Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1134028
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dc.contributor.authorBENTO, J. A. C.
dc.contributor.authorBASSINELLO, P. Z.
dc.contributor.authorCARVALHO, R. N.
dc.contributor.authorSOUZA NETO, M. A. de
dc.contributor.authorCALIARI, M.
dc.contributor.authorSOARES JÚNIOR, M. S.
dc.date.accessioned2021-12-07T12:00:29Z-
dc.date.available2021-12-07T12:00:29Z-
dc.date.created2021-09-03
dc.date.issued2021
dc.identifier.citationJournal of Food Processing and Preservation, v. 45, n. 11, e15899, Nov. 2021.
dc.identifier.issn1745-4549
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1134028-
dc.descriptionThis research aimed to verify how the preparation method affects the functional and technological properties of colorful bean flours to expand their potential for application in various food products. The flour of the cultivar BRS Embaixador (dark red kidney bean) presented the highest total starch content (40.5 g.100 g-1), and the lowest content of resistant starch (3.2 g.100 g-1) and protein (20.9 g.100 g-1), while Jalo Precoce (yellow bean) showed the highest amount of resistant starch (24.3 g.100-1) and protein (25.8 g.100-1). The cooked flours compared with the raw ones presented a reduction in water solubility index, peak viscosity, final viscosity, breakdown, seatback, hardness, adhesiveness, resilience, and emulsification capacity. These results were more evident in flours from presoaked and cooked beans once they had presented a significantly higher intensity of the starch pre-gelatinization. Finally, both preparation processes (presoaked cooked beans or unsoaked cooked beans) improved the technological characteristics of colorful bean flours.
dc.language.isoeng
dc.rightsopenAccesseng
dc.titleFunctional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method.
dc.typeArtigo de periódico
dc.subject.thesagroFeijão
dc.subject.thesagroPhaseolus Vulgaris
dc.subject.thesagroCocção
dc.subject.thesagroPropriedade Organoléptica
dc.subject.thesagroCor
dc.subject.thesagroFarinha
dc.subject.thesagroProteína
dc.subject.nalthesaurusBeans
dc.subject.nalthesaurusBean flour
dc.subject.nalthesaurusCooked foods
dc.subject.nalthesaurusGelatinization
dc.subject.nalthesaurusFood preparation
dc.subject.nalthesaurusColor
dc.subject.nalthesaurusPasting properties
dc.subject.nalthesaurusFunctional properties
dc.subject.nalthesaurusCooking
riaa.ainfo.id1134028
riaa.ainfo.lastupdate2021-12-06
dc.identifier.doihttps://doi.org/10.1111/jfpp.15899
dc.contributor.institutionJULIANA APARECIDA CORREIA BENTO, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF; MENANDES ALVES DE SOUZA NETO, UFG; MÁRCIO CALIARI, UFG; MANOEL SOARES SOARES JÚNIOR, UFG.
Aparece nas coleções:Artigo em periódico indexado (CNPAF)

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