Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118816
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dc.contributor.authorVANIER, N. L.eng
dc.contributor.authorFERREIRA, C. D.eng
dc.contributor.authorLINDEMANN, I. da S.eng
dc.contributor.authorSANTOS, J. P.eng
dc.contributor.authorBASSINELLO, P. Z.eng
dc.contributor.authorELIAS, M. C.eng
dc.date.accessioned2020-01-15T18:13:24Z-
dc.date.available2020-01-15T18:13:24Z-
dc.date.created2020-01-15
dc.date.issued2019
dc.identifier.citationRevista Brasileira de Ciências Agrárias, v. 14, n. 3, e5675, 2019.eng
dc.identifier.issn1981-0997eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1118816-
dc.descriptionA great diversity of bean cultivars is developed each year, but, to our knowledge, there is a dearth of information regarding the physicochemical and technological properties of the grains, as well as its starch characteristics. Therefore, this study aims to evaluate the physicochemical and technological properties of five cultivars from the carioca bean group and five cultivars from the black bean group as freshly harvested grains. Moreover, the physicochemical, crystallinity and pasting properties of isolated starch were also determined. The results showed differences in all of the studied properties as a function of genotype. High grain thickness and low seed coat percentage were associated with the low cooking time. The highest protein and starch content were exhibited by grains from the ?Pérola? and ?Estilo? cultivars, respectively. Similar crystalline structure was observed in all starches, but the relative crystallinity and the physicochemical and pasting properties were dependent on the cultivar.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectFeijão cariocaeng
dc.titlePhysicochemical and technological properties of common bean cultivars (Phaseolus vulgaris L.) grown in Brazil and their starch characteristics.eng
dc.typeArtigo de periódicoeng
dc.date.updated2020-02-13T11:11:11Z
dc.subject.thesagroFeijão Pretoeng
dc.subject.thesagroPhaseolus Vulgariseng
dc.subject.thesagroCocçãoeng
dc.subject.thesagroPropriedade Físico-Químicaeng
dc.subject.thesagroAmidoeng
dc.subject.nalthesaurusBeanseng
dc.subject.nalthesaurusCookingeng
dc.subject.nalthesaurusBlack beanseng
dc.subject.nalthesaurusPasting propertieseng
dc.subject.nalthesaurusStarcheng
riaa.ainfo.id1118816eng
riaa.ainfo.lastupdate2020-02-13 -02:00:00
dc.identifier.doi10.5039/agraria.v14i3a5675eng
dc.contributor.institutionNATHAN LEVIEN VANIER, UNIVERSIDADE FEDERAL DE PELOTAS; CRISTIANO DIETRICH FERREIRA, UNIVERSIDADE FEDERAL DE PELOTAS; IGOR DA SILVA LINDEMANN, UNIVERSIDADE FEDERAL DE PELOTAS; JAQUELINE POZZADA SANTOS, UNIVERSIDADE FEDERAL DE PELOTAS; PRISCILA ZACZUK BASSINELLO, CNPAF; MOACIR CARDOSO ELIAS', UNIVERSIDADE FEDERAL DE PELOTAS.eng
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