Analyses of technological and biochemical parameters related to the HTC phenomenon in carioca bean genotypes by the use of PCA

Siqueira, Beatriz Santos; Bassinello, P. Z.; Malgaresi, Gabriel; Pereira, Wendell Jacinto; Fernandes, Kátia Flávia

doi:10.1016/j.lwt.2015.09.030

Cited by 24 publications

(11 citation statements)

References 40 publications

(56 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Most of the carioca bean cultivars and the new lines developed by breeding programmes in Brazil do not have hard grains, or the percentage of hard grains observed in freshly harvested beans is very low (MINGOTTE et al, 2013;OLIVEIRA et al, 2011;SILVA et al, 2016). This is because the occurrence of hard grains is associated with decreased cooking quality because the bean grains become more resistant to softening during cooking, and this was associated with higher activity of the peroxidase enzyme (SIQUEIRA et al, 2016b). Table 1.…”

Section: Technological and Cooking Quality Traits Of Carioca Beansmentioning

confidence: 99%

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

Ribeiro

Casagrande

Mezzomo

et al. 2019

SCA

View full text Add to dashboard Cite

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.

show abstract

Section: Technological and Cooking Quality Traits Of Carioca Beansmentioning

confidence: 99%

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

Ribeiro

Casagrande

Mezzomo

et al. 2019

SCA

View full text Add to dashboard Cite

show abstract

“…Effects of interaction of extrusion parameters on residence time (RT): According to the method in reference, [39][40][41][42] principal component analysis (PCA) results were obtained. The cumulative contribution rate (Table 3) of the first three components in the textural properties reached 93.73%, and the value of first two components in other properties reached 85.26%.…”

Section: Extrusion Parameters and Physicochemical Propertiesmentioning

confidence: 99%

Physicochemical properties of rice analogs based on multi-level: influence of the interaction of extrusion parameters

Zhang

Jia

Zhu

et al. 2020

International Journal of Food Properties

View full text Add to dashboard Cite

“…Another important feature of beans is the fact that the overall quality and acceptability of these grains can be affected during inadequate storage at elevated temperatures (≥ 30 ºC) and humidity (≥ 75%) resulting in the phenomenon known as Hard-to-cook (HTC), characterized mainly by changes in flavor, texture and increase of cooking time (Batista et al, 2010;Siqueira et al, 2016). It is estimated that 500 thousand tons of beans per year are not used as human food due to hardening (Lopes et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and anitoperoxidative effect of polypeptides from common beans (Phaseolus vulgaris, cv BRS Pontal)

Paula

Lemes

Neri

et al. 2020

BJD

View full text Add to dashboard Cite

Common beans have high content of protein and can be used as source for obtaining bioactive peptides which are compounds that exhibit an effect on body functions or conditions and may influence human health. This study was undertaken to examine the antioxidant and antiperoxidative potential of naturally-occurring peptides from easy-to-cook (ETC) and hard-to-cook (HTC) beans (Phaseolus vulgaris, cv BRS Pontal). The extracted proteins were partially purified using ultrafiltration membranes. Thereafter, the antioxidant activity of the produced fractions was analyzed by DPPH and FRAP methods. The lipid peroxidation was measured by thiobarbituric acid reactive substances (TBARS) analysis. Results evidenced that the antioxidant potential was highly improved after ultrafiltration, especially for those fractions containing molecules with low molecular weight. Peptide fractions (F3-10kDa) from ETC beans exhibited a better ability to inhibit the reactive oxygen species formation when compared to the synthetic antioxidant BHT, which corroborates their antioxidant role and protection against lipid peroxidation. Regarding the peptide fractions from HTC beans, the samples had similar lipid peroxidation to BHT in the tested concentration range (200 to 600μg). The HTC phenomenon did not seem to affect definitively the bioactivity of the bioactive peptides, suggesting that it is possible to use these components as an alternative for the use of the grains affected by the hardening process.

show abstract

Analyses of technological and biochemical parameters related to the HTC phenomenon in carioca bean genotypes by the use of PCA

Cited by 24 publications

References 40 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

Physicochemical properties of rice analogs based on multi-level: influence of the interaction of extrusion parameters

Antioxidant and anitoperoxidative effect of polypeptides from common beans (Phaseolus vulgaris, cv BRS Pontal)

Contact Info

Product

Resources

About