Data/hora: 23/09/2024 23:30:18

Biblioteca(s): 	Embrapa Arroz e Feijão.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	B - 5	
Data corrente: 	06/12/2021	
Data da última atualização: 	04/10/2022	
Autoria: 	BENTO, J. A. C.; MORAIS, D. K.; BERSE, R. S. de; BASSINELLO, P. Z.; CALIARI, M.; SOARES JÚNIOR, M. S.	
Afiliação: 	JULIANA APARECIDA CORREIA BENTO, UFG; DAISY KARIONE MORAIS, UFG; RAFAEL SIQUEIRA DE BERSE, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; MÁRCIO CALIARI, UFG; MANOEL SOARES SOARES JÚNIOR, UFG.	
Título: 	Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours.	
Ano de publicação: 	2022	
Fonte/Imprenta: 	Applied Food Research, v. 2, n. 1, 100027, June 2022.	
ISSN: 	2772-5022	
DOI: 	https://doi.org/10.1016/j.afres.2021.100027	
Idioma: 	Inglês	
Conteúdo: 	This study verified if cooking presoaked beans in the steam of autoclave improves the pasting properties, texture profile, water-solubility (WSI), emulsifying capacities of aged carioca bean' flours. The carioca beans flour presented high content of protein (20.7 -22.3 g.100g -1), resistant starch (RS) (8.3 - 31.1 g.100g -1), and dietary fiber (TDF) (18.9 - 23.7 g. 100g -1), and the cultivar Notavel presented the highest content of total dietary fiber and resistant starch for both cooked and raw flour. The pretreatment promoted an increase in TDF (8.8 %, cultivar Dama) and a decrease in RS (19.5 %, 33.4 %, and 47.0 % for cultivars Imperador, Gol, and Bola Cheia, respectively). Regarding the pasting properties, the heating process promoted a reduction in the values of peak viscosity, final viscosity, breakdown, and setback for all carioca bean cultivars. The other parameters, i.e., gel hardness, WSI, emulsifying capacity, and stability also presented a significant decrease in the cooked flours. So, the pretreatment promoted a total or/partially starch pre-gelatinization and the denaturation of the proteins of the flours which might increase their acceptability for food development.	
Palavras-Chave: 	Paste viscosity.	
Thesagro: 	Farinha; Feijão; Phaseolus Vulgaris; Viscosidade.	
Thesaurus Nal: 	Bean flour; Beans; Emulsifying properties; Hardness; Resistant starch; Viscosity; Water solubility.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1137183/1/afr-2022.pdf	
Registro original: 	Embrapa Arroz e Feijão (CNPAF)	
Exemplares: 	CNPAF - (36213-1) - UPC - AP - DD - 2022 -  - 2022 - DIS