Data/hora: 19/06/2024 18:04:34

Biblioteca(s): | Embrapa Agroindústria Tropical; Embrapa Arroz e Feijão.
Data corrente: | 02/12/2016
Data da última atualização: | 04/10/2022
Autoria: | BENTO, J. A. P.; RIBEIRO, P. R. V.; SILVA, L. M. A. e; ALVES FILHO, E. G.; BASSINELLO, P. Z.; BRITO, E. S. de; CALIARI, M.; SOARES JÚNIOR, M. S.
Afiliação: | JULIANA APARECIDA CORREIA BENTOP, UFG; PAULO RICELI VASCONCELOS RIBEIRO, CNPAT; LORENA MARA ALEXANDRE E SILVA, CNPAT; ELENILSON GODOY ALVES FILHO; PRISCILA ZACZUK BASSINELLO, CNPAF; EDY SOUSA DE BRITO, CNPAT; MARCIO CALIARI, UFG; MANOEL SOARES SOARES JUNIOR, UFG.
Título: | Chemical profile of colorful bean (Phaseolus vulgaris L) flours: changes influenced by the cooking method.
Ano de publicação: | 2021
Fonte/Imprenta: | Food Chemistry, Food Chemistry, v. 356, 129718, Sept. 2021.
DOI: | https://doi.org/10.1016/j.foodchem.2021.129718
Idioma: | Inglês
Conteúdo: | This study aimed to determine how the cooking methods change the phenolics and saponins profiles, oligosaccharides, antinutrients and antioxidant properties of flours from colorful beans. The autoclave cooking consisted of: 6h soaking and 5 min cooking (C5); and 20 min cooking without soaking (C20). Both cooking methods significantly promote changes on the chemical compounds studied, and the intensity of these variations were affected by the cultivars. Most of flours of C5 beans presented a lower loss of anthocyanins (3.9-70.0%), DPPH (11.7-87.2%), ABTS (0.0-82.7%), and tannins (0.0-90.0%) compared with C20. The cooked flours of Artico and Realce showed some similarities among chemical compounds, as well as the lowest concentration of tannins (0.0mg.g-1), antioxidant activity (0.40 µmol Trolox.g-1), and higher amounts of oligosaccharides and acetylcholine. Most of cooked flours presented a reduction in phenolics and soyasaponins ag and Bg, and an increase in soyasaponins Ba and I and oligosaccharides (mainly C20 flours).
Palavras-Chave: | Colorful bean; Phytates.
Thesagro: | Antioxidante; Cocção; Farinha; Feijão; Phaseolus Vulgaris; Tanino.
Thesaurus Nal: | Antioxidant activity; Cooking; Oligosaccharides; Phenolic compounds; Saponins; Tannins.

Categoria do assunto:

P Recursos Naturais, Ciências Ambientais e da Terra
Q Alimentos e Nutrição Humana

Registro original: | Embrapa Agroindústria Tropical (CNPAT)

Exemplares:

CNPAF - (34580-1) - UPC - AP - DD - 2021 -  - 2021 - DIS
CNPAT - (16672-1) - UPC - AP - DD -  -  - ART21016 - DIS