CHEMICAL CHANGES IN BEAN GRAINS DURING STORAGE IN CONTROLLED CONDITIONS

• Autor(a) principal: Almeida,Ana J. B. de
• Data de Publicação: 2017
• Outros Autores: Coelho,Silvia R. M., Schoeninger,Vanderleia, Christ,Divair
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Engenharia Agrícola
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162017000300529
• topic: cooking time; the integument color; content of phytates

ABSTRACT Bean (Phaseolus vulgaris L.) is a traditional food in the diet of Brazilians, due to its low fat content and it is rich in vitamins, protein, fiber, carbohydrates and minerals. One of the major problems related to this product is storage without temperature and humidity control, causing quality reduction of this legume. This study aimed to evaluate the effects suffered by cooking time parameters, seed coat color, phytate and minerals (P, Ca, Mg and Mn) content during storage. The grain varieties: BRS Madrepérola, BRS Estilo, BRS Pontal and CNFC 10467, from the pinto group, were stored in hermetic acrylic containers with humidity and temperature controlled for a period of 108 days. All varieties had better results of the parameters studied when they were stored under the condition of 15°C and 45% of RH. The grain stored in the condition of 27°C and 75% of humidity for 108 days showed Hard-to-cook characteristic effect. All minerals studied showed a strong correlation with the cooking time. CNFC 10467 and Madrepérola varieties are more similar, as the parameters examined.