The convenience of non-conventional methods for evaluation of the culinary quality of beans.
Autor(a) principal: | |
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Data de Publicação: | 2020 |
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/1129517 http://dx.doi.org/10.33448/rsd-v9i11.10103 |
Resumo: | The standard Mattson method to evaluate the cooking time of beans on breeding programs presents disadvantages. We have tested and improved a non-conventional method previously proposed to evaluate the percentage of cooked grains on an automatic pressure cooker. It showed a similar trend as Mattson?s for the cooking behavior of contrasting genotypes, but the first showed a higher correlation with sensory tests. Differently, it is closer to the Brazilian domestic bean preparation. It is a simple and more affordable procedure for application in a huge routine, once it requires a shorter time to run simultaneously a larger number of samples with confident results. Its positive correlation with sensory analysis helps breeders to select promising genotypes from early breeding generations to attend consumer demands more efficiently. We recommend the standard method be used preferably to evaluate the advanced generations to validate the cooking quality of selected materials and to attend cultivar releasing normative. |
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The convenience of non-conventional methods for evaluation of the culinary quality of beans.MattsonPanela de pressãoFeijãoPhaseolus VulgarisCulináriaTexturaEnvelhecimentoGrãoCocçãoAnálise OrganolépticaBeansPressure cookersTexturePressure cookingSensory evaluationThe standard Mattson method to evaluate the cooking time of beans on breeding programs presents disadvantages. We have tested and improved a non-conventional method previously proposed to evaluate the percentage of cooked grains on an automatic pressure cooker. It showed a similar trend as Mattson?s for the cooking behavior of contrasting genotypes, but the first showed a higher correlation with sensory tests. Differently, it is closer to the Brazilian domestic bean preparation. It is a simple and more affordable procedure for application in a huge routine, once it requires a shorter time to run simultaneously a larger number of samples with confident results. Its positive correlation with sensory analysis helps breeders to select promising genotypes from early breeding generations to attend consumer demands more efficiently. We recommend the standard method be used preferably to evaluate the advanced generations to validate the cooking quality of selected materials and to attend cultivar releasing normative.JULIANA APARECIDA CORREIA BENTO, UNIVERSIDADE FEDERAL DE GOIÁS; PRISCILA ZACZUK BASSINELLO, CNPAF; QUEDMA ANTONIA DA CRUZ, UNIVERSIDADE FEDERAL DE GOIÁS; MARINA APARECIDA DE SOUSA MENDONÇA, UNIVERSIDADE FEDERAL DE GOIÁS; TEREZA CRISTINA DE OLIVEIRA BORBA, CNPAF; NATHAN LEVIEN VANIER, UNIVERSIDADE FEDERAL DE PELOTAS; MENANDES ALVES DE SOUZA NETO, UNIVERSIDADE FEDERAL DE GOIÁS; KAREN CARVALHO FERREIRA, UNIVERSIDADE FEDERAL DE GOIÁS; GISELE DE LIMA PAIXAO E SILVA, UNIVERSIDADE FEDERAL DE GOIÁS; ANA LAZARA MATTOS DE OLIVEIRA, UNIVERSIDADE FEDERAL DE GOIÁS.BENTO, J. A. C.BASSINELLO, P. Z.CRUZ, Q. A. daMENDONÇA, M. A. de S.BORBA, T. C. de O.VANIER, N. L.SOUZA NETO, M. A. deFERREIRA, K. C.SILVA, G. de L. P. eOLIVEIRA, A. L. M. de2021-01-26T09:02:41Z2021-01-26T09:02:41Z2021-01-252020info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleResearch, Society and Development, v. 9, n. 11, e44491110103, 2020.2525-3409http://www.alice.cnptia.embrapa.br/alice/handle/doc/1129517http://dx.doi.org/10.33448/rsd-v9i11.10103enginfo: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:EMBRAPA2021-01-26T09:02:48Zoai:www.alice.cnptia.embrapa.br:doc/1129517Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542021-01-26T09:02:48falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542021-01-26T09:02:48Repositório 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 |
The convenience of non-conventional methods for evaluation of the culinary quality of beans. |
title |
The convenience of non-conventional methods for evaluation of the culinary quality of beans. |
spellingShingle |
The convenience of non-conventional methods for evaluation of the culinary quality of beans. BENTO, J. A. C. Mattson Panela de pressão Feijão Phaseolus Vulgaris Culinária Textura Envelhecimento Grão Cocção Análise Organoléptica Beans Pressure cookers Texture Pressure cooking Sensory evaluation |
