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| Kläsener, Greice Rosana; Ribeiro, Nerinéia Dalfollo; Casagrande, Cleiton Renato; Arns, Fernanda Daltrozo. |
| Beans can be found in different grain colours, and for this reason, it is important to understand the technological and nutritional quality of the diverse types of beans that are consumed. The objectives of this work were to identify the traits that determine Brazilian consumer choice of different bean colours and to evaluate whether different bean colours present differences in technological and nutritional traits. For this purpose, beans of different colours (white, cranberry, matte red kidney, shiny red kidney, and black) were obtained from supermarkets. The samples were evaluated for consumer preference and the technological and nutritional traits of the beans. In southern Brazil, the majority of the survey participants (58%) preferred black beans, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phaseolus vulgaris; Grains standard; Cooking time; Protein; Minerals.; Fitotecnia - tecnologia dos alimentos. |
| Ano: 2019 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/43689 |
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| Rangaraju, Visvanathan; Balkrishna, Patil Sagar. |
| Parboiling of little millet (Panicum sumatrense) and proso millet (Panicum miliaceum) was carried out by soaking at different soaking temperatures (30, 40, 50, 60 and 70°C) and durations of steaming (10, 15, 20, 25 and 30 min). The parboiled millet grains were shade dried and pearled in a laboratory scale pearler cum polisher. Parboiling of these millets was assessed for the cooking qualities, in terms of cooking time, water uptake, swelling index and elongation ratio. Parboiled little millet took 9 - 14 min for cooking with water uptake ratio of 3.3 - 4.7 and showed swelling index and elongation ratio ranging from 1.73 - 2.74 and 1.69 - 2.61, respectively. For proso millet cooking time and water uptake were recorded as 11 - 13 min and 2 - 4.2, with... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Keywords; Little millet; Proso millet; Parboiling; Cooking qualities; Cooking time; Water uptake; Swelling index; Elongation index.. |
| Ano: 2024 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/7159 |
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| Perina,Eliana Francischinelli; Carvalho,Cássia Regina Limonta; Chiorato,Alisson Fernando; Lopes,Rodrigo Lorencetti Tunes; Gonçalves,João Guilherme Ribeiro; Carbonell,Sérgio Augusto Morais. |
| The traits that provide technological quality to common bean grains exhibit genetic and environmental variation and variation in the genotype x environment interaction. In this context, the aim of this study was to assess the effect of different periods of the growing season on the technological quality of common bean grains. The experiment was conducted with 25 bean genotypes (carioca [beige with brown stripes] and black commercial group) that are part of the Value for Cultivation and Use (Valor de Cultivo e Uso - VCU) trials in three growing seasons, namely, the 2009/2010 rainy season, the 2010/2011 dry season and the 2010/2011 winter season, in a randomized block experimental design with three replications in which the following items were assessed:... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phaseolus vulgaris L; Common bean; Cooking time; Genotype by environment interaction. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052014000100003 |
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| Coelho,Silvia R. M; Prudencio,Sandra H; Christ,Divair; Sampaio,Silvio C; Schoeninger,Vanderleia. |
| S.R.M. Coelho, S.H. Prudencio, D. Christ, S.C. Sampaio, and V. Schoeninger. 2013. Physico-chemical characterization of common beans under natural and accelerated storage conditions. Cien. Inv. Agr. 40(3): 629-636. 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 physicochemical 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 °C and 76% RH for 15, 30, 45, 60... |
| Tipo: Journal article |
Palavras-chave: Food technology; Cooking time; Phaseolus vulgaris; Protein. |
| Ano: 2013 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202013000300015 |
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| Almeida,Ana J. B. de; Coelho,Silvia R. M.; Schoeninger,Vanderleia; Christ,Divair. |
| ABSTRACT Bean (Phaseolus vulgaris L.) is a traditional food in the diet of Brazilians, due to its low fat content and it is rich in vitamins, protein, fiber, carbohydrates and minerals. One of the major problems related to this product is storage without temperature and humidity control, causing quality reduction of this legume. This study aimed to evaluate the effects suffered by cooking time parameters, seed coat color, phytate and minerals (P, Ca, Mg and Mn) content during storage. The grain varieties: BRS Madrepérola, BRS Estilo, BRS Pontal and CNFC 10467, from the pinto group, were stored in hermetic acrylic containers with humidity and temperature controlled for a period of 108 days. All varieties had better results of the parameters studied when... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cooking time; The integument color; Content of phytates. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162017000300529 |
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| FIALHO, J. de F.; VIEIRA, E. A.; SILVA, M. S.. |
| ABSTRACT: The cassava market within Distrito Federal (DF) presents potencial for expansion, for that reason, it is fundamental that the propagative material for planting (stem cuttings) presents genetic traits that confer high productivity to the crop, resistance against the main diseases and plagues and culinary qualities that fulfill the demands of the consumer market. In order to select varieties which combine the before mentioned interesting caracteristics for the producers and consumers of DF, we carried out experiments to evaluate table cassava type varieties at Núcleo Rural Jardim, DF (year 1999/2000), at an experimental area of Embrapa Cerrados located in the Municipy of Planaltina, DF (year 1999/2000), at Núcleo Rural Ponte Alta, DF (year... |
| Tipo: Folhetos |
Palavras-chave: Maninhot esculenta; Cultura anual; Cozimento; Cooking time; Cerrado; Cocção; Culinária; Mandioca; Rendimento; Variedade; Annuals; Cassava; Foods; Varieties; Yields. |
| Ano: 2007 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/569002 |
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| Ribeiro,Nerinéia Dalfollo; Domingues,Lucas da Silva; Zemolin,Allan Emanoel Mezzomo; Possobom,Micheli Thaise Della Flora. |
| The objective of this work was to evaluate the genetic variability of common bean lines for cycle, weight of 100 grains, grain yield, cooking time, and grain calcium and iron concentrations. Twenty-four common bean lines were evaluated in two crop cycles (2010 and 2011). The ¯Z index was used for the selection of superior lines for most of the traits. The DF 06-19, DF 06-03, DF 06-17, DF 06-20, DF 06-11, DF 06-14, DF 06-01, DF 06-08, DF 06-22, and DF 06-04 lines showed high grain yield. All lines were of semi-early cycle and of fast cooking. The DF 06-08 and DF 06-23 lines showed high calcium concentration in grains (>1.4 g kg-1 dry matter - DM), and the DF 06-09, DF 06-03, DF 06-04, and DF 06-06 lines presented high iron concentration in grains... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phaseolus vulgaris; Cooking time; Genetic variability; Genotype x environment interaction; Nutritional quality; ¯Z index. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2013001000008 |
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