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 | Acesso ao texto completo restrito à biblioteca da Embrapa Alimentos e Territórios. Para informações adicionais entre em contato com mara.petrocchi@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Alimentos e Territórios. |
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Data corrente: |
20/01/2025 |
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Data da última atualização: |
20/01/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PEDRONE, I. S.; NARITA, I. M. P.; SILVEIRA, M. M. DA; BASSINELLO, P. Z.; VANIER, N. L.; COLUSSI, R. |
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Afiliação: |
ISABEL SANTOS PEDONE, UNIVERSIDADE FEDERAL DE PELOTAS; ISABELA MENDES PACHECO NARITA, UNIVERSIDADE FEDERAL DE PELOTAS; MIRIÃ MIRANDA DA SILVEIRA, UNIVERSIDADE FEDERAL DE PELOTAS; PRISCILA ZACZUK BASSINELLO, CNAT; NATHAN LEVIEN VANIER, UNIVERSIDADE FEDERAL DE PELOTAS; ROSANA COLUSSI, UNIVERSIDADE FEDERAL DE PELOTAS. |
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Título: |
Enhancing quick-cooking bean quality: the impact of salt concentrations on soaking of fresh and aged brazilian genotypes. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Food and Humanity, v. 3, 2024, 100422. |
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Páginas: |
9 p. |
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DOI: |
https://doi.org/10.1016/j.foohum.2024.100422 |
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Idioma: |
Inglês |
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Conteúdo: |
Aim: This study aimed to investigate the feasibility of preparing quick-cooking beans from freshly harvested and aged beans with HTC defects from two Brazilian bean genotypes and to evaluate the influence of different salt concentrations in the soaking step. Method: Two Brazilian bean genotypes (BRS Estilo and BRS Esteio) that were freshly harvested and aged with hard-to-cook (HTC) defects were used to produce quick-cooking beans by testing different treatments with saline solutions (0.5 %, 1.0 %, and 1.5 %) sodium bicarbonate [NaHCO3] and sodium chloride [NaCl]) in the soaking stage. The cooking time, water absorption, damaged grains, colorimetric profile, visual characteristics, and hardness were analyzed. Results: The use of salts in the soaking step promoted reductions of up to 95 % in the cooking time of the beans. The shortest cooking times and highest water absorption were observed with NaHCO3 treatments. After processing, browning of the tegument was observed in BRS Estilo, whereas BRS Esteio exhibited the opposite behavior. Beans soaked in NaHCO3 showed higher levels of damage, regardless of the evaluated genotype; however, HTC beans showed less damage and higher hardness than freshly harvested beans. Conclusion: Different concentrations of NaCl and NaHCO3 enabled the elaboration of beans with greater water. absorption capacity, shorter cooking times, and lower hardness. The 1.0 % NaCl treatment produced quick-cooking beans with better characteristics. The use of salts during the soaking step can help in the preparation of quick-cooking beans, providing improvements in technological quality, especially for HTC beans. MenosAim: This study aimed to investigate the feasibility of preparing quick-cooking beans from freshly harvested and aged beans with HTC defects from two Brazilian bean genotypes and to evaluate the influence of different salt concentrations in the soaking step. Method: Two Brazilian bean genotypes (BRS Estilo and BRS Esteio) that were freshly harvested and aged with hard-to-cook (HTC) defects were used to produce quick-cooking beans by testing different treatments with saline solutions (0.5 %, 1.0 %, and 1.5 %) sodium bicarbonate [NaHCO3] and sodium chloride [NaCl]) in the soaking stage. The cooking time, water absorption, damaged grains, colorimetric profile, visual characteristics, and hardness were analyzed. Results: The use of salts in the soaking step promoted reductions of up to 95 % in the cooking time of the beans. The shortest cooking times and highest water absorption were observed with NaHCO3 treatments. After processing, browning of the tegument was observed in BRS Estilo, whereas BRS Esteio exhibited the opposite behavior. Beans soaked in NaHCO3 showed higher levels of damage, regardless of the evaluated genotype; however, HTC beans showed less damage and higher hardness than freshly harvested beans. Conclusion: Different concentrations of NaCl and NaHCO3 enabled the elaboration of beans with greater water. absorption capacity, shorter cooking times, and lower hardness. The 1.0 % NaCl treatment produced quick-cooking beans with better characteristics. The use of sa... Mostrar Tudo |
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Palavras-Chave: |
Common beans; Cooking time; Hard to cook; Soaked. |
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Thesaurus Nal: |
Sodium bicarbonate; Sodium chloride. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02484naa a2200277 a 4500
001 2171736
005 2025-01-20
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foohum.2024.100422$2DOI
100 1 $aPEDRONE, I. S.
