Armazenamento refrigerado, em atmosfera modificada e controlada na conservação das qualidades físicoquímicas e sensoriais de cultivares de feijão carioca
Autor(a) principal: | |
---|---|
Data de Publicação: | 2015 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional Manancial UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5789 |
Resumo: | The common bean (Phaseolus vulgaris L.) has a high nutritional value due to the content of proteins, carbohydrates, minerals and vitamins and has great importance as an economic food to Brazil. After the harvest, the grain enters a deterioration process, intensified in lighter seed coat grains as cultivars of the Carioca group, used in this study. In a conventional storage in natural environmental conditions, this degradation occurs more rapidly due to factors such as high heat and humidity, but also due to the presence of microorganisms responsible for damage to the beans. Thus, new approaches to storage are required to reduce post-harvest losses. The cold storage, by reducing the temperature enables a greater retention for a longer period. Whereas new methods of conservation such as hermetic systems with modified atmosphere and controlled atmosphere have shown good results in maintaining grain quality, this study aimed to evaluate the effect of cold storage and atmosphere modified and controlled in the conservation of quality cultivars carioca beans. For this, 'Pérola' and 'BRS Estilo' beans were collected in Vacaria city-RS, in March, season of 2014. There were analyzes of crude protein, fat, moisture, ash, tegument color, cooking time, viscosity and sensory analysis intensity ranking test. The concentration of 1% O2 compared to the other treatments resulted in the highest percentage of crude protein in beans 'Pérolal'. In relation to the fat content, higher values were observed in CA at concentrations 2, 4 and 6% O2 for longer periods for the two cultivars. Ash and total carbohydrates showed no significant difference in either storage times for any of the two cultivars. CA O2 at low concentrations (1%, 2%, 4% and 6%) decreased the darkening process, guaranteeing a better maintenance of the original color for both cultivars, in five and eleven months of storage. The refrigerated storage at 10ºC after five months resulted in lower cooking times for the two cultivars, besides maintaining longer the fraction bean lipids 'Pérola' and present less intense sensory analysis for consistency in this cultivar. Regarding flavor and odor in the beans 'Pérola' was most intense in samples subjected to CA 1% O2 and this same treatment was effective with regard to color because it was considered by the judges as the beans with less color depth, meaning be lighter, which is desired for growing the Carioca group. Sensorially, the panel also considered that this low concentration of 1% O2, results in a higher viscosity, i.e. a thicker broth. For 'BRS Estilo' beans, treatment with high concentrations of CO2 (11% O2 + 18% CO2), showed the highest sums to the parameters taste, odor and viscosity of the broth. As obtained in the sensorial analysis, the storage condition of 10 °C AR was shown to be more efficient in conserving the light bean staining 'BRS Estilo'. In viscosity analysis in Brookfield viscometer, all the storage conditions had higher results compared to storage in natural environmental conditions for both worked cultivars. |
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2016-03-162016-03-162015-08-31FRANCO, Fernanda Wouters. COLD STORAGE, CONTROLLED AND MODIFIED ATMOSPHERE IN CONSERVATION OF PHYSICAL CHEMICAL AND SENSORY QUALITIES IN CARIOCA BEANS CULTIVARS. 2015. 62 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2015.http://repositorio.ufsm.br/handle/1/5789The common bean (Phaseolus vulgaris L.) has a high nutritional value due to the content of proteins, carbohydrates, minerals and vitamins and has great importance as an economic food to Brazil. After the harvest, the grain enters a deterioration process, intensified in lighter seed coat grains as cultivars of the Carioca group, used in this study. In a conventional storage in natural environmental conditions, this degradation occurs more rapidly due to factors such as high heat and humidity, but also due to the presence of microorganisms responsible for damage to the beans. Thus, new approaches to storage are required to reduce post-harvest losses. The cold storage, by reducing the temperature enables a greater retention for a longer period. Whereas new methods of conservation such as hermetic systems with modified atmosphere and controlled atmosphere have shown good results in maintaining grain quality, this study aimed to evaluate the effect of cold storage and atmosphere modified and controlled in the conservation of quality cultivars carioca beans. For this, 'Pérola' and 'BRS Estilo' beans were collected in Vacaria city-RS, in March, season of 2014. There were analyzes of crude protein, fat, moisture, ash, tegument color, cooking time, viscosity and sensory analysis intensity ranking test. The concentration of 1% O2 compared to the other treatments resulted in the highest percentage of crude protein in beans 'Pérolal'. In relation to the fat content, higher values were