02269naa a2200433 a 450000100080000000500110000800800410001902200140006002400520007410000200012624501200014626000090026652010290027565000100130465000210131465000210133565000230135665000120137965000280139165000130141965000150143265000190144765000120146665000100147865000230148865000120151165300120152365300230153570000220155870000190158070000270159970000230162670000180164970000250166770000200169270000250171270000260173777300720176321295172021-01-26       2020    bl uuuu     u00u1 u    #d  a2525-34097 ahttp://dx.doi.org/10.33448/rsd-v9i11.101032DOI1 aBENTO, J. A. C.  aThe convenience of non-conventional methods for evaluation of the culinary quality of beans.h[electronic resource]  c2020  aThe standard Mattson method to evaluate the cooking time of beans on breeding programs presents disadvantages. We have tested and improved a non-conventional method previously proposed to evaluate the percentage of cooked grains on an automatic pressure cooker. It showed a similar trend as Mattson?s for the cooking behavior of contrasting genotypes, but the first showed a higher correlation with sensory tests. Differently, it is closer to the Brazilian domestic bean preparation. It is a simple and more affordable procedure for application in a huge routine, once it requires a shorter time to run simultaneously a larger number of samples with confident results. Its positive correlation with sensory analysis helps breeders to select promising genotypes from early breeding generations to attend consumer demands more efficiently. We recommend the standard method be used preferably to evaluate the advanced generations to validate the cooking quality of selected materials and to attend cultivar releasing normative.  aBeans  aPressure cookers  aPressure cooking  aSensory evaluation  aTexture  aAnálise Organoléptica  aCocção  aCulinária  aEnvelhecimento  aFeijão  aGrão  aPhaseolus Vulgaris  aTextura  aMattson  aPanela de pressão1 aBASSINELLO, P. Z.1 aCRUZ, Q. A. da1 aMENDONÇA, M. A. de S.1 aBORBA, T. C. de O.1 aVANIER, N. L.1 aSOUZA NETO, M. A. de1 aFERREIRA, K. C.1 aSILVA, G. de L. P. e1 aOLIVEIRA, A. L. M. de  tResearch, Society and Developmentgv. 9, n. 11, e44491110103, 2020.