“…However, the integument of this bean darkens very quickly during storage and the bean itself also hardens rapidly, economically depreciating the product (Bento, Lanna, et al, 2020;de Farias, Devilla, Silva, Bento, & Bassinello, 2020). Therefore, the use of these aged grains as ingredient in the development of new products is an alternative to reuse these, in addition to providing foods with high nutritional value (Bassinello, Bento, Gomes, Caliari, & Oomah, 2020;Krisnawati & Adie, 2015). The growing potential of domestic and foreign markets for special types of beans attracts the interest of gourmet gastronomy (haute cuisine), the use in different culinary preparations and in food industry, aside from usual "cooked grain" form (Bassinello et al, 2020).…”