Genetic variability of bean grains creole for water absorption

• Autor(a) principal: Ederson Paulo Xavier Guilherme
• Data de Publicação: 2016
• Outros Autores: Silvia Cecília Santana, José Fábio Soares, Maria Aparecida Milagres Machado, Flávia Échila Ribeiro Batista, Fernando da Silva Rocha, Demerson Arruda Sanglard
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFMG
• Texto Completo: http://hdl.handle.net/1843/43500
• topic: Feijão; Plantas - Melhoramento genético; Minas Gerais, Norte

The bean cooking time is important in the definition of farming to be made available for research institutions due to the cooking time that can prevent consumer acceptance. Thus, breeding programs should prioritize the identification of genotypes that have reduced cooking time, with coats without damage during cooking and high volumetric expansion after cooking. Furthermore, it is also important to the productivity and disease resistance as well as technological product quality. The faster the higher water absorption is also the capacity of the cooking grains. During cooking, the grain structure is modified, the gelled starch and denatured proteins. In this work, we aimed to perform the analysis of the water absorption of Creole beans accessions cultivated in the mesoregion of North of Minas Gerais State, Brazil.