| Registro completo |
| Provedor de dados: |
Ciência Rural
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| País: |
Brazil
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| Título: |
Industrial processing of canned beans
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| Autores: |
Schoeninger,Vanderleia
Coelho,Silvia Renata Machado
Bassinello,Priscila Zaczuk
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| Data: |
2017-01-01
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| Ano: |
2017
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| Palavras-chave: |
Phaseolus vulgaris L.
Canning
Hydration
Blanching
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| Resumo: |
ABSTRACT: Beans are popular as a protein-filled legume of high nutritional value, being one of the most planted species in the world. However, recent years have seen a decrease in the consumption of beans, owing to the time necessary to cook it domestically. Thus, it is being replaced in people’s diets by other foods. An alternative preparation that supplies modern consumers’ demands is industrially processed beans. This article aimed to provide a literature review on the processing of canned beans. Few recent studies have been performed in Brazil on this subject, as most studies have focused instead on the technological quality of dry bean grains processing. In this article industrial processing concepts and features, production unit operations, and canned beans quality standards will be discussed. These efforts are expected to contribute to the Brazilian beans production chain, and consequently to increase consumption of canned beans and the demand for industrial processing of beans in both the domestic market and future product exports.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000500780
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| Editor: |
Universidade Federal de Santa Maria
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| Relação: |
10.1590/0103-8478cr20160672
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| Formato: |
text/html
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| Fonte: |
Ciência Rural v.47 n.5 2017
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| Direitos: |
info:eu-repo/semantics/openAccess
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