Diversidade genética para a padronização do tempo e percentual de hidratação preliminar ao teste de cocção de grãos de feijão

Bordin, Luiz Carlos; Coelho, Cileide Maria Medeiros; Souza, Clóvis Arruda; Zílio, Marcio

doi:10.1590/s0101-20612010000400009

Cited by 11 publications

(7 citation statements)

References 9 publications

(14 reference statements)

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“…The hydration of grains is a process that consists of soaking them in water in order to increase their moisture content. This is a crucial step in industrialized processing and provides several beneficial effects on their physicochemical and nutritional quality (Drumm and others ; Carmona‐García and others ; Huma and others ; Yasmin and others ; Bordin and others ). Soaking is widely used in processing different grains for many reasons, as hydration is necessary for processes like cooking, extraction, fermentation, germination and malting.…”

Section: Importance Of the Hydration Processmentioning

confidence: 99%

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

Miano

Augusto

2018

Comp Rev Food Sci Food Safe

107

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Hydration is a crucial step during grain processing. It is performed prior to many other processes, such as germination, cooking, extraction, malting and fermentation. The number of publications on this topic studying the description of the mechanisms involved and recent technologies for processing enhancement has increased recently. However, due to the complexity of the hydration process, there are still many aspects that are little understood. For that reason, this review provides not only an overview of recent developments in this field, but also a critical discussion of publications from the last 2 decades, as well as suggestions for future innovative studies. This review discusses the importance of hydration in the grain industries, the pathway for water entry into the various grains, the mass transfer and fluid flow mechanisms in the process, the behavior of the hydration kinetics, the mathematical modelling, the technologies used to accelerate the process and other necessary requirements that must be performed to complement and complete our knowledge of this process.

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Section: Importance Of the Hydration Processmentioning

confidence: 99%

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

Miano

Augusto

2018

Comp Rev Food Sci Food Safe

107

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“…The wide diversity found in landrace common bean (Phaseolus vulgaris L.) accessions, in terms of morpho-agronomic traits (Rodrigues et al 2002, Coelho et al 2007and 2010a, Pereira et al 2009), technological quality (Coelho et al 2008, Bordin et al 2010, Zílio et al 2014), nutritional quality (Pereira et al 2011) and physiological seed quality (Coelho et al 2010b, Michels et al 2014, indicates that they may be characterized by their physiological seed quality characteristics.…”

Section: Abstract: Phaseolus Vulgarismentioning

confidence: 99%

Seed quality of common bean accessions under organic and conventional farming systems1

Gindri

Coelho

Souza

et al. 2017

Pesqui. Agropecu. Trop.

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Agrobiodiversity is essential for a sustainable food production, and the knowledge of the potential characteristics of landrace seeds may prompt farmers to adopt the habit of seed conservation for this species. This study aimed at categorizing landrace and commercial common bean (Phaseolus vulgaris L.) accessions, according to the physiological quality (viability and vigor) of seeds produced in the field, during two growing seasons, under organic and conventional farming systems. Germination percentage, field emergence, electrical conductivity, accelerated aging, cold test and seedling length were assessed. The landrace bean accessions exhibit diversity in the physiological seed quality, in terms of their viability and vigor. No differences were observed between the farming systems, in relation to the physiological quality of the seeds produced. The categorization of landrace common bean accessions allows to identify those with superior physiological seed quality.

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“…Various authors have reported the existence of the genotype and environment interaction for this characteristic, with differences being observed in behavior of lines and cultivars in different locations, crop years and planting times (Carbonell et al, 2003;Ribeiro et al, 2007;Rodrigues et al, 2004;2005b). Bordin et al (2010) Therefore, the aim of this study was to assess the effect of different periods of the growing season on the technological quality of common bean grains.…”

Section: Introductionmentioning

confidence: 99%

Technological quality of common bean grains obtained in different growing seasons

Perina

Carvalho

Chiorato³

et al. 2014

Bragantia

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The traits that provide technological quality to common bean grains exhibit genetic and environmental variation and variation in the genotype x environment interaction. In this context, the aim of this study was to assess the effect of different periods of the growing season on the technological quality of common bean grains. The experiment was conducted with 25 bean genotypes (carioca [beige with brown stripes] and black commercial group) that are part of the Value for Cultivation and Use (Valor de Cultivo e Uso -VCU) trials in three growing seasons, namely, the 2009/2010 rainy season, the 2010/2011 dry season and the 2010/2011 winter season, in a randomized block experimental design with three replications in which the following items were assessed: cooking time (CT), water absorption capacity before cooking (Peanc) and after cooking (Peapc), percentage of whole grains (PWG), total soluble solids in the broth (TSSb), volume expansion before cooking (EXPVbc) and after cooking (EXPVac), and dry grain density (DD), grain density after maceration (SD) and grain density after cooking (CD). Assessments showed that the different growing seasons for obtaining grains for the purpose of analysis of technological quality have an effect on the results and on differentiation among genotypes, indicating genotype x environment interaction. They also showed that the genotypes C2-1-6-1, C4-8-1-1, LP04-03, IAC-Imperador, P5-4-4-1 and Pr11-6-4-1-2 had the best results in relation to cooking time in the mean values of the three growing seasons. The use of early selection based on phenotypic correlations that exist among the technological features is not expressive, due to the variation of magnitude among the different growing seasons.Key words: Phaseolus vulgaris L, common bean, cooking time, genotype by environment interaction. Qualidade tecnológica dos grãos de feijoeiro obtidos em diferentes épocas de cultivo ResumoOs caracteres que conferem qualidade tecnológica aos grãos de feijão apresentam variação genética, ambiental e da interação genótipos x ambientes. Nesse contexto, o objetivo do trabalho foi avaliar a influência de épocas de cultivo na qualidade tecnológica dos grãos de feijoeiro. O experimento foi conduzido com 25 genótipos de feijoeiro (grupo comercial carioca e preto) pertencentes aos ensaios de VCU (Valor de Cultivo e Uso) nas três épocas de cultivo, correspondendo à época das águas 2009/2010, da seca 2010/2011 e do inverno 2010/2011, sob delineamento experimental em blocos ao acaso com três repetições, onde avaliaramse: tempo de cozimento (TC), capacidade de absorção de água antes (Peanc) e após (Peapc) o cozimento, porcentagem de grãos inteiros (PGI), sólidos solúveis totais no caldo (SSTc), expansão volumétrica antes (EXPVac) e após (EXPVpc) o cozimento e densidade dos grãos secos (DS), macerados (DU) e cozidos (DC). As avaliações revelaram que as épocas de cultivo dos grãos para análise de qualidade tecnológica influenciam nos resultados e na diferenciação entre os genótipos, indicando interação genót...

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Diversidade genética para a padronização do tempo e percentual de hidratação preliminar ao teste de cocção de grãos de feijão

Cited by 11 publications

References 9 publications

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

Seed quality of common bean accessions under organic and conventional farming systems1

Technological quality of common bean grains obtained in different growing seasons

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