Data/hora: 05/06/2024 00:34:40

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