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| Spitti,Acácia Mecejana Diniz Souza; Carbonell,Sérgio Augusto Morais; Dias,Carlos Tadeu dos Santos; Sabino,Luis Gustavo; Carvalho,Cássia Regina Limonta; Chiorato,Alisson Fernando. |
| ABSTRACT The slow darkening of grains is sought by bean breeders because the consumers consider that darker grains demand more time for cooking. The analysis currently used takes around 90 days to differentiate grain color among genotypes. The objective was to evaluate the color as a function of the value of L* (lightness) of carioca beans, by natural and accelerated methods to verify equivalence between methods, validation of the methodology and identification of genotypes tolerant to the darkening. The grain darkening was compared and evaluated by natural darkening method under shelf conditions, in days storage, and accelerated darkening method under ultraviolet light, in hours. The natural darkening time of 90 days was statistically equal to 24 hours of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phaseolus vulgaris L.; Coloring; Lightness; Plant breeding; Ultraviolet light.. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542019000100224 |
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| Ferreira Ozela,Eliana; Stringheta,Paulo César; Cano Chauca,Milton. |
| The stability of anthocyanin in the extract of spinach vine fruit (Basella rubra L.) was studied in relation to degradative factors such as light, temperature and pH acting alone or in combination. In this work, the possible use of spinach vine fruit as a source of natural pigments for use in food coloring was evaluated. Extraction of the pigment was carried out with 99.9% methanol at pH 2.0. The stability of the anthocyanin extract was estimated. From these values, reaction velocity constants (k) as well as the half-life time (t l;2) were calculated at pH 4.0, 5.0, and 6.0 in the presence and absence of light both at 40 and 60°C. Results indicate that, independent of pH values, spinach vine extract suffered an interference of light in its anthocyanin... |
| Tipo: Journal article |
Palavras-chave: Anthocyanin; Bertalha; Coloring; Food color; Spinach vine. |
| Ano: 2007 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202007000200004 |
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| Sanches, Alex Guimarães; Silva, Maryelle Barros da; Moreira, Elaine Gleice Silva; Costa, Jaqueline Macedo; Cordeiro, Carlos Alberto Martins. |
| Beet (Beta vulgaris L.) is a tuberous root of great agricultural importance and has been gaining value in the line of minimally processed products. The knowledge of the respiratory behavior and the postharvest quality of this vegetable, due to the processing to which it is submitted, has great importance to prolong its shelflife. The roots were stored for 7 days in a refrigerator at 5 ± 3 ºC and evaluated daily for respiratory rate, ethylene production, soluble solids content, titratable acidity, ascorbic acid content and betalein. All the evaluated characteristics presented influence of the time and the condition of storage, in beet with and withouth processing, on the respiratory pattern and the attributes of quality. In general, the storage of no... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Beta vulgaris L.; Coloring; Processing; Metabolism.. |
| Ano: 2017 |
URL: http://e-revista.unioeste.br/index.php/scientiaagraria/article/view/13562 |
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