Qualidade tecnológica de grãos de cultivares de feijão-comum na safra das águas

• Autor(a) principal: Oliveira, Dâmiany Pádua
• Data de Publicação: 2012
• Outros Autores: Vieira, Neiva Maria Batista, Souza, Henrique Cézar, Morais, Augusto Ramalho de, Pereira, Joelma, Andrade, Messias José Bastos de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/9578
• topic: Qualidade física; Tempo de cozimento; Phaseolus vulgaris; Qualidade química

Common bean (Phaseolus vulgaris L.) is a nutrient-rich food and the main protein source in the Brazilians’ diet, chiefly of the low income population. The sort of bean most consumed in Brazil is the carioca and it is also the most produced. Recently, breeding programs have made new cultivars available with beans of other commercial groups, but the enablement of its adoption by the farmers demands, in addition to the adequacy of the current production systems, evaluations of the technological quality of the beans produced. The purpose of the work was evaluating the technological quality of beans of cultivars of different commercial groups of bean harvested in the rainy season crop, which in general produces lower quality beans. For this purpose, the beans obtained were submitted to different laboratory analyses, adopting the randomized block design with five treatments (cultivars BRS Radiante, Ouro Vermelho, BRS MG Talismã, BRS Supremo and Bolinha) and five replicates. The technological quality of bean beans range according to the cultivar, except in relation to the water imbibition percentage by the beans after cooking and percentage of whole beans. Cultivar BRS MG Talismã, of the carioca group, present shorter cooking time, less electric conductivity and higher volumetric expansion rate. Cultivar Bolinha, of yellow group, demand longer cooking average time.