Chemical and functional properties of different common Brazilian bean (Phaseolus vulgaris L.) cultivars
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100431 |
Resumo: | Abstract Six different common bean cultivars (BRS Embaixador, BRS Pitanga, BRS Estilo, Pérola, BRS Campeiro and BRS Esplendor) were characterized aiming to determine possible uses for them in various food products. The samples were analysed to determine their chemical composition, weight per hundred beans, pH, water and oil absorption capacities (WAC and OAC, respectively), foaming at pH 2.5, 5.6 and 8.0 and emulsifying properties. The relationship between the physicochemical and functional properties was described using the Principal Component Analysis (PCA). The results of the chemical composition, weight per hundred beans, WAC and OAC showed differences even between cultivars of the same commercial group. Foaming also varied between the cultivars and foaming capacity and stability were greatest at pH 5.6 and 8.0. The emulsifying capacity proved quite high for all cultivars, as well as the stability of the emulsion. According to these properties, with the contribution of the PCA, each different bean cultivar can be destined to specific applications according to its physicochemical properties. |
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Brazilian Journal of Food Technology |
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Chemical and functional properties of different common Brazilian bean (Phaseolus vulgaris L.) cultivarsChemical characterizationPhaseolus vulgaris L.Bean cultivarsBean productsAbstract Six different common bean cultivars (BRS Embaixador, BRS Pitanga, BRS Estilo, Pérola, BRS Campeiro and BRS Esplendor) were characterized aiming to determine possible uses for them in various food products. The samples were analysed to determine their chemical composition, weight per hundred beans, pH, water and oil absorption capacities (WAC and OAC, respectively), foaming at pH 2.5, 5.6 and 8.0 and emulsifying properties. The relationship between the physicochemical and functional properties was described using the Principal Component Analysis (PCA). The results of the chemical composition, weight per hundred beans, WAC and OAC showed differences even between cultivars of the same commercial group. Foaming also varied between the cultivars and foaming capacity and stability were greatest at pH 5.6 and 8.0. The emulsifying capacity proved quite high for all cultivars, as well as the stability of the emulsion. According to these properties, with the contribution of the PCA, each different bean cultivar can be destined to specific applications according to its physicochemical properties.Instituto de Tecnologia de Alimentos - ITAL2017-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100431Brazilian Journal of Food Technology v.20 2017reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.0616info:eu-repo/semantics/openAccessMarquezi,MileneGervin,Vanessa MariaWatanabe,Lucas BertoldiMoresco,RodolfoAmante,Edna Reginaeng2017-06-05T00:00:00Zoai:scielo:S1981-67232017000100431Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2017-06-05T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Chemical and functional properties of different common Brazilian bean (Phaseolus vulgaris L.) cultivars |
title |
Chemical and functional properties of different common Brazilian bean (Phaseolus vulgaris L.) cultivars |
spellingShingle |
Chemical and functional properties of different common Brazilian bean (Phaseolus vulgaris L.) cultivars Marquezi,Milene Chemical characterization Phaseolus vulgaris L. Bean cultivars Bean products |
title_short |
Chemical and functional properties of different common Brazilian bean (Phaseolus vulgaris L.) cultivars |
title_full |
Chemical and functional properties of different common Brazilian bean (Phaseolus vulgaris L.) cultivars |
title_fullStr |
Chemical and functional properties of different common Brazilian bean (Phaseolus vulgaris L.) cultivars |
title_full_unstemmed |
Chemical and functional properties of different common Brazilian bean (Phaseolus vulgaris L.) cultivars |
title_sort |
Chemical and functional properties of different common Brazilian bean (Phaseolus vulgaris L.) cultivars |
author |
Marquezi,Milene |
author_facet |
Marquezi,Milene Gervin,Vanessa Maria Watanabe,Lucas Bertoldi Moresco,Rodolfo Amante,Edna Regina |
author_role |
author |
author2 |
Gervin,Vanessa Maria Watanabe,Lucas Bertoldi Moresco,Rodolfo Amante,Edna Regina |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Marquezi,Milene Gervin,Vanessa Maria Watanabe,Lucas Bertoldi Moresco,Rodolfo Amante,Edna Regina |
dc.subject.por.fl_str_mv |
Chemical characterization Phaseolus vulgaris L. Bean cultivars Bean products |
topic |
Chemical characterization Phaseolus vulgaris L. Bean cultivars Bean products |
description |
Abstract Six different common bean cultivars (BRS Embaixador, BRS Pitanga, BRS Estilo, Pérola, BRS Campeiro and BRS Esplendor) were characterized aiming to determine possible uses for them in various food products. The samples were analysed to determine their chemical composition, weight per hundred beans, pH, water and oil absorption capacities (WAC and OAC, respectively), foaming at pH 2.5, 5.6 and 8.0 and emulsifying properties. The relationship between the physicochemical and functional properties was described using the Principal Component Analysis (PCA). The results of the chemical composition, weight per hundred beans, WAC and OAC showed differences even between cultivars of the same commercial group. Foaming also varied between the cultivars and foaming capacity and stability were greatest at pH 5.6 and 8.0. The emulsifying capacity proved quite high for all cultivars, as well as the stability of the emulsion. According to these properties, with the contribution of the PCA, each different bean cultivar can be destined to specific applications according to its physicochemical properties. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100431 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100431 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.0616 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.20 2017 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128701271638016 |