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| Registros recuperados : 10 | |
| 4. |  | SCHOENINGER, V.; PINTO, V. D.; OLIVEIRA, M. A. de; NICIPORENCO NETO, A. Teor de proteína da soja durante armazenamento em silo bolsa. In: CONFERÊNCIA BRASILEIRA DE PÓS-COLHEITA, 7; SIMPÓSIO PARANAENSE DE PÓS-COLHEITA DE GRÃOS, 10, 2018, Londrina. Anais... Londrina: ABRAPOS, 2018. Trabalho 52. p. 476-481. Organizado por Irineu Lorini, Marcelo Alvares de Oliveira, Lêda Rita D'Antonino Faroni,Vildes Maria Scussel.| Biblioteca(s): Embrapa Soja. |
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| 5. | | SCHOENINGER, V.; COELHO, S. R. M.; BASSINELLO, P. Z.; PRADO, N. V. do; SOARES, T. Z. B.; SIQUEIRA, V. C. Adaptability of brazilian beans cultivars to industrial canning. Ciência Rural, v. 50, n. 9, e20200048, 2020.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 6. | | BASSINELLO, P. Z.; KOAKUZU, S. N.; SCHOENINGER, V.; CHRIST, D.; COELHO, S. R. M.; PEREIRA, H. S. Efeito da temperatura e umidade de armazenamento sobre o tempo de cocção de feijão carioca. In: CONGRESSO NACIONAL DE PESQUISA DE FEIJÃO, 11., 2014, Londrina. Tecnologias para a sustentabilidade da cultura do feijão: anais. Londrina: IAPAR, 2014. CONAFE| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 8. | | MABASSO, G. A.; SIQUEIRA, V. C.; QUEQUETO, W. D.; SCHOENINGER, V.; SIMEONE, M. L. F.; FROES, A. L. Proximal composition and colour of maize grains after intermittent and continuous drying. International Journal of Research in Agricultural Sciences, v. 6, n. 6, p. 2348-3997, 2019.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 9. | | MABASSO, G. A.; SIQUEIRA, V. C.; RESENDE, O.; QUEQUETO, W. D.; SCHOENINGER, V.; SIMEONE, M. L. F.; MARTINS, E. A. S.; CRIPPA, D. S. The effect of intermittent drying with variable resting times on quality parameters of corn obtained after storage. LWT - Food Science and Technology, v. 182, 114855, 2023.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 10. | | SCHOENINGER, V.; COELHO, S. R. M.; SILOCHI, R. M. H. Q.; BASSINELLO, P. Z.; BISCHOFF, T. Z.; PRADO, N. V. do. Potential of black and carioca beans to the canning and effects on their technological quality. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de alimentos e seu impacto no mundo em transformação. Campinas: UNICAMP, 2017. SLACA. Ref. 71330| Biblioteca(s): Embrapa Arroz e Feijão. |
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| Registros recuperados : 10 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
07/08/2020 |
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Data da última atualização: |
07/08/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
SCHOENINGER, V.; COELHO, S. R. M.; BASSINELLO, P. Z.; PRADO, N. V. do; SOARES, T. Z. B.; SIQUEIRA, V. C. |
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Afiliação: |
VANDERLEIA SCHOENINGER, UNIVERSIDADE FEDERAL DA GRANDE DOURADOS; SILVIA RENATA MACHADO COELHO, UNIVERSIDADE ESTADUAL DO OESTE DO PARANÁ; PRISCILA ZACZUK BASSINELLO, CNPAF; NAIMARA VIEIRA DO PRADO, UNIVERSIDADE TECNOLOGICA FEDERAL DO PARANÁ; TABATA ZINGANO BISCHOFF SOARES, ASSIST CONSULTORIA E EXPERIMENTAÇÃO AGRONÔMICA, Campo Verde-MT; VALDINEY CAMBUY SIQUEIRA, UNIVERSIDADE FEDERAL DA GRANDE DOURADOS. |
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Título: |
Adaptability of brazilian beans cultivars to industrial canning. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Ciência Rural, v. 50, n. 9, e20200048, 2020. |
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ISSN: |
1678-4596 |
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DOI: |
http://doi.org/10.1590/0103-8478cr20200048 |
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Idioma: |
Inglês |
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Conteúdo: |
A current alternative for meeting the modern consumer?s beans food demands is the industrial processing. This study evaluated the adaptability of eight Brazilian beans cultivars to industrial canning from commercial class cultivars of Carioca and of Black beans. The grains were processed in an industry sector using metallic cans with a capacity of 420 g, where the samples were conditioned without previous hydration. The cooking and sterilization process took place in a rotating autoclave. Quality parameters were evaluated in the canned beans. As a result, it was verified that, for the Carioca class, the Estilo cultivar differs from the rest of the genetic materials in terms of its low drained weight, which contributes to the increase in the total solids in the sauce, which have low hardness values. Estilo cultivar is not suitable for the type of processing used in this experiment. For the Black class, similar quality characteristics were observed between Esplendor and Uirapuru and between Esteio and Campeiro cultivars, where the latter stands out due to its lower damaged bean indices after processing. Finally, with the information present in this paper we intend to contribute to future researches on this subject and thereby increase the consumption and exportation of beans as processed product. |
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Thesagro: |
Alimento Enlatado; Cor; Feijão; Phaseolus Vulgaris; Tegumento. |
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Thesaurus NAL: |
Beans; Canned foods; Industrial crops. |
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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/215151/1/CNPAF-2020-cr.pdf
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Marc: |
LEADER 02150naa a2200301 a 4500
001 2124226
005 2020-08-07
008 2020 bl uuuu u00u1 u #d
022 $a1678-4596
024 7 $ahttp://doi.org/10.1590/0103-8478cr20200048$2DOI
100 1 $aSCHOENINGER, V.
245 $aAdaptability of brazilian beans cultivars to industrial canning.$h[electronic resource]
260 $c2020
520 $aA current alternative for meeting the modern consumer?s beans food demands is the industrial processing. This study evaluated the adaptability of eight Brazilian beans cultivars to industrial canning from commercial class cultivars of Carioca and of Black beans. The grains were processed in an industry sector using metallic cans with a capacity of 420 g, where the samples were conditioned without previous hydration. The cooking and sterilization process took place in a rotating autoclave. Quality parameters were evaluated in the canned beans. As a result, it was verified that, for the Carioca class, the Estilo cultivar differs from the rest of the genetic materials in terms of its low drained weight, which contributes to the increase in the total solids in the sauce, which have low hardness values. Estilo cultivar is not suitable for the type of processing used in this experiment. For the Black class, similar quality characteristics were observed between Esplendor and Uirapuru and between Esteio and Campeiro cultivars, where the latter stands out due to its lower damaged bean indices after processing. Finally, with the information present in this paper we intend to contribute to future researches on this subject and thereby increase the consumption and exportation of beans as processed product.
650 $aBeans
650 $aCanned foods
650 $aIndustrial crops
650 $aAlimento Enlatado
650 $aCor
650 $aFeijão
650 $aPhaseolus Vulgaris
650 $aTegumento
700 1 $aCOELHO, S. R. M.
700 1 $aBASSINELLO, P. Z.
700 1 $aPRADO, N. V. do
700 1 $aSOARES, T. Z. B.
700 1 $aSIQUEIRA, V. C.
773 $tCiência Rural$gv. 50, n. 9, e20200048, 2020.
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Embrapa Arroz e Feijão (CNPAF) |
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