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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
13/07/2016 |
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Data da última atualização: |
13/07/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILOCHI, R. M. H. Q.; COELHO, S. R. M.; BISCHOFF, T. Z.; CASSOL, F. D. R.; PRADO, N. V. do; BASSINELLO, P. Z. |
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Afiliação: |
ROSE MARY HELENA QUINT SILOCH, UNIVERSIDADE FEDERAL DO PARANÁ, Cascavél; SILVIA RENATA MACHADO COELHO, UNIVERSIDADE FEDERAL DO PARANÁ, Cascavél; TABATA ZINGANO BISCHOFF, UNIVERSIDADE FEDERAL DO PARANÁ, Cascavél; FLAVIA DANIELI RECH CASSOL, UNIVERSIDADE FEDERAL DO PARANÁ, Cascavél; NAIMARA VIEIRA DO PRADO, ESALQ; PRISCILA ZACZUK BASSINELLO, CNPAF. |
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Título: |
Nutritional technological characterization and secondary metabolites in stored carioca bean cultivars. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
African Journal of Agricultural Research, v. 11, n. 24, p. 2102-2111, June 2016. |
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ISSN: |
1991-637X |
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DOI: |
10.5897/AJAR2016.11013 |
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Idioma: |
Inglês |
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Conteúdo: |
The recommendation of bean cultivars and the use of appropriate storage techniques allow the quality characteristics of these grains to be preserved for human consumption. The aim of this study was to characterize the effects of storage on three cultivars of the common carioca bean in raw form and to determine the relationships between storage time and technological quality parameters involved in the darkening and hardening of grains, the chemical composition of the beans and the presence of secondary metabolites. The experiment followed a completely randomized design (CRD) with a full factorial scheme consisting of two factors: bean cultivars, with three levels and storage time, with five levels. The color parameters and the storage times significantly differed between the cultivars. The cooking time, when compared to the water absorption index, indicated that the cultivars had, on average, a high percentage of moisture (>95%) and an average cooking time of 17 min., this applies to the control, while values increase during the storage time. Storage under ambient conditions led to a reduction in grain brightness parameters, characterized by darkening and hardening; no reduction in protein and mineral content; and an increase in iron, phosphorous, tannin, and phytic acid contents at 180 days. |
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Palavras-Chave: |
Cooking time; Grain color. |
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Thesagro: |
Cocção; Feijão; Método estatístico; Phaseolus vulgaris. |
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Thesaurus Nal: |
Beans; Cooking; Multivariate analysis; Seed storage. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://www.alice.cnptia.embrapa.br/alice/bitstream/doc/1048709/1/CNPAF2016afj.pdf
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Marc: |
LEADER 02275naa a2200325 a 4500
001 2048709
005 2016-07-13
008 2016 bl uuuu u00u1 u #d
022 $a1991-637X
024 7 $a10.5897/AJAR2016.11013$2DOI
100 1 $aSILOCHI, R. M. H. Q.
245 $aNutritional technological characterization and secondary metabolites in stored carioca bean cultivars.$h[electronic resource]
260 $c2016
520 $aThe recommendation of bean cultivars and the use of appropriate storage techniques allow the quality characteristics of these grains to be preserved for human consumption. The aim of this study was to characterize the effects of storage on three cultivars of the common carioca bean in raw form and to determine the relationships between storage time and technological quality parameters involved in the darkening and hardening of grains, the chemical composition of the beans and the presence of secondary metabolites. The experiment followed a completely randomized design (CRD) with a full factorial scheme consisting of two factors: bean cultivars, with three levels and storage time, with five levels. The color parameters and the storage times significantly differed between the cultivars. The cooking time, when compared to the water absorption index, indicated that the cultivars had, on average, a high percentage of moisture (>95%) and an average cooking time of 17 min., this applies to the control, while values increase during the storage time. Storage under ambient conditions led to a reduction in grain brightness parameters, characterized by darkening and hardening; no reduction in protein and mineral content; and an increase in iron, phosphorous, tannin, and phytic acid contents at 180 days.
650 $aBeans
650 $aCooking
650 $aMultivariate analysis
650 $aSeed storage
650 $aCocção
650 $aFeijão
650 $aMétodo estatístico
650 $aPhaseolus vulgaris
653 $aCooking time
653 $aGrain color
700 1 $aCOELHO, S. R. M.
700 1 $aBISCHOFF, T. Z.
700 1 $aCASSOL, F. D. R.
700 1 $aPRADO, N. V. do
700 1 $aBASSINELLO, P. Z.
773 $tAfrican Journal of Agricultural Research$gv. 11, n. 24, p. 2102-2111, June 2016.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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| Registros recuperados : 5 | |
| 2. |  | SCHOENINGER, V.; COELHO, S. R. M.; BASSINELLO, P. Z.; PRADO, N. V. do; SOARES, T. Z. B.; SIQUEIRA, V. C. Adaptability of brazilian beans cultivars to industrial canning. Ciência Rural, v. 50, n. 9, e20200048, 2020.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 4. | | SCHOENINGER, V.; COELHO, S. R. M.; SILOCHI, R. M. H. Q.; BASSINELLO, P. Z.; BISCHOFF, T. Z.; PRADO, N. V. do. Potential of black and carioca beans to the canning and effects on their technological quality. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de alimentos e seu impacto no mundo em transformação. Campinas: UNICAMP, 2017. SLACA. Ref. 71330| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 5. | | SILOCHI, R. M. H. Q.; COELHO, S. R. M.; BISCHOFF, T. Z.; CASSOL, F. D. R.; PRADO, N. V. do; BASSINELLO, P. Z. Nutritional technological characterization and secondary metabolites in stored carioca bean cultivars. African Journal of Agricultural Research, v. 11, n. 24, p. 2102-2111, June 2016.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Arroz e Feijão. |
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| Registros recuperados : 5 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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