Cyanide content, nutritional quality, and sensory acceptance of raw and cooked lima bean grain varieties
Autor(a) principal: | |
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Data de Publicação: | 2022 |
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/44378 |
Resumo: | The Phaseolus lunatus L. (lima bean) is a species of the Fabaceae family widely cultivated in the Northeast region of Brazil and is an important source of nutrients for the population. The lima bean has high genetic variability, which results in many cultivated varieties. However, there is little information about the cyanide levels, nutritional quality and sensory acceptance of these varieties, as well as about the changes caused by the cooking process, especially with regard to free cyanide contents. Therefore, the objective of this work was to evaluate the cyanide contents, nutritional quality and sensory attributes of lima bean varieties. Potential and free cyanide levels, quality attributes and a Qualitative Descriptive Analysis (QDA) were evaluated in raw and cooked grains. The study was carried out in a completely randomized design, with five lima bean varieties (Orelha de Vó, Branca, Roxinha, Rosinha, and Cearense), in 4 replications. Relatively to the raw ones, cooked grains presented larger size and smaller contents of ash, proteins, carbohydrates, potential cyanide and free cyanide, in the studied varieties. The Orelha de Vó lima bean showed higher mass of raw and higher firmness of cooked grains, which was judged to have the bitterest flavor among the others but showed safe levels of free cyanide after cooking. When cooked, Branca lima bean had a greater intention of purchase and global acceptance, due to its greater intensity of characteristic aroma and lower residual bitter taste. |
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Cyanide content, nutritional quality, and sensory acceptance of raw and cooked lima bean grain varietiesTeor de cianeto, qualidade nutricional e aceitação sensorial de grãos de variedades de fava crua e cozidaPhaseolus lunatusCookingProteinCarbohydrateFree cyanideQDAPurchase intention.Phaseolus lunatusCocçãoProteínaCarboidratoCianeto livreADQIntenção de compra.The Phaseolus lunatus L. (lima bean) is a species of the Fabaceae family widely cultivated in the Northeast region of Brazil and is an important source of nutrients for the population. The lima bean has high genetic variability, which results in many cultivated varieties. However, there is little information about the cyanide levels, nutritional quality and sensory acceptance of these varieties, as well as about the changes caused by the cooking process, especially with regard to free cyanide contents. Therefore, the objective of this work was to evaluate the cyanide contents, nutritional quality and sensory attributes of lima bean varieties. Potential and free cyanide levels, quality attributes and a Qualitative Descriptive Analysis (QDA) were evaluated in raw and cooked grains. The study was carried out in a completely randomized design, with five lima bean varieties (Orelha de Vó, Branca, Roxinha, Rosinha, and Cearense), in 4 replications. Relatively to the raw ones, cooked grains presented larger size and smaller contents of ash, proteins, carbohydrates, potential cyanide and free cyanide, in the studied varieties. The Orelha de Vó lima bean showed higher mass of raw and higher firmness of cooked grains, which was judged to have the bitterest flavor among the others but showed safe levels of free cyanide after cooking. When cooked, Branca lima bean had a greater intention of purchase and global acceptance, due to its greater intensity of characteristic aroma and lower residual bitter taste.A Phaseolus lunatus L. (fava) é uma espécie da família Fabaceae amplamente cultivada na região Nordeste do Brasil, sendo uma importante fonte de nutrientes e geração de renda para a população. A fava possui elevada variabilidade genética, o que resulta em muitas variedades cultivadas. No entanto, existem poucas informações sobre os níveis de cianeto, qualidade nutricional e aceitação sensorial dessas variedades, bem como sobre as alterações ocasionadas pelo processo de cocção, principalmente no que se refere aos teores de cianeto livre. Diante disso, o objetivo deste trabalho foi avaliar os teores de cianeto, qualidade nutricional e atributos sensoriais de grãos de variedades de fava. Os níveis de cianeto potencial e livre, atributos de qualidade nutricional e uma Análise Descritiva Qualitativa (ADQ) foram avaliados em grãos crus e cozidos. O estudo foi conduzido em delineamento inteiramente casualizado, com cinco variedades de fava (Orelha de Vó, Branca, Roxinha, Rosinha e Cearense), em 4 repetições. Relativamente aos crus, grãos cozidos apresentaram maior tamanho e menores teores de cinzas, proteínas, carboidratos, cianeto potencial e cianeto livre, das variedades estudadas. A fava Orelha de Vó apresentou maior massa nos grãos crus e maior firmeza nos cozidos, que foi julgada como sabor residual mais amargo entre as demais, mas apresentou níveis seguros de cianeto livre após cozimento. Quando cozida, a fava branca teve maior intenção de compra e aceitação global, devido a sua maior intensidade de aroma característico