from beanbased tempehs and the commercially purchased traditional soybean tempeh (ST) were statistically evaluated and the means compared by Tukey test. Results: Although CBT was found nutritionally inferior to ST, its contribution on protein intake was noteworthy and, unlike ST, it presented high fiber content and low caloric value. P, K, Mg, Cu and Mo levels meet daily requirements for adults. CBT showed higher antioxidant capacity by DPPH method and was significantly more soft and elastic and less sticky and gummy when compared to ST, and L, a* and b* CBT color parameters were more pronounced than ST. Conclusion: It can thus be concluded that tempeh based on carioca common beans can be an interesting alternative for stored grains, w... Mostrar Tudo |
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Palavras-Chave: |
Rhizopus oligosporus; Sensory analysis. |
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Thesagro: |
Análise Organoléptica; Feijão; Glycine Max; Phaseolus Vulgaris; Rhizopus; Soja. |
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Thesaurus NAL: |
Antioxidants; Beans; Bioactive compounds; Proximate composition; Sensory properties; Soybeans. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
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022 $a1573-4013
024 7 $a10.2174/1573401316666200121111854$2DOI
100 1 $aBENTO, J. A. C.
245 $aNutritional and bioactive components of carioca common bean (Phaseolus vulgaris L.) Tempeh and Yellow Soybean (Glycine max L.) Tempeh.$h[electronic resource]
260 $c2020
520 $aBackground: Tempeh, a product of Indonesian origin based on fermented soybeans, is present in naturalistic diets and has been gaining popularity in other cultures and diets due to the convenience for food preparation and use, aside from the nutritional and functional quality. Methods: In this work, tempehs were produced from common bean, carioca grain type (CBT) aged and peeled, and in combination with yellow soybean (CBST: 50:50). Products were characterized based on nutritional quality (proximate composition, fiber, mineral, vitamin B12, energetic value), physical-chemical properties (pH, acidity, moisture, water activity), functional characteristics (antioxidant capacity), sensorial aspects (texture and color) and antinutrient content. Data from beanbased tempehs and the commercially purchased traditional soybean tempeh (ST) were statistically evaluated and the means compared by Tukey test. Results: Although CBT was found nutritionally inferior to ST, its contribution on protein intake was noteworthy and, unlike ST, it presented high fiber content and low caloric value. P, K, Mg, Cu and Mo levels meet daily requirements for adults. CBT showed higher antioxidant capacity by DPPH method and was significantly more soft and elastic and less sticky and gummy when compared to ST, and L, a* and b* CBT color parameters were more pronounced than ST. Conclusion: It can thus be concluded that tempeh based on carioca common beans can be an interesting alternative for stored grains, with good sensorial and functional properties and making an important nutritional contribution to the diet.
650 $aAntioxidants
650 $aBeans
650 $aBioactive compounds
650 $aProximate composition
650 $aSensory properties
650 $aSoybeans
650 $aAnálise Organoléptica
650 $aFeijão
650 $aGlycine Max
650 $aPhaseolus Vulgaris
650 $aRhizopus
650 $aSoja
653 $aRhizopus oligosporus
653 $aSensory analysis
700 1 $aBASSINELLO, P. Z.
700 1 $aCOLOMBO, A. O.
700 1 $aVITAL, R. J.
700 1 $aCARVALHO, R. N.
773 $tCurrent Nutrition & Food Science$gv. 16, n. 5, p. 1-8, 2020.
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