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Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Biotemas (Online) |
Texto Completo: | https://periodicos.ufsc.br/index.php/biotemas/article/view/2175-7925.2008v21n3p39 |
Resumo: | Effect of different salt concentrations on the reduction of bean (Phaseolus vulgaris) cooking time. The purpose of this work was to examine the effect of different saline concentrations on the cooking time of aged bean seeds. This experiment was conducted at the Molecular Genetics and Improvement Institute (IMEGEM / CAV), employing random block design with two repetitions, in a 2 x 4 factorial arrangement (two cultivars and four doses of NaCl). Two cultivars were tested, one belonging to the carioca group (Pérola) and the other belonging to the black group (Uirapuru). After weighing, the grains were imbibed in different sodium chloride (NaCl) concentrations (0g, 5g, 10g and 25g) for 12 hours at 25°C. Subsequently, these grains weresubmitted to a cooking test, using the Mattson cooking apparatus. It was then possible to determine the NaCl concentrations in which the cooking time presented a signifi cant reduction. The Pérola cultivar cooking time was reduced by 31 minutes by the addition of 11g of NaCl and the Uirapuru cooking time was reduced by 25 minutes by the addition of 16.75g of NaCl. |
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.Efeito de diferentes concentrações salinas na redução do tempo de cocção de feijão (Phaseolus vulgaris L.)Effect of different salt concentrations on the reduction of bean (Phaseolus vulgaris) cooking time. The purpose of this work was to examine the effect of different saline concentrations on the cooking time of aged bean seeds. This experiment was conducted at the Molecular Genetics and Improvement Institute (IMEGEM / CAV), employing random block design with two repetitions, in a 2 x 4 factorial arrangement (two cultivars and four doses of NaCl). Two cultivars were tested, one belonging to the carioca group (Pérola) and the other belonging to the black group (Uirapuru). After weighing, the grains were imbibed in different sodium chloride (NaCl) concentrations (0g, 5g, 10g and 25g) for 12 hours at 25°C. Subsequently, these grains weresubmitted to a cooking test, using the Mattson cooking apparatus. It was then possible to determine the NaCl concentrations in which the cooking time presented a signifi cant reduction. The Pérola cultivar cooking time was reduced by 31 minutes by the addition of 11g of NaCl and the Uirapuru cooking time was reduced by 25 minutes by the addition of 16.75g of NaCl.O objetivo deste trabalho foi verificar o efeito de diferentes concentrações salinas, no intuito de avaliar o tempo de cocção em grãos de feijão envelhecidos. O experimento foi conduzido nas dependências do Instituto de Melhoramento e Genética Molecular (IMEGEM/UDESC), sob delineamento de blocos ao acaso, com duas repetições num esquema fatorial 2 x 4 (duas cultivares e quatro doses de NaCl). As cultivares utilizadas foram uma do grupo carioca (Pérola) e outra do grupo preto (Uirapuru). Os grãos, após a pesagem, foram hidratados nas diferentes concentrações de cloreto de sódio (NaCl), sem adição de NaCl (0g) e com adição de NaCl (5g, 10g e 25g) durante 12 horas a 25°C. Após o embebimento, os grãos foram submetidos ao teste de cocção, utilizando o aparelho cozedor de Mattson. Foi possível determinar as concentrações de NaCl nas quais ocorreram maior redução dos tempos de cocção. Para o cultivar Pérola o tempo de cocção foi reduzido em 31 minutos, pela adição de 11g de NaCl, enquanto o cultivar Uirapuru teve seu tempo de cocção reduzido em 25 minutos na adição de 16,75g de NaClUniversidade Federal de Santa