e menor sabor amargo residual.UEL2022-03-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4437810.5433/1679-0359.2022v43n3p1317Semina: Ciências Agrárias; Vol. 43 No. 3 (2022); 1317-1332Semina: Ciências Agrárias; v. 43 n. 3 (2022); 1317-13321679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44378/31649Copyright (c) 2022 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessNascimento, Ricardo de SousaSilva, Silvanda de MeloSilva, Mariany Cruz Alves daLima, Renato PereiraSousa, Alex Sandro Bezerra deDantas, Renato LimaMelo, Jardel de MesquitaSantos, Kagiaany Meirele2022-09-19T16:09:18Zoai:ojs.pkp.sfu.ca:article/44378Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-09-19T16:09:18Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Cyanide content, nutritional quality, and sensory acceptance of raw and cooked lima bean grain varieties Teor de cianeto, qualidade nutricional e aceitação sensorial de grãos de variedades de fava crua e cozida |
title |
Cyanide content, nutritional quality, and sensory acceptance of raw and cooked lima bean grain varieties |
spellingShingle |
Cyanide content, nutritional quality, and sensory acceptance of raw and cooked lima bean grain varieties Nascimento, Ricardo de Sousa Phaseolus lunatus Cooking Protein Carbohydrate Free cyanide QDA Purchase intention. Phaseolus lunatus Cocção Proteína Carboidrato Cianeto livre ADQ Intenção de compra. |
title_short |
Cyanide content, nutritional quality, and sensory acceptance of raw and cooked lima bean grain varieties |
title_full |
Cyanide content, nutritional quality, and sensory acceptance of raw and cooked lima bean grain varieties |
title_fullStr |
Cyanide content, nutritional quality, and sensory acceptance of raw and cooked lima bean grain varieties |
title_full_unstemmed |
Cyanide content, nutritional quality, and sensory acceptance of raw and cooked lima bean grain varieties |
title_sort |
Cyanide content, nutritional quality, and sensory acceptance of raw and cooked lima bean grain varieties |
author |
Nascimento, Ricardo de Sousa |
author_facet |
Nascimento, Ricardo de Sousa Silva, Silvanda de Melo Silva, Mariany Cruz Alves da Lima, Renato Pereira Sousa, Alex Sandro Bezerra de Dantas, Renato Lima Melo, Jardel de Mesquita Santos, Kagiaany Meirele |
author_role |
author |
author2 |
Silva, Silvanda de Melo Silva, Mariany Cruz Alves da Lima, Renato Pereira Sousa, Alex Sandro Bezerra de Dantas, Renato Lima Melo, Jardel de Mesquita Santos, Kagiaany Meirele |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Nascimento, Ricardo de Sousa Silva, Silvanda de Melo Silva, Mariany Cruz Alves da Lima, Renato Pereira Sousa, Alex Sandro Bezerra de Dantas, Renato Lima Melo, Jardel de Mesquita Santos, Kagiaany Meirele |
dc.subject.por.fl_str_mv |
Phaseolus lunatus Cooking Protein Carbohydrate Free cyanide QDA Purchase intention. Phaseolus lunatus Cocção Proteína Carboidrato Cianeto livre ADQ Intenção de compra. |
topic |
Phaseolus lunatus Cooking Protein Carbohydrate Free cyanide QDA Purchase intention. Phaseolus lunatus Cocção Proteína Carboidrato Cianeto livre ADQ Intenção de compra. |
description |
The Phaseolus lunatus L. (lima bean) is a species of the Fabaceae family widely cultivated in the Northeast region of Brazil and is an important source of nutrients for the population. The lima bean has high genetic variability, which results in many cultivated varieties. However, there is little information about the cyanide levels, nutritional quality and sensory acceptance of these varieties, as well as about the changes caused by the cooking process, especially with regard to free cyanide contents. Therefore, the objective of this work was to evaluate the cyanide contents, nutritional quality and sensory attributes of lima bean varieties. Potential and free cyanide levels, quality attributes and a Qualitative Descriptive Analysis (QDA) were evaluated in raw and cooked grains. The study was carried out in a completely randomized design, with five lima bean varieties (Orelha de Vó, Branca, Roxinha, Rosinha, and Cearense), in 4 replications. Relatively to the raw ones, cooked grains presented larger size and smaller contents of ash, proteins, carbohydrates, potential cyanide and free cyanide, in the studied varieties. The Orelha de Vó lima bean showed higher mass of raw and higher firmness of cooked grains, which was judged to have the bitterest flavor among the others but showed safe levels of free cyanide after cooking. When cooked, Branca lima bean had a greater intention of purchase and global acceptance, due to its greater intensity of characteristic aroma and lower residual bitter taste. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-03-25 |
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/44378 10.5433/1679-0359.2022v43n3p1317 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44378 |
identifier_str_mv |
10.5433/1679-0359.2022v43n3p1317 |
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/44378/31649 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 Semina: Ciências Agrárias 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. 43 No. 3 (2022); 1317-1332 Semina: Ciências Agrárias; v. 43 n. 3 (2022); 1317-1332 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_ |
1799306085974147072 |