Data/hora: 18/06/2024 04:01:16

Biblioteca(s): | Embrapa Arroz e Feijão.
Data corrente: | 04/03/2024
Data da última atualização: | 04/03/2024
Autoria: | PEDONE, I. S.; NARITA, I. M. P.; SILVEIRA, M. M. da; BASSINELLO, P. Z.; VANIER, N. L.; COLUSSI, R.
Afiliação: | ISABEL S. PEDONE, UNIVERSIDADE FEDERAL DE PELOTAS; ISABELA M. P. NARITA, UNIVERSIDADE FEDERAL DE PELOTAS; MIRIÃ MIRANDA DA SILVEIRA, UNIVERSIDADE FEDERAL DE PELOTAS; PRISCILA ZACZUK BASSINELLO, CNPAF; NATHAN L. VANIER, UNIVERSIDADE FEDERAL DE PELOTAS; ROSANA COLUSSI, UNIVERSIDADE FEDERAL DE PELOTAS.
Título: | Quick‐cooking beans technology: effects of the drying temperature on end‐product quality.
Ano de publicação: | 2024
Fonte/Imprenta: | Cereal Chemistry, 2024.
ISSN: | 0009-0352
DOI: | https://doi.org/10.1002/cche.10773
Idioma: | Inglês
Notas: | Online version.
Conteúdo: | Background and Objectives: This study investigated different drying temperatures (40°C, 50°C, and 60°C) during the preparation of dehydrated quick-cooking beans and verified the physical and chemical effects and digestibility of the grains. Two genotypes (BRS Esteio and BRS Estilo), freshly harvested and with hard-to-cook (HTC) defects, were used. Findings: Lower drying temperature favors producing quick-cooking beans with reduced cooking times. As the temperature increases, there is an increase in grain browning. Higher temperature (60°C) promotes the most significant damage, reaching 36.35% in BRS Estilo. Phytic acid content reduced considerably at drying temperatures of 50°C and 60°C in HTC beans, and the lower content of tannin was obtained after drying at 40°C (0.45 and 0.60 mg/100 g). All quick-cooking beans had over 90% protein digestibility. The development of quick-cooking beans using a drying temperature of 40°C provided higher starch digestibility after 180 min of simulated intestinal digestion. Conclusions: The drying process at 40°C improved the technological, physical, and nutritional characteristics of quick-cooking dehydrated beans. Significance and Novelty: The drying temperature directly influences the final quality of quick-cooking beans; so, it is important to consider the use of low temperatures.
Palavras-Chave: | Antinutritional compounds; Hard to cook.
Thesagro: | Cocção; Digestibilidade; Feijão; Genótipo; Phaseolus Vulgaris.
Thesaurus Nal: | Beans; Cooking; Digestibility; Drying temperature; Nutrition-genotype interaction; Rehydration.
Categoria do assunto: | Q Alimentos e Nutrição Humana
Registro original: | Embrapa Arroz e Feijão (CNPAF)
Exemplares: | CNPAF - (36936-1) - UPC - AP - DD - 2024 -  - 2024 - DIS