Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/931449
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dc.contributor.authorCARVALHO, L. M. J.pt_BR
dc.contributor.authorCORRÊA, M. M.pt_BR
dc.contributor.authorPEREIRA, E. J.pt_BR
dc.contributor.authorNUTTI, M. R.pt_BR
dc.contributor.authorCARVALHO, J. L. V.pt_BR
dc.contributor.authorRIBEIRO, E. M. G.pt_BR
dc.contributor.authorFREITAS, S. C.pt_BR
dc.date.accessioned2012-08-17T11:11:11Zpt_BR
dc.date.available2012-08-17T11:11:11Zpt_BR
dc.date.created2012-08-17pt_BR
dc.date.issued2012pt_BR
dc.identifier.citationFood & Nutrition Research, v. 56, 2012. 15618.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/931449pt_BR
dc.descriptionBackground: According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. Objectives: This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L.) cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. Design: Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP) Optical Emission Spectrometry (Spectro Analytical Instrument Spectroflame P). All experiments and analyses were carried out in triplicate. Results: Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. Conclusion: The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectDeficiências mineraispt_BR
dc.subjectMétodos de cozimentopt_BR
dc.subjectMicronutrientespt_BR
dc.subjectAnálise de alimentospt_BR
dc.subjectComposição alimentarpt_BR
dc.titleIron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-02-22T11:11:11Zpt_BR
dc.subject.thesagroFeijãopt_BR
dc.subject.thesagroLeguminosapt_BR
riaa.ainfo.id931449pt_BR
riaa.ainfo.lastupdate2016-02-22pt_BR
dc.identifier.doi10.3402/fnr.v56i0.15618pt_BR
dc.contributor.institutionLUCIA MARIA JAEGER DE CARVALHO, UFRJ; MARIANA M. CORRÊA, UFRJ; ELENILDA J. PEREIRA, UFRJ; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; EDIANE M. G. RIBEIRO, UFRJ; SIDINEA CORDEIRO DE FREITAS, CTAA.pt_BR
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