Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/867957
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dc.contributor.authorCORRÊA, M. M.pt_BR
dc.contributor.authorCARVALHO, L. M. J. dept_BR
dc.contributor.authorNUTTI, M. R.pt_BR
dc.contributor.authorCARVALHO, J. L. V. dept_BR
dc.contributor.authorHOHN NETO, A. R.pt_BR
dc.contributor.authorRIBEIRO, E. M. G.pt_BR
dc.date.accessioned2011-04-10T11:11:11Zpt_BR
dc.date.available2011-04-10T11:11:11Zpt_BR
dc.date.created2010-11-25pt_BR
dc.date.issued2010pt_BR
dc.identifier.citationAfrican Journal of Food Science and Technology, v. 1, n. 1, p. 013-020, jul. 2010pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/867957pt_BR
dc.descriptionLegumes 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.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectTempo de cozimentopt_BR
dc.titleWater absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.).pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2011-08-26T11:11:11Zpt_BR
dc.subject.thesagroPhaseolus vulgarispt_BR
dc.subject.thesagroAbsorção de Águapt_BR
dc.subject.thesagroFeijãopt_BR
riaa.ainfo.id867957pt_BR
riaa.ainfo.lastupdate2011-08-26pt_BR
dc.contributor.institutionMARIANA 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.pt_BR
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