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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
10/01/2023 |
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Data da última atualização: |
23/05/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GOUVÊA, L. DE P.; CALDEIRA, R.; AZEVEDO, T. de L.; GALDEANO, M. C.; FELBERG, I.; LIMA, J. R.; SILVA, C. M. |
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Afiliação: |
LUCAS DE PAIVA GOUVÊA, UFRRJ; RODRIGO CALDEIRA, UFRRJ; TATIANA DE LIMA AZEVEDO, CTAA; MELICIA CINTIA GALDEANO, CTAA; ILANA FELBERG, CTAA; JANICE RIBEIRO LIMA, CTAA; CAROLINE MELLINGER SILVA, CTAA. |
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Título: |
Physical and techno-functional properties of a common bean protein concentrate compared to commercial legume ingredients for the plant-based market. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Food Hydrocolloids, v. 137, 1083512023, april 2023. |
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Idioma: |
Inglês |
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Notas: |
Na publicação: Caroline Grassi Mellinger. |
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Conteúdo: |
The development of alternative sources of protein ingredients is in the hotspot, as the plant-based food market has enormously grown worldwide in the last decade. The present study aims to evaluate the physical and techno-functional properties of commercial protein ingredients from soybeans, peas, and fava beans and compare them to in-house developed flour and protein concentrate from common beans (Phaseolus vulgaris Pinto Group) the main bean variety produced in Brazil. All ingredients presented a V-type curve for solubility with higher values above pH 7.0. Pea protein concentrate was the most thermal-stable ingredient (152.96 °C), while soy protein isolate presented the highest water holding capacity (4.52 g/g) and emulsifying capacity (19.39 m2/g), although the common bean concentrate was able to keep the emulsion stable for the longest period (21.26 min). Common bean concentrate had the smallest particle size, with more than 90% of them being smaller than 9.82 μm and it also stood up in terms of foaming capacity (111%), together with the fava bean concentrate (93%). All ingredients presented a stable foam up to 60 min. Fava bean concentrate presented the least gelling concentration (12%) and the highest oil holding capacity (2.84 g/g). Both common bean concentrate and flour presented physical and techno-functional properties similar to other commercial ingredients and can be considered alternative sources of ingredients for the plant-based food market. |
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Palavras-Chave: |
Food applications; Phaseolus vulgaris Pinto Group; Plant-based; Protein technological propert; Pulses morphology. |
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Thesaurus Nal: |
Food technology; Ingredients. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02428naa a2200289 a 4500
001 2150831
005 2023-05-23
008 2023 bl uuuu u00u1 u #d
100 1 $aGOUVÊA, L. DE P.
245 $aPhysical and techno-functional properties of a common bean protein concentrate compared to commercial legume ingredients for the plant-based market.$h[electronic resource]
260 $c2023
500 $aNa publicação: Caroline Grassi Mellinger.
520 $aThe development of alternative sources of protein ingredients is in the hotspot, as the plant-based food market has enormously grown worldwide in the last decade. The present study aims to evaluate the physical and techno-functional properties of commercial protein ingredients from soybeans, peas, and fava beans and compare them to in-house developed flour and protein concentrate from common beans (Phaseolus vulgaris Pinto Group) the main bean variety produced in Brazil. All ingredients presented a V-type curve for solubility with higher values above pH 7.0. Pea protein concentrate was the most thermal-stable ingredient (152.96 °C), while soy protein isolate presented the highest water holding capacity (4.52 g/g) and emulsifying capacity (19.39 m2/g), although the common bean concentrate was able to keep the emulsion stable for the longest period (21.26 min). Common bean concentrate had the smallest particle size, with more than 90% of them being smaller than 9.82 μm and it also stood up in terms of foaming capacity (111%), together with the fava bean concentrate (93%). All ingredients presented a stable foam up to 60 min. Fava bean concentrate presented the least gelling concentration (12%) and the highest oil holding capacity (2.84 g/g). Both common bean concentrate and flour presented physical and techno-functional properties similar to other commercial ingredients and can be considered alternative sources of ingredients for the plant-based food market.
650 $aFood technology
650 $aIngredients
653 $aFood applications
653 $aPhaseolus vulgaris Pinto Group
653 $aPlant-based
653 $aProtein technological propert
653 $aPulses morphology
700 1 $aCALDEIRA, R.
700 1 $aAZEVEDO, T. de L.
700 1 $aGALDEANO, M. C.
700 1 $aFELBERG, I.
700 1 $aLIMA, J. R.
700 1 $aSILVA, C. M.
