Avaliação da qualidade tecnológica do feijão durante o armazenamento

• Autor(a) principal: Resende, Osvaldo
• Data de Publicação: 2008
• Outros Autores: Corrêa, Paulo César, Faroni, Lêda Rita D'Antonino, Cecon, Paulo Roberto
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542008000200027; http://repositorio.ufla.br/jspui/handle/1/6656
• topic: Cocção; Feijão; Armazenamento; Características tecnológicas; Cooking; Edible bean; Storage; Technological characteristics

The objective of this work was to evaluate the technological quality of edible bean grain during four months of storage in ambient conditions and in the presence of insect Acanthocelides obtectus. The edible beans were stored at 18.0 (%d.b.). For the infestation of the product, were put 20 adults insects in wich recipient, than was closed with cover with screen. The technological analysis were made in product with and without the insect, in the begin of experiment and at wich 28 days, totalized 112 days of storage. The cooking test was made with Mattson apparatus utilized sample soaking for 12 hours. For determinate the water absorption, the samples were soaking in water distillated, during 12 hours in different temperatures (20, 30, 40 and 50 °C). For the results obtained, it was concluded that the presence of insect causes the deterioration intense of edible bean grain, result in reduction of technological quality. The temperature of soaking increase the water absorption of edible bean grain, being intensified for the presence of insect in the storage period.