Data/hora: 09/06/2024 04:21:46

Biblioteca(s): 	Embrapa Arroz e Feijão.	
Data corrente: 	15/01/2020	
Data da última atualização: 	13/02/2020	
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: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/208866/1/CNPAF-2019-rbca.pdf	
Registro original: 	Embrapa Arroz e Feijão (CNPAF)	
Exemplares: 	CNPAF - (35707-1) - UPC - AP - DD - 2019 -  - 2019 - DIS