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 | Acesso ao texto completo restrito à biblioteca da Embrapa Pecuária Sudeste. Para informações adicionais entre em contato com cppse.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
08/12/2020 |
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Data da última atualização: |
08/12/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MIANO, A. C.; CARVALHO, G. R. de; SABADITUM, V. D.; ANJOS, C. B. P. dos; GODOY, R.; AUGUSTO, P. E. D. |
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Afiliação: |
Alberto Claudio Miano, USP-ESALQ; Gisandro Reis de Carvalho, USP-ESALQ; Viviane Deroldo Sabadoti, USP-ESALQ; Carlota Boralli Prudente dos Anjos, USP-ESALQ; RODOLFO GODOY, CPPSE; Pedro Esteves Duarte Augusto, USP-ESALQ. |
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Título: |
Evaluating new lines of pigeon pea (Cajanus cajan L.) as a human food source. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Journal of Food Processing Preservation, e14517, apr. 2020. |
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Páginas: |
9 p. |
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DOI: |
https://doi.org/10.1111/jfpp.14517 |
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Idioma: |
Inglês |
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Conteúdo: |
This work aimed to select the best lines of pigeon pea for human nutrition according to their nutritional and technological properties. Nutritional content such as starch, protein, fiber, phenolics, minerals content; technological properties as hydration kinetics and cooking kinetics were studied. As results, the lines of pigeon pea presented high content of calcium, manganese and fiber, but lower content of iron, protein, and zinc in comparison to other commercial legume grains, such as chickpeas and common beans. Once the nutritional composition of the nine studied lines was similar, the lines whose grains presented higher hydration capacity were selected since this is desirable for reaching homogeneous texture after the cooking process. Consequently, two lines (namely g18-95 and g57-95) were selected and recommended due to their complete hydration and homogeneous cooking for being produced in higher scale for human consumption. |
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Palavras-Chave: |
Nutritional properties. |
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Thesagro: |
Cajanus Cajan. |
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Thesaurus Nal: |
Pigeon peas. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01664naa a2200241 a 4500
001 2127808
005 2020-12-08
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfpp.14517$2DOI
100 1 $aMIANO, A. C.
245 $aEvaluating new lines of pigeon pea (Cajanus cajan L.) as a human food source.$h[electronic resource]
260 $c2020
300 $a9 p.
520 $aThis work aimed to select the best lines of pigeon pea for human nutrition according to their nutritional and technological properties. Nutritional content such as starch, protein, fiber, phenolics, minerals content; technological properties as hydration kinetics and cooking kinetics were studied. As results, the lines of pigeon pea presented high content of calcium, manganese and fiber, but lower content of iron, protein, and zinc in comparison to other commercial legume grains, such as chickpeas and common beans. Once the nutritional composition of the nine studied lines was similar, the lines whose grains presented higher hydration capacity were selected since this is desirable for reaching homogeneous texture after the cooking process. Consequently, two lines (namely g18-95 and g57-95) were selected and recommended due to their complete hydration and homogeneous cooking for being produced in higher scale for human consumption.
650 $aPigeon peas
650 $aCajanus Cajan
653 $aNutritional properties
700 1 $aCARVALHO, G. R. de
700 1 $aSABADITUM, V. D.
700 1 $aANJOS, C. B. P. dos
700 1 $aGODOY, R.
700 1 $aAUGUSTO, P. E. D.
773 $tJournal of Food Processing Preservation, e14517, apr. 2020.
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