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dc.contributor.authorSILOCHI, R. M. H. Q.pt_BR
dc.contributor.authorCOELHO, S. R. M.pt_BR
dc.contributor.authorBISCHOFF, T. Z.pt_BR
dc.contributor.authorCASSOL, F. D. R.pt_BR
dc.contributor.authorPRADO, N. V. dopt_BR
dc.contributor.authorBASSINELLO, P. Z.pt_BR
dc.date.accessioned2016-07-15T09:28:19Z-
dc.date.available2016-07-15T09:28:19Z-
dc.date.created2016-07-13pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationAfrican Journal of Agricultural Research, v. 11, n. 24, p. 2102-2111, June 2016.pt_BR
dc.identifier.issn1991-637Xpt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1048709pt_BR
dc.descriptionThe recommendation of bean cultivars and the use of appropriate storage techniques allow the quality characteristics of these grains to be preserved for human consumption. The aim of this study was to characterize the effects of storage on three cultivars of the common carioca bean in raw form and to determine the relationships between storage time and technological quality parameters involved in the darkening and hardening of grains, the chemical composition of the beans and the presence of secondary metabolites. The experiment followed a completely randomized design (CRD) with a full factorial scheme consisting of two factors: bean cultivars, with three levels and storage time, with five levels. The color parameters and the storage times significantly differed between the cultivars. The cooking time, when compared to the water absorption index, indicated that the cultivars had, on average, a high percentage of moisture (>95%) and an average cooking time of 17 min., this applies to the control, while values increase during the storage time. Storage under ambient conditions led to a reduction in grain brightness parameters, characterized by darkening and hardening; no reduction in protein and mineral content; and an increase in iron, phosphorous, tannin, and phytic acid contents at 180 days.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectGrain colorpt_BR
dc.subjectCooking timept_BR
dc.titleNutritional technological characterization and secondary metabolites in stored carioca bean cultivars.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2016-07-15T09:28:19Zpt_BR
dc.subject.thesagroFeijãopt_BR
dc.subject.thesagroPhaseolus vulgarispt_BR
dc.subject.thesagroCocçãopt_BR
dc.subject.thesagroMétodo estatísticopt_BR
dc.subject.nalthesaurusCookingpt_BR
dc.subject.nalthesaurusSeed storagept_BR
dc.subject.nalthesaurusBeanspt_BR
dc.subject.nalthesaurusMultivariate analysispt_BR
riaa.ainfo.id1048709pt_BR
riaa.ainfo.lastupdate2016-07-13pt_BR
dc.identifier.doi10.5897/AJAR2016.11013pt_BR
dc.contributor.institutionROSE MARY HELENA QUINT SILOCH, UNIVERSIDADE FEDERAL DO PARANÁ, Cascavél; SILVIA RENATA MACHADO COELHO, UNIVERSIDADE FEDERAL DO PARANÁ, Cascavél; TABATA ZINGANO BISCHOFF, UNIVERSIDADE FEDERAL DO PARANÁ, Cascavél; FLAVIA DANIELI RECH CASSOL, UNIVERSIDADE FEDERAL DO PARANÁ, Cascavél; NAIMARA VIEIRA DO PRADO, ESALQ; PRISCILA ZACZUK BASSINELLO, CNPAF.pt_BR
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