Qualidade para o cozimento e composição nutricional de genótipos de feijão com e sem armazenamento sob refrigeração

Oliveira, Viviani Ruffo de; Ribeiro, Nerinéia Dalfollo; Maziero, Sandra Maria; Filho, Alberto Cargnelutti; Jost, Evandro

doi:10.1590/s0103-84782011005000050

Cited by 25 publications

(35 citation statements)

References 14 publications

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“…Samples 3, 4, 5 and 6 did not differ in their L* and a* values but showed variability in the yellow shade (b* value). Similar L* values were observed by Oliveira et al (2011) in freshly harvested carioca beans of the Carioca (L* = 52.26) and Pérola (L* = 53.86) cultivars. These two carioca bean cultivars are widely accepted by Brazilian consumers due to the high lightness of recently harvested grains.…”

Section: Technological and Cooking Quality Traits Of Carioca Beanssupporting

confidence: 80%

Consumer preference and the technological, cooking and nutritional quality of carioca beans

Ribeiro

Casagrande

Mezzomo

et al. 2019

SCA

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Carioca beans will achieve better consumer acceptability if they exhibit high grain quality. The objectives of this work were to identify the visual quality traits that determine consumer choice of carioca beans; to evaluate whether the commercial brands of carioca beans present differences in their technological, cooking and nutritional quality traits; and to select the best commercial brand of carioca beans according to these traits using a selection index. For this purpose, six different commercial brands of carioca beans were evaluated with respect to consumer preference and their grain physicochemical traits. The visual quality traits, colour and grain size, defined the consumer choice of carioca beans. The commercial brands of carioca beans presented differences regarding their technological, cooking and nutritional quality traits. Brand 4 had lighter colour grains (L* = 53.33), a slightly red shade (a* = 6.20), medium-sized beans (27.52 g), an elliptical shape, a semi-full flatness, and a fast cooking time (15 min and 25 s). The brand 4 showed high concentrations of protein, potassium, phosphorus, calcium, zinc and copper, and this sample was the preference of 51.92% of the survey participants. The best commercial brand of carioca beans selected by the selection index was brand 4 for its technological, cooking and nutritional quality traits.

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Section: Technological and Cooking Quality Traits Of Carioca Beanssupporting

confidence: 80%

Consumer preference and the technological, cooking and nutritional quality of carioca beans

Ribeiro

Casagrande

Mezzomo

et al. 2019

SCA

Self Cite

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“…O feijão (Phaseolus vulgaris L.) fornece nutrientes essenciais, como proteínas, ferro, cálcio, vitaminas, carboidratos e fi bras, é cultivado em quase todos os países e assume enorme importância devido ao seu baixo custo e, por ser um alimento de boa qualidade nutricional (OLIVEIRA et al, 2011). Apresenta uma ampla diversidade nos tipos de grãos, especialmente no que se refere à forma, ao tamanho e às cores.…”

Section: Introductionunclassified

Embalagem a vácuo: efeito no escurecimento e endurecimento do feijão durante o armazenamento

2014

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“…There is also an increase in hardness and cooking time -factors that can lead to a reduction in consumption (Rios et al, 2002;Faroni et al, 2006;Resende et al, 2008;Coelho et al, 2009;Tertuliano et al 2009;Nasar-Abbas et al, 2009;Oliveira et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical properties of common beans under natural and accelerated storage conditions

et al. 2013

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The common bean is an important food in the human diet. Certain storage conditions, high temperatures and high humidity, cause a texture defect that reduces the acceptability of common beans. The present study aimed at evaluating the effect of storage on the physico-chemical properties of common bean grains and the relationship between accelerated aging at 40 °C and 76% RH and storage under natural conditions. Two varieties of common beans (Iapar 81 -carioca variety and Iapar 44 -black variety) were stored at 40 ºC and 76% RH for 15, 30, 45, 60 and 75 days to accelerate aging. The same varieties were stored under environmental conditions (natural aging) for 3, 6, 9 and 12 months. For both storage conditions of each variety, fresh beans stored at 5 ºC were used as a control group. In all of the samples, hardness, pH, acidity and the soluble protein percentage were analyzed. Both storage processes, in the natural and accelerated conditions, caused an increase in acidity (4.0 to 5.9 and 3.2 to 6.4 g acetic acid kg -1 ) and a decrease in cellular pH (6.65 to 6.45 and 6.65 to 6.45) and protein solubility (77 to 54 and 76 to 38%). The greatest percentage changes in the parameters of acidity, pH and soluble proteins were observed in the beans in the accelerated aging condition. Beans' hardness during storage has a negative correlation with pH, which shows that it is a good indicator of grain quality. Natural storage for one year is equivalent to accelerated aging for 45 days at 40 °C and 76% RH.

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Qualidade para o cozimento e composição nutricional de genótipos de feijão com e sem armazenamento sob refrigeração

Abstract: IIQualidade para o cozimento e composição nutricional de genótipos de feijão com e sem armazenamento sob refrigeração

Cited by 25 publications

References 14 publications

Consumer preference and the technological, cooking and nutritional quality of carioca beans

Consumer preference and the technological, cooking and nutritional quality of carioca beans

Embalagem a vácuo: efeito no escurecimento e endurecimento do feijão durante o armazenamento

Physico-chemical properties of common beans under natural and accelerated storage conditions

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