The convenience of non-conventional methods for evaluation of the culinary quality of beans.

Detalhes bibliográficos
Autor(a) principal: BENTO, J. A. C.
Data de Publicação: 2020
Outros Autores: 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
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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spelling 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
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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