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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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| Bischoff,Tábata Z.; Coelho,Silvia R. M.; Schoeninger,Vanderleia; Cassol,FLÁVIA D. R.; Prado,Naimara V. Do; Christ,Divair. |
| ABSTRACT: Soybean oil has many important components, but for its maintenance it is essential that there is an appropriate storage, temperature, relative humidity and optimum grain moisture content, because the oxidation reactions occur by improper storage, causing product deterioration. The objective of this study was to evaluate the main changes in the quality of soybean crude oil, from grain storage in temperature of 30°C and different relative humidity (59.6%, 67.0% and 76.0%). Soybean grains were packaged in plastic recipients, where saturated salt solutions were added so the grains reached the desired moisture. The analyses of moisture content, lipid, acidity index, color, antioxidant capacity, specific extension by absorption in the ultraviolet... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Extinction specific; Glycine max; Oxidation lipid; Relative humidity. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000601145 |
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| Quequeto,Wellytton D.; Siqueira,Valdiney C.; Schoeninger,Vanderleia; Martins,Elton A. S.; Isquierdo,Eder P.; Silva,Fernanda P. da. |
| ABSTRACT Buckwheat is a prominent crop in present-day agriculture due to its nutraceutical properties; however, information on this crop regarding the post-harvest process is scarce, as well as the characterization of its physical properties and such information is essential for the development and improvement of machinery used in post-harvest processes. Thus, the objective of this study was to determine the volumetric shrinkage, porosity, bulk density and true density of buckwheat grains throughout the drying process, as well as to fit mathematical models to the experimental values of true and bulk volumetric shrinkages. Buckwheat grains of the cultivar IPR 91 - Baili with an initial moisture content of 0.250 (decimal, dry basis.) were used. The samples... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Post-harvest; Moisture content; Volumetric shrinkage. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018001100793 |
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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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| Schoeninger,Vanderleia; Coelho,Silvia Renata Machado; Bassinello,Priscila Zaczuk. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phaseolus vulgaris L.; Canning; Hydration; Blanching. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000500780 |
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