Hardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods.
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/959500 http://dx.doi.org/10.1016/j.lwt.2013.05.019 |
Resumo: | Instrumental texture analysis is a fast and practical tool that has been used to assess bean cooking quality. However, lack of standardization for sample preparation has resulted in quite divergent reports in literature. So, five bean cooking methods were evaluated to identify and establish the best one that differentiates hardness of fresh and aged grains. Bean hardness was highly affected by cooking time and temperature. Mattson Bean Cooker and hot air oven were not adequate, providing undercooked grains with hardness above 4 N. Hardness of grains cooked on a hotplate decreased as the cooking time increased from 30 to 60 min. Likewise, with the autoclave at milder condition (105 °C/10 min) the grains were harder (2.99 N for fresh grains and 3.40 N for aged grains), while at severe condition (115 °C/20 min) softer grains were obtained (0.77 N for fresh grains and 1.01 N for aged grains). The suitable methods to prepare cooked bean for instrumental texture analyses seem to be the hotplate cooking for 45 or 60 min and the autoclave procedure at 110 °C/15 min, once they promoted the grain softening and discriminated fresh and aged beans. |
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Hardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods.FeijãoPhaseolus vulgarisTratamento térmicoCocçãoBeansAutoclavesHeat treatmentHardnessInstrumental texture analysis is a fast and practical tool that has been used to assess bean cooking quality. However, lack of standardization for sample preparation has resulted in quite divergent reports in literature. So, five bean cooking methods were evaluated to identify and establish the best one that differentiates hardness of fresh and aged grains. Bean hardness was highly affected by cooking time and temperature. Mattson Bean Cooker and hot air oven were not adequate, providing undercooked grains with hardness above 4 N. Hardness of grains cooked on a hotplate decreased as the cooking time increased from 30 to 60 min. Likewise, with the autoclave at milder condition (105 °C/10 min) the grains were harder (2.99 N for fresh grains and 3.40 N for aged grains), while at severe condition (115 °C/20 min) softer grains were obtained (0.77 N for fresh grains and 1.01 N for aged grains). The suitable methods to prepare cooked bean for instrumental texture analyses seem to be the hotplate cooking for 45 or 60 min and the autoclave procedure at 110 °C/15 min, once they promoted the grain softening and discriminated fresh and aged beans.BEATRIZ DOS SANTOS SIQUEIRA, UFG; ROSANA PEREIRA VIANELLO, CNPAF; KÁTIA FLÁVIA FERNANDES, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF.SIQUEIRA, B. dos S.VIANELLO, R. P.FERNANDES, K. F.BASSINELLO, P. Z.2022-05-20T05:00:50Z2022-05-20T05:00:50Z2013-06-062013info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleLWT - Food Science and Technology, v. 54, n. 1, p. 13-17, Nov. 2013.http://www.alice.cnptia.embrapa.br/alice/handle/doc/959500http://dx.doi.org/10.1016/j.lwt.2013.05.019enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2022-05-20T05:00:58Zoai:www.alice.cnptia.embrapa.br:doc/959500Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542022-05-20T05:00:58falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542022-05-20T05:00:58Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Hardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods. |
title |
Hardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods. |
spellingShingle |
Hardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods. SIQUEIRA, B. dos S. Feijão Phaseolus vulgaris Tratamento térmico Cocção Beans Autoclaves Heat treatment Hardness |
title_short |
Hardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods. |
title_full |
Hardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods. |
title_fullStr |
Hardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods. |
title_full_unstemmed |
Hardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods. |
title_sort |
Hardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods. |
author |
SIQUEIRA, B. dos S. |
author_facet |
SIQUEIRA, B. dos S. VIANELLO, R. P. FERNANDES, K. F. BASSINELLO, P. Z. |
author_role |
author |
author2 |
VIANELLO, R. P. FERNANDES, K. F. BASSINELLO, P. Z. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
BEATRIZ DOS SANTOS SIQUEIRA, UFG; ROSANA PEREIRA VIANELLO, CNPAF; KÁTIA FLÁVIA FERNANDES, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF. |
dc.contributor.author.fl_str_mv |
SIQUEIRA, B. dos S. VIANELLO, R. P. FERNANDES, K. F. BASSINELLO, P. Z. |
dc.subject.por.fl_str_mv |
Feijão Phaseolus vulgaris Tratamento térmico Cocção Beans Autoclaves Heat treatment Hardness |
topic |
Feijão Phaseolus vulgaris Tratamento térmico Cocção Beans Autoclaves Heat treatment Hardness |
description |
Instrumental texture analysis is a fast and practical tool that has been used to assess bean cooking quality. However, lack of standardization for sample preparation has resulted in quite divergent reports in literature. So, five bean cooking methods were evaluated to identify and establish the best one that differentiates hardness of fresh and aged grains. Bean hardness was highly affected by cooking time and temperature. Mattson Bean Cooker and hot air oven were not adequate, providing undercooked grains with hardness above 4 N. Hardness of grains cooked on a hotplate decreased as the cooking time increased from 30 to 60 min. Likewise, with the autoclave at milder condition (105 °C/10 min) the grains were harder (2.99 N for fresh grains and 3.40 N for aged grains), while at severe condition (115 °C/20 min) softer grains were obtained (0.77 N for fresh grains and 1.01 N for aged grains). The suitable methods to prepare cooked bean for instrumental texture analyses seem to be the hotplate cooking for 45 or 60 min and the autoclave procedure at 110 °C/15 min, once they promoted the grain softening and discriminated fresh and aged beans. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-06-06 2013 2022-05-20T05:00:50Z 2022-05-20T05:00:50Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
LWT - Food Science and Technology, v. 54, n. 1, p. 13-17, Nov. 2013. http://www.alice.cnptia.embrapa.br/alice/handle/doc/959500 http://dx.doi.org/10.1016/j.lwt.2013.05.019 |
identifier_str_mv |
LWT - Food Science and Technology, v. 54, n. 1, p. 13-17, Nov. 2013. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/959500 http://dx.doi.org/10.1016/j.lwt.2013.05.019 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503523265675264 |