773 $tFood Hydrocolloids$gv. 137, 1083512023, april 2023.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
24/10/2018 |
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Data da última atualização: |
02/12/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
SALAES, W. da S.; ISHIKAWA, H.; SOUZA, E. M. de C.; NASCIMENTO, J. H. B.; SOUZA, E. R. de; LEAO, P. C. de S. |
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Afiliação: |
WITALO DA SILVA SALES, UNIVASF; FRANCINE HIROMI ISHIKAWA, UNIVASF; EMILLE MAYARA DE CARVALHO SOUZA, Mestranda da Universidade Federal do Recôncavo da Bah; JOSÉ HENRIQUE BERNARDINO NASCIMENTO, Mestrando dq Universidade Federal do Recôncavo da Baha; EDIMARA RIBEIRO DE SOUZA, Estagiária da Embrapa Semiárido; PATRICIA COELHO DE SOUZA LEAO, CPATSA. |
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Título: |
Estimates of repeatability for selection of genotypes of seedless table grapes for Brazilian semiarid regions. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Scientia Horticulturae, v. 245, n. 9, p. 131-136, fev. 2019. |
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DOI: |
10.1016/j.scienta.2018.10.018 |
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Idioma: |
Inglês |
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Conteúdo: |
Grapevine (Vitis vinifera L.) produces one of the most consumed fruits in the world. Nonetheless, there is a lack of table grape cultivars that are adapted to Brazilian semiarid conditions. Therefore, there is a need for new table grape cultivars for formation of commercial vineyards in these areas. Thus, the objective of this study was to select promising genotypes for cultivation under semiarid conditions using the methodology of mixed models: restricted maximum likelihood/best linear unbiased prediction (REML/BLUP) models. Eighty-one individual plants (genotypes) were evaluated, in three crop seasons, during the years 2016 and 2017, for six descriptors. The estimates of the repeatability coefficient were high for most of the key traits during table grape breeding, except for total soluble solids (°Bx), 0.28, and the ratio of total soluble solids to titratable acidity (0.30). Predicted selection gains for the 30 superior genotypes provided maximum average values of 46.84?t ha?1 per crop (the yield), 150.64 bunches per plant (number of bunches), and 745.21?g (bunch weight). The selective accuracy predicted for the six evaluated traits revealed a good degree of confidence in the inferences and high precision and selection gain. Using the minimum selection indexes proposed in this study for three crop seasons, genotypes CPATSA 01.02, 02.15, 05.02, 06.123, 15.05, 15.06, 19.06, 19.10, 21.42, and 68.06 were found to be the most promising. In this group, genotypes CPATSA 15.05 and 15.06 stood out because they are completely devoid of seeds. Therefore, these genotypes will be chosen for advanced selection to prove their potential for cultivation in Brazilian semiarid regions. MenosGrapevine (Vitis vinifera L.) produces one of the most consumed fruits in the world. Nonetheless, there is a lack of table grape cultivars that are adapted to Brazilian semiarid conditions. Therefore, there is a need for new table grape cultivars for formation of commercial vineyards in these areas. Thus, the objective of this study was to select promising genotypes for cultivation under semiarid conditions using the methodology of mixed models: restricted maximum likelihood/best linear unbiased prediction (REML/BLUP) models. Eighty-one individual plants (genotypes) were evaluated, in three crop seasons, during the years 2016 and 2017, for six descriptors. The estimates of the repeatability coefficient were high for most of the key traits during table grape breeding, except for total soluble solids (°Bx), 0.28, and the ratio of total soluble solids to titratable acidity (0.30). Predicted selection gains for the 30 superior genotypes provided maximum average values of 46.84?t ha?1 per crop (the yield), 150.64 bunches per plant (number of bunches), and 745.21?g (bunch weight). The selective accuracy predicted for the six evaluated traits revealed a good degree of confidence in the inferences and high precision and selection gain. Using the minimum selection indexes proposed in this study for three crop seasons, genotypes CPATSA 01.02, 02.15, 05.02, 06.123, 15.05, 15.06, 19.06, 19.10, 21.42, and 68.06 were found to be the most promising. In this group, genotypes CPATSA 15.05 an... Mostrar Tudo |
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Palavras-Chave: |
Semiarido; Uva de mesa; Uva sem semente. |
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Thesagro: |
Genótipo; Uva. |
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Thesaurus NAL: |
Seedless varieties; Vitis. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 02526naa a2200277 a 4500
001 2098068
005 2019-12-02
008 2019 bl uuuu u00u1 u #d
024 7 $a10.1016/j.scienta.2018.10.018$2DOI
100 1 $aSALAES, W. da S.
245 $aEstimates of repeatability for selection of genotypes of seedless table grapes for Brazilian semiarid regions.$h[electronic resource]
260 $c2019
520 $aGrapevine (Vitis vinifera L.) produces one of the most consumed fruits in the world. Nonetheless, there is a lack of table grape cultivars that are adapted to Brazilian semiarid conditions. Therefore, there is a need for new table grape cultivars for formation of commercial vineyards in these areas. Thus, the objective of this study was to select promising genotypes for cultivation under semiarid conditions using the methodology of mixed models: restricted maximum likelihood/best linear unbiased prediction (REML/BLUP) models. Eighty-one individual plants (genotypes) were evaluated, in three crop seasons, during the years 2016 and 2017, for six descriptors. The estimates of the repeatability coefficient were high for most of the key traits during table grape breeding, except for total soluble solids (°Bx), 0.28, and the ratio of total soluble solids to titratable acidity (0.30). Predicted selection gains for the 30 superior genotypes provided maximum average values of 46.84?t ha?1 per crop (the yield), 150.64 bunches per plant (number of bunches), and 745.21?g (bunch weight). The selective accuracy predicted for the six evaluated traits revealed a good degree of confidence in the inferences and high precision and selection gain. Using the minimum selection indexes proposed in this study for three crop seasons, genotypes CPATSA 01.02, 02.15, 05.02, 06.123, 15.05, 15.06, 19.06, 19.10, 21.42, and 68.06 were found to be the most promising. In this group, genotypes CPATSA 15.05 and 15.06 stood out because they are completely devoid of seeds. Therefore, these genotypes will be chosen for advanced selection to prove their potential for cultivation in Brazilian semiarid regions.
650 $aSeedless varieties
650 $aVitis
650 $aGenótipo
650 $aUva
653 $aSemiarido
653 $aUva de mesa
653 $aUva sem semente
700 1 $aISHIKAWA, H.
700 1 $aSOUZA, E. M. de C.
700 1 $aNASCIMENTO, J. H. B.
700 1 $aSOUZA, E. R. de
700 1 $aLEAO, P. C. de S.
773 $tScientia Horticulturae$gv. 245, n. 9, p. 131-136, fev. 2019.
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