Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/867957
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dc.contributor.authorCORRÊA, M. M.por
dc.contributor.authorCARVALHO, L. M. J. depor
dc.contributor.authorNUTTI, M. R.por
dc.contributor.authorCARVALHO, J. L. V. depor
dc.contributor.authorHOHN NETO, A. R.por
dc.contributor.authorRIBEIRO, E. M. G.por
dc.contributor.otherMARIANA 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.por
dc.date.accessioned2011-04-10T11:11:11Zpor
dc.date.available2011-04-10T11:11:11Zpor
dc.date.created2010-11-25por
dc.date.issued2010por
dc.identifier.other10556por
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/867957por
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.por
dc.description.uribitstream/item/26083/1/2010-015.pdfpor
dc.languageenpor
dc.language.isoengeng
dc.publisherAfrican Journal of Food Science and Technology, v. 1, n. 1, p. 013-020, jul. 2010por
dc.relation.ispartofEmbrapa Agroindústria de Alimentos - Artigo em periódico indexado (ALICE)por
dc.rightsopenAccesspor
dc.subjectTempo de cozimento.por
dc.titleWater absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.).por
dc.typeArtigo em periódico indexado (ALICE)por
dc.date.updated2011-08-26T11:11:11Zpor
dc.subject.thesagroPhaseolus vulgarispor
dc.subject.thesagroAbsorção de Águapor
dc.subject.thesagroFeijão.por
dc.ainfo.id867957por
dc.ainfo.lastupdate2011-08-26por
Appears in Collections:Artigo em periódico indexado (CTAA)

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