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| Registros recuperados : 9 | |
| 3. |  | 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.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 4. | | MORAIS, D. K.; SOUSA, A. R. de; CARVALHO, R. N.; BASSINELLO, P. Z.; BENTO, J. A. C.; DAMANDO, G. A.; VERA, R. Performance de diferentes genótipos de feijão-preto submetidos ao processamento térmico semi-industrial para enlatamento. In: SEMINÁRIO JOVENS TALENTOS, 15., 2021, Santo Antônio de Goiás. Resumos... Brasília, DF: Embrapa; Santo Antônio de Goiás: Embrapa Arroz e Feijão, 2021. p. 25. Evento online.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 5. | | BENTO, J. A. C.; MORAIS, D. K.; FERREIRA, K. C.; BASSINELLO, P. Z.; CARVALHO, R. N.; CALIARI, M.; SOARES JUNIOR, M. S. Physicochemical and functional properties of aged grains flour from different dry common beans. Journal of Food Processing and Preservation, v. 46, n. 3, e16397, Mar. 2022.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 6. | | BENTO, J. A. C.; BASSINELLO, P. Z.; MORAIS, D. K.; SOUZA NETO, M. A. de; BATAUS, L. A. M.; CARVALHO, R. N.; CALIARI, M.; SOARES JÚNIOR, M. S. Pre-gelatinized flours of black and carioca bean by-products: development of gluten-free instant pasta and baked snacks. International Journal of Gastronomy and Food Science, v. 25, 100383, 2021.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 7. | | ABREU, C. S.; GOMES, E. A.; OLIVEIRA, J. C. M. D.; OLIVEIRA-PAIVA, C. A.; MORAIS, D. K.; SILVA, U. C.; SANTOS, V. L.; GOES NETO, A.; FIGUEIREDO, J. E. F.; STOIANOFF, M. A. R. Study on the effects of mineral phosphate fertilizers on soil bacterial communities of tropical agroecosystems. In: CONGRESSO BRASILEIRO DE MICROBIOLOGIA, 29.; ENCONTRO NACIONAL DE MICROBIOLOGIA AMBIENTAL, 15., 2017, Foz do Iguaçu. Resumos... São Paulo: Sociedade Brasileira de Microbiologia, 2017.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 8. | | SILVA, U. C.; MEDEIROS, J. D.; LEITE, L. R.; MORAIS, D. K.; CUADROS-ORELLANA, S.; OLIVEIRA-PAIVA, C. A.; LANA, U. G. de P.; GOMES, E. A.; SANTOS, V. L. dos. Long-term rock phosphate fertilization impacts the microbial communities of maize rhizosphere. Frontiers in Microbiology, Lausanne, v. 8, p. 1-11, 2017. Article 1266.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 9. | | PYLRO, V. S.; ROESCH, L. F. W.; ORTEGA, J. M.; AMARAL, A. M. do; TÓTOLA, M. R.; HIRSCH, P. R.; ROSADO, A. S.; GÓES-NETO, A.; SILVA, A. L. da C.; ROSA, C. A.; MORAIS, D. K.; ANDREOTE, F. D.; DUARTE, G. F.; MELO, I. S. de; SELDIN, L.; LAMBAIS, M. R.; HUNGRIA, M.; PEIXOTO, R. S.; KRUGER, R. H.; TSAI, S. M.; AZEVEDO, V. Brazilian microbiome project: revealing the unexplored microbial diversity - challenges and prospects. Microbial Ecology, New York, v. 67, n. 2, p. 237-241, Oct. 2014.| Biblioteca(s): Embrapa Meio Ambiente; Embrapa Soja. |
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| Registros recuperados : 9 | |
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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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Circulação/Nível: |
B - 5 |
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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 |
|
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
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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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Embrapa Arroz e Feijão (CNPAF) |
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