Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1049758
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dc.contributor.authorSIQUEIRA, B. S.
dc.contributor.authorBASSINELLO, P. Z.
dc.contributor.authorMALGARESI, G.
dc.contributor.authorPEREIRA, W. J.
dc.contributor.authorFERNANDES, K. F.
dc.date.accessioned2022-05-20T11:12:52Z-
dc.date.available2022-05-20T11:12:52Z-
dc.date.created2016-07-28
dc.date.issued2016
dc.identifier.citationLWT - Food Science and Technology, v. 65, p. 939-945, Jan. 2016.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1049758-
dc.descriptionCarioca beans are subjected to the hard-to-cook phenomena (HTC), which results in loss of technological and sensorial qualities. To better elucidate this postharvest hardening process, changes in technological and biochemical properties of grains during storage at 40 °C and 75% relative humidity were investigated, and the results were analyzed using Principal Component Analysis (PCA). Results showed that the hardening process occurs at different intensity for each genotype, and those more susceptible to HTC presented higher water absorption index (WAI) and peroxidase activity. During the storage period, oxidoreductases remained active and total phenol content increased for all genotypes. PCA explained 92.2% of total variance and grouped hardness, cooking time and WAI on PC1 (67.8%) and peroxidase activity and total phenol content on PC2 (24.4%). PCA showed that the technological parameter more related to the HTC is WAI and that hardness observed in genotypes during storage cannot be attributed to changes in the total phenol content nor to oxidorreductase activities.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectHard-to-cook
dc.subjectPolifenol oxidase
dc.titleAnalyses of technological and biochemical parameters related to the HTC phenomenon in carioca bean genotypes by the use of PCA.
dc.typeArtigo de periódico
dc.subject.thesagroFeijão
dc.subject.thesagroPhaseolus vulgaris
dc.subject.thesagroGenótipo
dc.subject.thesagroCotiledone
dc.subject.nalthesaurusBeans
dc.subject.nalthesaurusOxidoreductases
dc.subject.nalthesaurusPolyphenols
dc.subject.nalthesaurusWater uptake
dc.subject.nalthesaurusCotyledons
dc.subject.nalthesaurusSensory evaluation
riaa.ainfo.id1049758
riaa.ainfo.lastupdate2022-05-19
dc.identifier.doihttp://dx.doi.org/10.1016/j.lwt.2015.09.030
dc.contributor.institutionBEATRIZ DOS SANTOS SIQUEIRA, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; GABRIEL MALGARESI; WENDELL J. PEREIRA, UFG; KATIA FLAVIA FERNANDES, UFG.
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