Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.).
Autor(a) principal: | |
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Data de Publicação: | 2010 |
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/867957 |
Resumo: | Legumes 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. |
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Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.).Tempo de cozimentoPhaseolus vulgarisAbsorção de ÁguaFeijãoLegumes 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.MARIANA 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.CORRÊA, M. M.CARVALHO, L. M. J. deNUTTI, M. R.CARVALHO, J. L. V. deHOHN NETO, A. R.RIBEIRO, E. M. G.2011-04-10T11:11:11Z2011-04-10T11:11:11Z2010-11-2520102011-08-26T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleAfrican Journal of Food Science and Technology, v. 1, n. 1, p. 013-020, jul. 2010http://www.alice.cnptia.embrapa.br/alice/handle/doc/867957enginfo: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:EMBRAPA2017-08-15T21:44:55Zoai:www.alice.cnptia.embrapa.br:doc/867957Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-15T21:44:55falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-15T21:44:55Repositório 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 |
Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.). |
title |
Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.). |
spellingShingle |
Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.). CORRÊA, M. M. Tempo de cozimento Phaseolus vulgaris Absorção de Água Feijão |
title_short |
Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.). |
title_full |
Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.). |
title_fullStr |
Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.). |
title_full_unstemmed |
Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.). |
title_sort |
Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.). |
author |
CORRÊA, M. M. |
author_facet |
CORRÊA, M. M. CARVALHO, L. M. J. de NUTTI, M. R. CARVALHO, J. L. V. de HOHN NETO, A. R. RIBEIRO, E. M. G. |
author_role |
author |
author2 |
CARVALHO, L. M. J. de NUTTI, M. R. CARVALHO, J. L. V. de HOHN NETO, A. R. RIBEIRO, E. M. G. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
MARIANA 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. |
dc.contributor.author.fl_str_mv |
CORRÊA, M. M. CARVALHO, L. M. J. de NUTTI, M. R. CARVALHO, J. L. V. de HOHN NETO, A. R. RIBEIRO, E. M. G. |
dc.subject.por.fl_str_mv |
Tempo de cozimento Phaseolus vulgaris Absorção de Água Feijão |
topic |
Tempo de cozimento Phaseolus vulgaris Absorção de Água Feijão |
description |
Legumes 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. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-11-25 2010 2011-04-10T11:11:11Z 2011-04-10T11:11:11Z 2011-08-26T11:11:11Z |
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 |
African Journal of Food Science and Technology, v. 1, n. 1, p. 013-020, jul. 2010 http://www.alice.cnptia.embrapa.br/alice/handle/doc/867957 |
identifier_str_mv |
African Journal of Food Science and Technology, v. 1, n. 1, p. 013-020, jul. 2010 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/867957 |
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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1794503340346834944 |