245 $aEnhancing quick-cooking bean quality$bthe impact of salt concentrations on soaking of fresh and aged brazilian genotypes.$h[electronic resource]
260 $c2024
300 $a9 p.
520 $aAim: This study aimed to investigate the feasibility of preparing quick-cooking beans from freshly harvested and aged beans with HTC defects from two Brazilian bean genotypes and to evaluate the influence of different salt concentrations in the soaking step. Method: Two Brazilian bean genotypes (BRS Estilo and BRS Esteio) that were freshly harvested and aged with hard-to-cook (HTC) defects were used to produce quick-cooking beans by testing different treatments with saline solutions (0.5 %, 1.0 %, and 1.5 %) sodium bicarbonate [NaHCO3] and sodium chloride [NaCl]) in the soaking stage. The cooking time, water absorption, damaged grains, colorimetric profile, visual characteristics, and hardness were analyzed. Results: The use of salts in the soaking step promoted reductions of up to 95 % in the cooking time of the beans. The shortest cooking times and highest water absorption were observed with NaHCO3 treatments. After processing, browning of the tegument was observed in BRS Estilo, whereas BRS Esteio exhibited the opposite behavior. Beans soaked in NaHCO3 showed higher levels of damage, regardless of the evaluated genotype; however, HTC beans showed less damage and higher hardness than freshly harvested beans. Conclusion: Different concentrations of NaCl and NaHCO3 enabled the elaboration of beans with greater water. absorption capacity, shorter cooking times, and lower hardness. The 1.0 % NaCl treatment produced quick-cooking beans with better characteristics. The use of salts during the soaking step can help in the preparation of quick-cooking beans, providing improvements in technological quality, especially for HTC beans.
650 $aSodium bicarbonate
650 $aSodium chloride
653 $aCommon beans
653 $aCooking time
653 $aHard to cook
653 $aSoaked
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 $tFood and Humanity$gv. 3, 2024, 100422.
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Embrapa Alimentos e Territórios (CNAT) |
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| 1. |  | ASSAD, E. D.; MARIN, F. R.; VALDIVIA, R. O.; ROSENZWEIG, C. AgMIP regional activities in a global framework: the Brazil experience. In: ROSENZWEIG, C.; HILLEL, D. (Ed.). Handbook of climate change and agroecosystems: the agricultural model intercomparison and improvement project integrated crop and economic assessments, Part 2. London: Imperial College Press, 2015. Cap. 11. p. 355-374. (ICP series on climate change impacts, adaptation, and mitigation, v. 3).| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Agricultura Digital. |
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| 2. | | ROSENZWEIG, C.; MBOW, C.; BARIONI, L. G.; BENTON, T. G.; HERRERO, M.; KRISHNAPILLAI, M.; LIWENGA, E. T.; PRADHAN, P.; RIVERA-FERRE, M. G.; SAPKOTA, T.; TUBIELLO, F. N.; XU, Y.; CONTRERAS, E. M.; PORTUGAL-PEREIRA, J. Climate change responses benefit from a global food system approach. Nature Food, v. 1, n. 2, p. 94-97, Feb. 2020. Comment.| Tipo: Nota Técnica/Nota Científica |
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