| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Arroz e Feijão. |
|
Data corrente: |
04/03/2024 |
|
Data da última atualização: |
04/03/2024 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
PEDONE, I. S.; NARITA, I. M. P.; SILVEIRA, M. M. da; BASSINELLO, P. Z.; VANIER, N. L.; COLUSSI, R. |
|
Afiliação: |
ISABEL S. PEDONE, UNIVERSIDADE FEDERAL DE PELOTAS; ISABELA M. P. NARITA, UNIVERSIDADE FEDERAL DE PELOTAS; MIRIÃ MIRANDA DA SILVEIRA, UNIVERSIDADE FEDERAL DE PELOTAS; PRISCILA ZACZUK BASSINELLO, CNPAF; NATHAN L. VANIER, UNIVERSIDADE FEDERAL DE PELOTAS; ROSANA COLUSSI, UNIVERSIDADE FEDERAL DE PELOTAS. |
|
Título: |
Quick‐cooking beans technology: effects of the drying temperature on end‐product quality. |
|
Ano de publicação: |
2024 |
|
Fonte/Imprenta: |
Cereal Chemistry, 2024. |
|
ISSN: |
0009-0352 |
|
DOI: |
https://doi.org/10.1002/cche.10773 |
|
Idioma: |
Inglês |
|
Notas: |
Online version. |
|
Conteúdo: |
Background and Objectives: This study investigated different drying temperatures (40°C, 50°C, and 60°C) during the preparation of dehydrated quick-cooking beans and verified the physical and chemical effects and digestibility of the grains. Two genotypes (BRS Esteio and BRS Estilo), freshly harvested and with hard-to-cook (HTC) defects, were used. Findings: Lower drying temperature favors producing quick-cooking beans with reduced cooking times. As the temperature increases, there is an increase in grain browning. Higher temperature (60°C) promotes the most significant damage, reaching 36.35% in BRS Estilo. Phytic acid content reduced considerably at drying temperatures of 50°C and 60°C in HTC beans, and the lower content of tannin was obtained after drying at 40°C (0.45 and 0.60 mg/100 g). All quick-cooking beans had over 90% protein digestibility. The development of quick-cooking beans using a drying temperature of 40°C provided higher starch digestibility after 180 min of simulated intestinal digestion. Conclusions: The drying process at 40°C improved the technological, physical, and nutritional characteristics of quick-cooking dehydrated beans. Significance and Novelty: The drying temperature directly influences the final quality of quick-cooking beans; so, it is important to consider the use of low temperatures. |
|
Palavras-Chave: |
Antinutritional compounds; Hard to cook. |
|
Thesagro: |
Cocção; Digestibilidade; Feijão; Genótipo; Phaseolus Vulgaris. |
|
Thesaurus Nal: |
Beans; Cooking; Digestibility; Drying temperature; Nutrition-genotype interaction; Rehydration. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
Marc: |
LEADER 02389naa a2200373 a 4500
001 2162562
005 2024-03-04
008 2024 bl uuuu u00u1 u #d
022 $a0009-0352
024 7 $ahttps://doi.org/10.1002/cche.10773$2DOI
100 1 $aPEDONE, I. S.
245 $aQuick‐cooking beans technology$beffects of the drying temperature on end‐product quality.$h[electronic resource]
260 $c2024
500 $aOnline version.
520 $aBackground and Objectives: This study investigated different drying temperatures (40°C, 50°C, and 60°C) during the preparation of dehydrated quick-cooking beans and verified the physical and chemical effects and digestibility of the grains. Two genotypes (BRS Esteio and BRS Estilo), freshly harvested and with hard-to-cook (HTC) defects, were used. Findings: Lower drying temperature favors producing quick-cooking beans with reduced cooking times. As the temperature increases, there is an increase in grain browning. Higher temperature (60°C) promotes the most significant damage, reaching 36.35% in BRS Estilo. Phytic acid content reduced considerably at drying temperatures of 50°C and 60°C in HTC beans, and the lower content of tannin was obtained after drying at 40°C (0.45 and 0.60 mg/100 g). All quick-cooking beans had over 90% protein digestibility. The development of quick-cooking beans using a drying temperature of 40°C provided higher starch digestibility after 180 min of simulated intestinal digestion. Conclusions: The drying process at 40°C improved the technological, physical, and nutritional characteristics of quick-cooking dehydrated beans. Significance and Novelty: The drying temperature directly influences the final quality of quick-cooking beans; so, it is important to consider the use of low temperatures.
650 $aBeans
650 $aCooking
650 $aDigestibility
650 $aDrying temperature
650 $aNutrition-genotype interaction
650 $aRehydration
650 $aCocção
650 $aDigestibilidade
650 $aFeijão
650 $aGenótipo
650 $aPhaseolus Vulgaris
653 $aAntinutritional compounds
653 $aHard to cook
700 1 $aNARITA, I. M. P.
700 1 $aSILVEIRA, M. M. da
700 1 $aBASSINELLO, P. Z.
700 1 $aVANIER, N. L.
700 1 $aCOLUSSI, R.
773 $tCereal Chemistry, 2024.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Suínos e Aves. |
|
Data corrente: |
25/03/2022 |
|
Data da última atualização: |
25/03/2022 |
|
Tipo da produção científica: |
Autoria/Organização/Edição de Livros |
|
Autoria: |
KUNZ, A.; STEINMETZ, R. L. R.; AMARAL, A. C. do. |
|
Título: |
Fundamentals of anaerobic digestion, biogas purification, use and treatment of digestate. |
|
Ano de publicação: |
2022 |
|
Fonte/Imprenta: |
Concórdia: Sbera: Embrapa Suínos e Aves, 2022. |
|
Páginas: |
204 p. |
|
ISBN: |
978-65-88155-03-5 |
|
Idioma: |
Inglês |
|
Palavras-Chave: |
Biodigesters; Dejeto animal; Digestato; Effluent treatment; Tratamento de efluente. |
|
Thesagro: |
Biodigestor; Biogás; Digestão Anaeróbia. |
|
Thesaurus NAL: |
anaerobic digestion; animal wastes; effluents; energy resources. |
|
Categoria do assunto: |
-- |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/232914/1/final9895.pdf
|
|
Marc: |
LEADER 00839nam a2200289 a 4500
001 2141297
005 2022-03-25
008 2022 bl uuuu 00u1 u #d
020 $a978-65-88155-03-5
100 1 $aKUNZ, A.
245 $aFundamentals of anaerobic digestion, biogas purification, use and treatment of digestate.$h[electronic resource]
260 $aConcórdia: Sbera: Embrapa Suínos e Aves$c2022
300 $a204 p.
650 $aanaerobic digestion
650 $aanimal wastes
650 $aeffluents
650 $aenergy resources
650 $aBiodigestor
650 $aBiogás
650 $aDigestão Anaeróbia
653 $aBiodigesters
653 $aDejeto animal
653 $aDigestato
653 $aEffluent treatment
653 $aTratamento de efluente
700 1 $aSTEINMETZ, R. L. R.
700 1 $aAMARAL, A. C. do
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Suínos e Aves (CNPSA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
