Registro Completo
Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
15/01/2020 |
Data da última atualização: |
13/02/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
VANIER, N. L.; FERREIRA, C. D.; LINDEMANN, I. da S.; SANTOS, J. P.; BASSINELLO, P. Z.; ELIAS, M. C. |
Afiliação: |
NATHAN LEVIEN VANIER, UNIVERSIDADE FEDERAL DE PELOTAS; CRISTIANO DIETRICH FERREIRA, UNIVERSIDADE FEDERAL DE PELOTAS; IGOR DA SILVA LINDEMANN, UNIVERSIDADE FEDERAL DE PELOTAS; JAQUELINE POZZADA SANTOS, UNIVERSIDADE FEDERAL DE PELOTAS; PRISCILA ZACZUK BASSINELLO, CNPAF; MOACIR CARDOSO ELIAS', UNIVERSIDADE FEDERAL DE PELOTAS. |
Título: |
Physicochemical and technological properties of common bean cultivars (Phaseolus vulgaris L.) grown in Brazil and their starch characteristics. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
Revista Brasileira de Ciências Agrárias, v. 14, n. 3, e5675, 2019. |
ISSN: |
1981-0997 |
DOI: |
10.5039/agraria.v14i3a5675 |
Idioma: |
Inglês |
Conteúdo: |
A great diversity of bean cultivars is developed each year, but, to our knowledge, there is a dearth of information regarding the physicochemical and technological properties of the grains, as well as its starch characteristics. Therefore, this study aims to evaluate the physicochemical and technological properties of five cultivars from the carioca bean group and five cultivars from the black bean group as freshly harvested grains. Moreover, the physicochemical, crystallinity and pasting properties of isolated starch were also determined. The results showed differences in all of the studied properties as a function of genotype. High grain thickness and low seed coat percentage were associated with the low cooking time. The highest protein and starch content were exhibited by grains from the ?Pérola? and ?Estilo? cultivars, respectively. Similar crystalline structure was observed in all starches, but the relative crystallinity and the physicochemical and pasting properties were dependent on the cultivar. |
Palavras-Chave: |
Feijão carioca. |
Thesagro: |
Amido; Cocção; Feijão Preto; Phaseolus Vulgaris; Propriedade Físico-Química. |
Thesaurus NAL: |
Beans; Black beans; Cooking; Pasting properties; Starch. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/208866/1/CNPAF-2019-rbca.pdf
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Marc: |
LEADER 02034naa a2200337 a 4500 001 2118816 005 2020-02-13 008 2019 bl uuuu u00u1 u #d 022 $a1981-0997 024 7 $a10.5039/agraria.v14i3a5675$2DOI 100 1 $aVANIER, N. L. 245 $aPhysicochemical and technological properties of common bean cultivars (Phaseolus vulgaris L.) grown in Brazil and their starch characteristics.$h[electronic resource] 260 $c2019 520 $aA great diversity of bean cultivars is developed each year, but, to our knowledge, there is a dearth of information regarding the physicochemical and technological properties of the grains, as well as its starch characteristics. Therefore, this study aims to evaluate the physicochemical and technological properties of five cultivars from the carioca bean group and five cultivars from the black bean group as freshly harvested grains. Moreover, the physicochemical, crystallinity and pasting properties of isolated starch were also determined. The results showed differences in all of the studied properties as a function of genotype. High grain thickness and low seed coat percentage were associated with the low cooking time. The highest protein and starch content were exhibited by grains from the ?Pérola? and ?Estilo? cultivars, respectively. Similar crystalline structure was observed in all starches, but the relative crystallinity and the physicochemical and pasting properties were dependent on the cultivar. 650 $aBeans 650 $aBlack beans 650 $aCooking 650 $aPasting properties 650 $aStarch 650 $aAmido 650 $aCocção 650 $aFeijão Preto 650 $aPhaseolus Vulgaris 650 $aPropriedade Físico-Química 653 $aFeijão carioca 700 1 $aFERREIRA, C. D. 700 1 $aLINDEMANN, I. da S. 700 1 $aSANTOS, J. P. 700 1 $aBASSINELLO, P. Z. 700 1 $aELIAS, M. C. 773 $tRevista Brasileira de Ciências Agrárias$gv. 14, n. 3, e5675, 2019.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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