Título:	Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.).
Autoria:	CORRÊA, M. M. CARVALHO, L. M. J. de NUTTI, M. R. CARVALHO, J. L. V. de HOHN NETO, A. R. RIBEIRO, E. M. G.
Afiliação:	MARIANA MARQUES CORRÊA, UFRJ; LUCIA MARIA JAEGER DE CARVALHO, UFRJ; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; ANTONIO R. HOHN NETO, UFRJ; EDIANE M. GOMES RIBEIRO, UFRJ.
Ano de publicação:	2010
Referência:	African Journal of Food Science and Technology, v. 1, n. 1, p. 013-020, jul. 2010
Conteúdo:	Legumes play an important role in human nutrition, especially among low-income human groups in developing countries. Beans are particularly important in Brazil for two reasons: Brazil is the largest producer and consumer of grain legumes in the world and the fact that beans are a major source of protein for many people. The objective of this study was to evaluate the hard-shell percentage in seven common beans (Phaseolus vulgaris L) cultivars, by using the Burr cooking method before and after soaking. The following cultivars developed by Embrapa Rice and Beans, in Santo Antônio de Goiás ? GO, obtained from the same area and planting time (winter) were used: BRS Vereda (rosinha); BRS Timbó (roxinho); BRS Grafite (preto); BRS Radiante (rajado); BRS ? Pontal (carioca); BRS Marfim (mulatinho) and Jalo Precoce (jalo). The results revealed significant differences (p<0.05) among the cultivars in relation to hard-shell and cooking time (before and after soaking). The cultivar Jalo Precoce (jalo) presented the highest percentage of hard-shell (42%) and cooking time (67.5 minutes) without previous soaking. The cultivars BRS Timbó (roxinho); BRS Grafite (preto); BRS Pontal (carioca), and BRS Marfim (mulatinho) did not present hard-shell grains.
Thesagro:	Phaseolus vulgaris Absorção de Água Feijão
Palavras-chave:	Tempo de cozimento
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CTAA)