Data/hora: 28/04/2024 23:24:20

Biblioteca(s): 	Embrapa Arroz e Feijão.	
Data corrente: 	13/07/2016	
Data da última atualização: 	13/07/2016	
Autoria: 	SILOCHI, R. M. H. Q.; COELHO, S. R. M.; BISCHOFF, T. Z.; CASSOL, F. D. R.; PRADO, N. V. do; BASSINELLO, P. Z.	
Afiliação: 	ROSE MARY HELENA QUINT SILOCH, UNIVERSIDADE FEDERAL DO PARANÁ, Cascavél; SILVIA RENATA MACHADO COELHO, UNIVERSIDADE FEDERAL DO PARANÁ, Cascavél; TABATA ZINGANO BISCHOFF, UNIVERSIDADE FEDERAL DO PARANÁ, Cascavél; FLAVIA DANIELI RECH CASSOL, UNIVERSIDADE FEDERAL DO PARANÁ, Cascavél; NAIMARA VIEIRA DO PRADO, ESALQ; PRISCILA ZACZUK BASSINELLO, CNPAF.	
Título: 	Nutritional technological characterization and secondary metabolites in stored carioca bean cultivars.	
Ano de publicação: 	2016	
Fonte/Imprenta: 	African Journal of Agricultural Research, v. 11, n. 24, p. 2102-2111, June 2016.	
ISSN: 	1991-637X	
DOI: 	10.5897/AJAR2016.11013	
Idioma: 	Inglês	
Conteúdo: 	The recommendation of bean cultivars and the use of appropriate storage techniques allow the quality characteristics of these grains to be preserved for human consumption. The aim of this study was to characterize the effects of storage on three cultivars of the common carioca bean in raw form and to determine the relationships between storage time and technological quality parameters involved in the darkening and hardening of grains, the chemical composition of the beans and the presence of secondary metabolites. The experiment followed a completely randomized design (CRD) with a full factorial scheme consisting of two factors: bean cultivars, with three levels and storage time, with five levels. The color parameters and the storage times significantly differed between the cultivars. The cooking time, when compared to the water absorption index, indicated that the cultivars had, on average, a high percentage of moisture (>95%) and an average cooking time of 17 min., this applies to the control, while values increase during the storage time. Storage under ambient conditions led to a reduction in grain brightness parameters, characterized by darkening and hardening; no reduction in protein and mineral content; and an increase in iron, phosphorous, tannin, and phytic acid contents at 180 days.	
Palavras-Chave: 	Cooking time; Grain color.	
Thesagro: 	Cocção; Feijão; Método estatístico; Phaseolus vulgaris.	
Thesaurus Nal: 	Beans; Cooking; Multivariate analysis; Seed storage.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/145367/1/CNPAF-2016-afj.pdf	
Registro original: 	Embrapa Arroz e Feijão (CNPAF)	
Exemplares: 	CNPAF - (34358-1) - UPC - AP - DD - 2016 -  - 2016 - DIS