title_short |
The convenience of non-conventional methods for evaluation of the culinary quality of beans. |
title_full |
The convenience of non-conventional methods for evaluation of the culinary quality of beans. |
title_fullStr |
The convenience of non-conventional methods for evaluation of the culinary quality of beans. |
title_full_unstemmed |
The convenience of non-conventional methods for evaluation of the culinary quality of beans. |
title_sort |
The convenience of non-conventional methods for evaluation of the culinary quality of beans. |
author |
BENTO, J. A. C. |
author_facet |
BENTO, J. A. C. BASSINELLO, P. Z. CRUZ, Q. A. da MENDONÇA, M. A. de S. BORBA, T. C. de O. VANIER, N. L. SOUZA NETO, M. A. de FERREIRA, K. C. SILVA, G. de L. P. e OLIVEIRA, A. L. M. de |
author_role |
author |
author2 |
BASSINELLO, P. Z. CRUZ, Q. A. da MENDONÇA, M. A. de S. BORBA, T. C. de O. VANIER, N. L. SOUZA NETO, M. A. de FERREIRA, K. C. SILVA, G. de L. P. e OLIVEIRA, A. L. M. de |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
JULIANA APARECIDA CORREIA BENTO, UNIVERSIDADE FEDERAL DE GOIÁS; PRISCILA ZACZUK BASSINELLO, CNPAF; QUEDMA ANTONIA DA CRUZ, UNIVERSIDADE FEDERAL DE GOIÁS; MARINA APARECIDA DE SOUSA MENDONÇA, UNIVERSIDADE FEDERAL DE GOIÁS; TEREZA CRISTINA DE OLIVEIRA BORBA, CNPAF; NATHAN LEVIEN VANIER, UNIVERSIDADE FEDERAL DE PELOTAS; MENANDES ALVES DE SOUZA NETO, UNIVERSIDADE FEDERAL DE GOIÁS; KAREN CARVALHO FERREIRA, UNIVERSIDADE FEDERAL DE GOIÁS; GISELE DE LIMA PAIXAO E SILVA, UNIVERSIDADE FEDERAL DE GOIÁS; ANA LAZARA MATTOS DE OLIVEIRA, UNIVERSIDADE FEDERAL DE GOIÁS. |
dc.contributor.author.fl_str_mv |
BENTO, J. A. C. BASSINELLO, P. Z. CRUZ, Q. A. da MENDONÇA, M. A. de S. BORBA, T. C. de O. VANIER, N. L. SOUZA NETO, M. A. de FERREIRA, K. C. SILVA, G. de L. P. e OLIVEIRA, A. L. M. de |
dc.subject.por.fl_str_mv |
Mattson Panela de pressão Feijão Phaseolus Vulgaris Culinária Textura Envelhecimento Grão Cocção Análise Organoléptica Beans Pressure cookers Texture Pressure cooking Sensory evaluation |
topic |
Mattson Panela de pressão Feijão Phaseolus Vulgaris Culinária Textura Envelhecimento Grão Cocção Análise Organoléptica Beans Pressure cookers Texture Pressure cooking Sensory evaluation |
description |
The standard Mattson method to evaluate the cooking time of beans on breeding programs presents disadvantages. We have tested and improved a non-conventional method previously proposed to evaluate the percentage of cooked grains on an automatic pressure cooker. It showed a similar trend as Mattson?s for the cooking behavior of contrasting genotypes, but the first showed a higher correlation with sensory tests. Differently, it is closer to the Brazilian domestic bean preparation. It is a simple and more affordable procedure for application in a huge routine, once it requires a shorter time to run simultaneously a larger number of samples with confident results. Its positive correlation with sensory analysis helps breeders to select promising genotypes from early breeding generations to attend consumer demands more efficiently. We recommend the standard method be used preferably to evaluate the advanced generations to validate the cooking quality of selected materials and to attend cultivar releasing normative. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020 2021-01-26T09:02:41Z 2021-01-26T09:02:41Z 2021-01-25 |
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 |
Research, Society and Development, v. 9, n. 11, e44491110103, 2020. 2525-3409 http://www.alice.cnptia.embrapa.br/alice/handle/doc/1129517 http://dx.doi.org/10.33448/rsd-v9i11.10103 |
identifier_str_mv |
Research, Society and Development, v. 9, n. 11, e44491110103, 2020. 2525-3409 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1129517 http://dx.doi.org/10.33448/rsd-v9i11.10103 |
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 |
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Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
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EMBRAPA |
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EMBRAPA |
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Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
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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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1794503501756235776 |