Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.).

Detalhes bibliográficos
Autor(a) principal: CORRÊA, M. M.
Data de Publicação: 2010
Outros Autores: CARVALHO, L. M. J. de, NUTTI, M. R., CARVALHO, J. L. V. de, HOHN NETO, A. R., RIBEIRO, E. M. G.
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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spelling 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)
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