Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1134028
Research center of Embrapa/Collection: Embrapa Arroz e Feijão - Artigo em periódico indexado (ALICE)
Date Issued: 2021
Type of Material: Artigo em periódico indexado (ALICE)
Authors: BENTO, J. A. C.
BASSINELLO, P. Z.
CARVALHO, R. N.
SOUZA NETO, M. A. de
CALIARI, M.
SOARES JÚNIOR, M. S.
Additional Information: JULIANA 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.
Title: Functional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method.
Publisher: Journal of Food Processing and Preservation, e15899, 2021.
Language: Ingles
Notes: Online version.
Description: This 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.
Thesagro: Feijão
Phaseolus Vulgaris
Cocção
Propriedade Organoléptica
Cor
Farinha
Proteína
NAL Thesaurus: Beans
Bean flour
Cooked foods
Gelatinization
Food preparation
Color
Pasting properties
Functional properties
Cooking
Data Created: 2021-09-03
ISSN: 1745-4549
Appears in Collections:Artigo em periódico indexado (CNPAF)

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