Physicochemical properties and enzymatic bean grains dried at different temperatures and stored for 225 days
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/21647 |
Resumo: | Beans are an important food in the world and are present on the tables of Brazilians almost daily. The harvest of these grains occurs seasonally during the year, and hence, steps after harvesting are essential to maintain product demand. However, the drying and storage conditions may alter the characteristics of the beans, reducing their economic value and their acceptability to consumers. The objective of this study was to evaluate the impact of storage time on the chemical, technological and enzymatic parameters of black beans dried at three temperatures (30, 45 and 60 °C) and stored for 225 days in conventional woven polypropylene bags. The results show that the increase in storage time leads to a lower protein solubility, and a decreased content of tannins, lipids and proteins; and an increased cooking time, fat acidity, and the enzymatic activity of peroxidase and polyphenol oxidase. These parameters are important in the quality control of beans for consumption and as a raw material for the food industry. The quantity of broken grains and the grain roughness index are only influenced by the drying temperature regardless of the storage time of 225 days. |
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Semina. Ciências Agrárias (Online) |
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Physicochemical properties and enzymatic bean grains dried at different temperatures and stored for 225 daysPropriedades físico-químicas e enzimática de grãos de feijão secos em diferentes temperaturas e armazenados por 225 diasConservationQualityPhaseolus vulgaris LPostharvest.ConservaçãoQualidadePhaseolus vulgaris LPós-colheita.Beans are an important food in the world and are present on the tables of Brazilians almost daily. The harvest of these grains occurs seasonally during the year, and hence, steps after harvesting are essential to maintain product demand. However, the drying and storage conditions may alter the characteristics of the beans, reducing their economic value and their acceptability to consumers. The objective of this study was to evaluate the impact of storage time on the chemical, technological and enzymatic parameters of black beans dried at three temperatures (30, 45 and 60 °C) and stored for 225 days in conventional woven polypropylene bags. The results show that the increase in storage time leads to a lower protein solubility, and a decreased content of tannins, lipids and proteins; and an increased cooking time, fat acidity, and the enzymatic activity of peroxidase and polyphenol oxidase. These parameters are important in the quality control of beans for consumption and as a raw material for the food industry. The quantity of broken grains and the grain roughness index are only influenced by the drying temperature regardless of the storage time of 225 days.O feijão é um alimento importante em todo o mundo, estando presente quase que diariamente na mesa dos brasileiros. A colheita desses grãos ocorre sazonalmente durante o ano, e por isso, as etapas de pós-colheita são imprescindíveis para manter a demanda do produto, no entanto, as condições de secagem e armazenamento podem alteram suas características, reduzindo o valor econômico e a aceitabilidade dos consumidores. O objetivo do estudo foi avaliar os efeitos do tempo de armazenamento sobre parâmetros químicos, tecnológicos e enzimáticos de avaliação da qualidade de grãos de feijão preto secos em três temperaturas (30, 45 e 60°C), e armazenados por 225 dias em um sistema convencional de sacos de polipropileno trançado. Os resultados mostram que o aumento do tempo de armazenamento provoca redução da solubilidade proteica, dos níveis de taninos, do conteúdo de lipídios e de proteínas, com o aumento do tempo de cocção, da acidez lipídica e da atividade enzimática da peroxidase e polifenoloxidase à 30, 45 e 60°C. Esses parâmetros são importantes para o controle de qualidade dos grãos para o consumo e como matéria-prima para a indústria de alimentos. A quantidade de grãos quebrados e o índice de rugosidade dos grãos são alterados apenas pela temperatura de secagem, independentemente do tempo de armazenamento de 225 dias.UEL2016-06-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2164710.5433/1679-0359.2016v37n3p1295Semina: Ciências Agrárias; Vol. 37 No. 3 (2016); 1295-1306Semina: Ciências Agrárias; v. 37 n. 3 (2016); 1295-13061679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/21647/19053http://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessElias, Moacir CardosoZiegler, ValmorRomano, Catia MariaAlves, Gabriela HornkeParaginski, Ricardo TadeuOliveira, Maurício de2022-12-01T15:03:39Zoai:ojs.pkp.sfu.ca:article/21647Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-12-01T15:03:39Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Physicochemical properties and enzymatic bean grains dried at different temperatures and stored for 225 days Propriedades físico-químicas e enzimática de grãos de feijão secos em diferentes temperaturas e armazenados por 225 dias |
title |
Physicochemical properties and enzymatic bean grains dried at different temperatures and stored for 225 days |
spellingShingle |
Physicochemical properties and enzymatic bean grains dried at different temperatures and stored for 225 days Elias, Moacir Cardoso Conservation Quality Phaseolus vulgaris L Postharvest. Conservação Qualidade Phaseolus vulgaris L Pós-colheita. |
title_short |
Physicochemical properties and enzymatic bean grains dried at different temperatures and stored for 225 days |
title_full |
Physicochemical properties and enzymatic bean grains dried at different temperatures and stored for 225 days |
title_fullStr |
Physicochemical properties and enzymatic bean grains dried at different temperatures and stored for 225 days |
title_full_unstemmed |
Physicochemical properties and enzymatic bean grains dried at different temperatures and stored for 225 days |
title_sort |
Physicochemical properties and enzymatic bean grains dried at different temperatures and stored for 225 days |
author |
Elias, Moacir Cardoso |
author_facet |
Elias, Moacir Cardoso Ziegler, Valmor Romano, Catia Maria Alves, Gabriela Hornke Paraginski, Ricardo Tadeu Oliveira, Maurício de |
author_role |
author |
author2 |
Ziegler, Valmor Romano, Catia Maria Alves, Gabriela Hornke Paraginski, Ricardo Tadeu Oliveira, Maurício de |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Elias, Moacir Cardoso Ziegler, Valmor Romano, Catia Maria Alves, Gabriela Hornke Paraginski, Ricardo Tadeu Oliveira, Maurício de |
dc.subject.por.fl_str_mv |
Conservation Quality Phaseolus vulgaris L Postharvest. Conservação Qualidade Phaseolus vulgaris L Pós-colheita. |
topic |
Conservation Quality Phaseolus vulgaris L Postharvest. Conservação Qualidade Phaseolus vulgaris L Pós-colheita. |
description |
Beans are an important food in the world and are present on the tables of Brazilians almost daily. The harvest of these grains occurs seasonally during the year, and hence, steps after harvesting are essential to maintain product demand. However, the drying and storage conditions may alter the characteristics of the beans, reducing their economic value and their acceptability to consumers. The objective of this study was to evaluate the impact of storage time on the chemical, technological and enzymatic parameters of black beans dried at three temperatures (30, 45 and 60 °C) and stored for 225 days in conventional woven polypropylene bags. The results show that the increase in storage time leads to a lower protein solubility, and a decreased content of tannins, lipids and proteins; and an increased cooking time, fat acidity, and the enzymatic activity of peroxidase and polyphenol oxidase. These parameters are important in the quality control of beans for consumption and as a raw material for the food industry. The quantity of broken grains and the grain roughness index are only influenced by the drying temperature regardless of the storage time of 225 days. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-06-22 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/21647 10.5433/1679-0359.2016v37n3p1295 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/21647 |
identifier_str_mv |
10.5433/1679-0359.2016v37n3p1295 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/21647/19053 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 37 No. 3 (2016); 1295-1306 Semina: Ciências Agrárias; v. 37 n. 3 (2016); 1295-1306 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306073972146176 |