Catarina2008-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufsc.br/index.php/biotemas/article/view/2175-7925.2008v21n3p3910.5007/2175-7925.2008v21n3p39Biotemas; v. 21 n. 3 (2008); 39-442175-79250103-1643reponame:Biotemas (Online)instname:Universidade Federal de Santa Catarina (UFSC)instacron:UFSCporhttps://periodicos.ufsc.br/index.php/biotemas/article/view/2175-7925.2008v21n3p39/18844Copyright (c) 2008 Juliano Garcia Bertoldo, Jefferson Luís Meirelles Coimbra, Cristian Berto da Silveira, Diego Toaldoinfo:eu-repo/semantics/openAccessBertoldo, Juliano GarciaCoimbra, Jefferson Luís MeirellesSilveira, Cristian Berto daToaldo, Diego2022-11-21T14:14:58Zoai:periodicos.ufsc.br:article/20733Revistahttp://www.biotemas.ufsc.br/index.htmPUBhttps://periodicos.ufsc.br/index.php/biotemas/oai||carlospinto@ccb.ufsc.br2175-79250103-1643opendoar:2022-11-21T14:14:58Biotemas (Online) - Universidade Federal de Santa Catarina (UFSC)false |
dc.title.none.fl_str_mv |
. Efeito de diferentes concentrações salinas na redução do tempo de cocção de feijão (Phaseolus vulgaris L.) |
title |
. |
spellingShingle |
. Bertoldo, Juliano Garcia |
title_short |
. |
title_full |
. |
title_fullStr |
. |
title_full_unstemmed |
. |
title_sort |
. |
author |
Bertoldo, Juliano Garcia |
author_facet |
Bertoldo, Juliano Garcia Coimbra, Jefferson Luís Meirelles Silveira, Cristian Berto da Toaldo, Diego |
author_role |
author |
author2 |
Coimbra, Jefferson Luís Meirelles Silveira, Cristian Berto da Toaldo, Diego |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Bertoldo, Juliano Garcia Coimbra, Jefferson Luís Meirelles Silveira, Cristian Berto da Toaldo, Diego |
description |
Effect of different salt concentrations on the reduction of bean (Phaseolus vulgaris) cooking time. The purpose of this work was to examine the effect of different saline concentrations on the cooking time of aged bean seeds. This experiment was conducted at the Molecular Genetics and Improvement Institute (IMEGEM / CAV), employing random block design with two repetitions, in a 2 x 4 factorial arrangement (two cultivars and four doses of NaCl). Two cultivars were tested, one belonging to the carioca group (Pérola) and the other belonging to the black group (Uirapuru). After weighing, the grains were imbibed in different sodium chloride (NaCl) concentrations (0g, 5g, 10g and 25g) for 12 hours at 25°C. Subsequently, these grains weresubmitted to a cooking test, using the Mattson cooking apparatus. It was then possible to determine the NaCl concentrations in which the cooking time presented a signifi cant reduction. The Pérola cultivar cooking time was reduced by 31 minutes by the addition of 11g of NaCl and the Uirapuru cooking time was reduced by 25 minutes by the addition of 16.75g of NaCl. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.ufsc.br/index.php/biotemas/article/view/2175-7925.2008v21n3p39 10.5007/2175-7925.2008v21n3p39 |
url |
https://periodicos.ufsc.br/index.php/biotemas/article/view/2175-7925.2008v21n3p39 |
identifier_str_mv |
10.5007/2175-7925.2008v21n3p39 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.ufsc.br/index.php/biotemas/article/view/2175-7925.2008v21n3p39/18844 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Catarina |
publisher.none.fl_str_mv |
Universidade Federal de Santa Catarina |
dc.source.none.fl_str_mv |
Biotemas; v. 21 n. 3 (2008); 39-44 2175-7925 0103-1643 reponame:Biotemas (Online) instname:Universidade Federal de Santa Catarina (UFSC) instacron:UFSC |
instname_str |
Universidade Federal de Santa Catarina (UFSC) |
instacron_str |
UFSC |
institution |
UFSC |
reponame_str |
Biotemas (Online) |
collection |
Biotemas (Online) |
repository.name.fl_str_mv |
Biotemas (Online) - Universidade Federal de Santa Catarina (UFSC) |
repository.mail.fl_str_mv |
||carlospinto@ccb.ufsc.br |
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1789434706649939968 |