Data/hora: 09/06/2024 07:40:44

Biblioteca(s): 	Embrapa Arroz e Feijão.	
Data corrente: 	04/03/2024	
Data da última atualização: 	04/03/2024	
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	
Registro original: 	Embrapa Arroz e Feijão (CNPAF)	
Exemplares: 	CNPAF - (36936-1) - UPC - AP - DD - 2024 -  - 2024 - DIS