Data/hora: 21/06/2024 05:47:20

Biblioteca(s): | Embrapa Arroz e Feijão.
Tipo da produção científica: | Artigo em Periódico Indexado
Circulação/Nível: | A - 2
Data corrente: | 12/01/2022
Data da última atualização: | 04/10/2022
Autoria: | BENTO, J. A. C.; MORAIS, D. K.; FERREIRA, K. C.; BASSINELLO, P. Z.; CARVALHO, R. N.; CALIARI, M.; SOARES JUNIOR, M. S.
Afiliação: | JULIANA APARECIDA CORREIA BENTO, UFG; DAISY KARIONE MORAIS, UFG; KAREN CARVALHO FERREIRA, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF; MÁRCIO CALIARI, UFG; MANOEL SOARES SOARES JUNIOR, UFG.
Título: | Physicochemical and functional properties of aged grains flour from different dry common beans.
Ano de publicação: | 2022
Fonte/Imprenta: | Journal of Food Processing and Preservation, v. 46, n. 3, e16397, Mar. 2022.
ISSN: | 1745-4549
DOI: | https://doi.org/10.1111/jfpp.16397
Idioma: | Inglês
Conteúdo: | This work describes the functional and nutritional quality of the flour of ten common beans to verify their potential for application as ingredients in food products. Aged bean grain flours were prepared from seven carioca bean and three colored grains. The higher content of protein (25g·100g-1), fat (1.5g·100g-1), and low carbohydrate (55g·100g-1) was found in the pink bean. The purple bean presented the highest phenolic content (54.47mg·g-1), anthocyanins (76.4µg·g-1), and antioxidant activity (21.17µmol Trolox·g-1). The carioca bean flour presented a low content of phytates (4.84 mg·g-1) and tannins (0.0 mg·g-1). Concerning the pasting properties, the bean flour presented a high variation for the final viscosity (227 to 1934cP), setback (147 to 596cP). For water solubility and emulsification capacity, carioca bean showed high values (28g·100g-1 and 59%, respectively). The aged beans flours may be suitable for various food applications due to their variability in nutritional composition and technological parameters.
Thesagro: | Antioxidante; Feijão; Phaseolus Vulgaris; Tanino; Viscosidade.
Thesaurus Nal: | Antioxidant activity; Beans; Hardness; Tannins; Viscosity.
Categoria do assunto: | Q Alimentos e Nutrição Humana
Registro original: | Embrapa Arroz e Feijão (CNPAF)
Exemplares: | CNPAF - (36256-1) - UPC - AP - DD - 2022 -  - 2022 - DIS