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| 3. |  | SIQUEIRA, B. dos S.; BASSINELLO, P. Z.; SANTOS, S. C.; MALGARESI, G.; FERRI, P. H.; RODRIGUEZ, A. G.; FERNANDES, K. F. Do enzymatic or non-enzymatic pathways drive the postharvest darkening phenomenon in carioca bean tegument? LWT - Food Science and Technology, v. 69, p. 593-600, June 2016.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| Registros recuperados : 3 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
28/07/2016 |
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Data da última atualização: |
19/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
SIQUEIRA, B. S.; BASSINELLO, P. Z.; MALGARESI, G.; PEREIRA, W. J.; FERNANDES, K. F. |
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Afiliação: |
BEATRIZ DOS SANTOS SIQUEIRA, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; GABRIEL MALGARESI; WENDELL J. PEREIRA, UFG; KATIA FLAVIA FERNANDES, UFG. |
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Título: |
Analyses of technological and biochemical parameters related to the HTC phenomenon in carioca bean genotypes by the use of PCA. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, v. 65, p. 939-945, Jan. 2016. |
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DOI: |
http://dx.doi.org/10.1016/j.lwt.2015.09.030 |
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Idioma: |
Inglês |
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Conteúdo: |
Carioca beans are subjected to the hard-to-cook phenomena (HTC), which results in loss of technological and sensorial qualities. To better elucidate this postharvest hardening process, changes in technological and biochemical properties of grains during storage at 40 °C and 75% relative humidity were investigated, and the results were analyzed using Principal Component Analysis (PCA). Results showed that the hardening process occurs at different intensity for each genotype, and those more susceptible to HTC presented higher water absorption index (WAI) and peroxidase activity. During the storage period, oxidoreductases remained active and total phenol content increased for all genotypes. PCA explained 92.2% of total variance and grouped hardness, cooking time and WAI on PC1 (67.8%) and peroxidase activity and total phenol content on PC2 (24.4%). PCA showed that the technological parameter more related to the HTC is WAI and that hardness observed in genotypes during storage cannot be attributed to changes in the total phenol content nor to oxidorreductase activities. |
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Palavras-Chave: |
Hard-to-cook; Polifenol oxidase. |
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Thesagro: |
Cotiledone; Feijão; Genótipo; Phaseolus vulgaris. |
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Thesaurus NAL: |
Beans; Cotyledons; Oxidoreductases; Polyphenols; Sensory evaluation; Water uptake. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/145866/1/CNPAF-2016-lwt.pdf
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Marc: |
LEADER 02064naa a2200325 a 4500
001 2049758
005 2022-05-19
008 2016 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1016/j.lwt.2015.09.030$2DOI
100 1 $aSIQUEIRA, B. S.
245 $aAnalyses of technological and biochemical parameters related to the HTC phenomenon in carioca bean genotypes by the use of PCA.$h[electronic resource]
260 $c2016
520 $aCarioca beans are subjected to the hard-to-cook phenomena (HTC), which results in loss of technological and sensorial qualities. To better elucidate this postharvest hardening process, changes in technological and biochemical properties of grains during storage at 40 °C and 75% relative humidity were investigated, and the results were analyzed using Principal Component Analysis (PCA). Results showed that the hardening process occurs at different intensity for each genotype, and those more susceptible to HTC presented higher water absorption index (WAI) and peroxidase activity. During the storage period, oxidoreductases remained active and total phenol content increased for all genotypes. PCA explained 92.2% of total variance and grouped hardness, cooking time and WAI on PC1 (67.8%) and peroxidase activity and total phenol content on PC2 (24.4%). PCA showed that the technological parameter more related to the HTC is WAI and that hardness observed in genotypes during storage cannot be attributed to changes in the total phenol content nor to oxidorreductase activities.
650 $aBeans
650 $aCotyledons
650 $aOxidoreductases
650 $aPolyphenols
650 $aSensory evaluation
650 $aWater uptake
650 $aCotiledone
650 $aFeijão
650 $aGenótipo
650 $aPhaseolus vulgaris
653 $aHard-to-cook
653 $aPolifenol oxidase
700 1 $aBASSINELLO, P. Z.
700 1 $aMALGARESI, G.
700 1 $aPEREIRA, W. J.
700 1 $aFERNANDES, K. F.
773 $tLWT - Food Science and Technology$gv. 65, p. 939-945, Jan. 2016.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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