observed in CA at concentrations 2, 4 and 6% O2 for longer periods for the two cultivars. Ash and total carbohydrates showed no significant difference in either storage times for any of the two cultivars. CA O2 at low concentrations (1%, 2%, 4% and 6%) decreased the darkening process, guaranteeing a better maintenance of the original color for both cultivars, in five and eleven months of storage. The refrigerated storage at 10ºC after five months resulted in lower cooking times for the two cultivars, besides maintaining longer the fraction bean lipids 'Pérola' and present less intense sensory analysis for consistency in this cultivar. Regarding flavor and odor in the beans 'Pérola' was most intense in samples subjected to CA 1% O2 and this same treatment was effective with regard to color because it was considered by the judges as the beans with less color depth, meaning be lighter, which is desired for growing the Carioca group. Sensorially, the panel also considered that this low concentration of 1% O2, results in a higher viscosity, i.e. a thicker broth. For 'BRS Estilo' beans, treatment with high concentrations of CO2 (11% O2 + 18% CO2), showed the highest sums to the parameters taste, odor and viscosity of the broth. As obtained in the sensorial analysis, the storage condition of 10 °C AR was shown to be more efficient in conserving the light bean staining 'BRS Estilo'. In viscosity analysis in Brookfield viscometer, all the storage conditions had higher results compared to storage in natural environmental conditions for both worked cultivars.O feijão carioca (Phaseolus vulgaris L.) possui um alto valor nutricional devido ao conteúdo de proteínas, carboidratos, minerais e vitaminas, tendo grande importância alimentar como econômica para o Brasil. Após sua colheita, o grão entra em um processo de deterioração, intensificado em grãos de tegumento mais claro como as cultivares do grupo carioca, utilizadas no presente trabalho. Num armazenamento convencional em condições de ambiente natural, esta degradação ocorre de forma mais acelerada devido a fatores como temperatura e umidade elevadas, como também devido à presença de micro-organismos responsáveis por danos nos grãos de feijão. Desse modo, novas metodologias para armazenamento são necessários para diminuir as perdas pós-colheita. O armazenamento refrigerado, através da redução da temperatura possibilita uma maior conservação por um período mais prolongado. Considerando que novas metodologias de conservação, como os sistemas herméticos com atmosfera modificada e atmosfera controlada vêm apresentando bons resultados na manutenção da qualidade do grão, o presente trabalho objetivou avaliar o efeito do armazenamento refrigerado e em atmosfera modifica e controlada na conservação da qualidade de cultivares de feijão carioca. Para isso, foram utilizados grãos de feijão 'Pérola' e 'BRS Estilo', colhidos no município de Vacaria-RS, no mês de março na safra agrícola de 2014. Realizaram-se análises de proteína bruta, lipídios, umidade, cinzas, cor do tegumento, tempo de cocção, viscosidade do caldo e análise sensorial por teste de ordenação de intensidade. A concentração de 1% de O2 quando comparada aos demais tratamentos, resultou na maior porcentagem de proteína bruta em grãos de feijão 'Pérola'. Em relação ao teor de lipídios, observou-se maiores valores em AC nas concentrações 2, 4 e 6% de O2 por períodos mais prolongados para as duas cultivares. Cinzas e carboidratos totais não apresentaram diferença significativa em nenhum dos dois tempos de armazenamento para nenhuma das duas cultivares. AC em baixas concentrações de O2 (1%, 2%, 4% e 6%) diminuíram o processo de escurecimento, garantindo uma melhor conservação da cor original para as duas cultivares, tanto em cinco como em onze meses de armazenamento. O armazenamento refrigerado sob 10ºC após cinco meses resultou em menores tempos de cozimento para as duas cultivares, além de conservar por mais tempo a fração de lipídios do feijão 'Pérola' e apresentar a consistência menos intensa na análise sensorial para esta mesma cultivar. Os atributos sabor e odor no feijão 'Pérola' foram mais intensos em amostras submetidas a AC 1% de O2 e este mesmo tratamento se mostrou efetivo com relação à cor, pois foi considerado pelos provadores como o feijão com menor intensidade de cor, significando ser mais claro, o que é desejado para cultivares do subgrupo carioca. Sensorialmente, os provadores consideraram também que esta baixa concentração de 1% de O2, resulta em uma maior viscosidade, ou seja, um caldo mais espesso. Para o feijão 'BRS Estilo', o tratamento com alta concentração de CO2 (11%O2 +18%CO2), apresentou os maiores somatórios para os atributos sabor, odor e viscosidade do caldo. Conforme obtido na análise sensorial, a condição de armazenamento em AR 10ºC mostrou ser mais eficiente na conservação da coloração clara do feijão 'BRS Estilo'. Na análise de viscosidade em viscosímetro de Brookfield, todos as condições de armazenamento obtiveram maiores resultados em relação ao armazenamento em condições de ambiente natural para as duas cultivares trabalhadas.application/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosPhaseolus vulgaris L. pós-colheitaArmazenamentoPhaseolus vulgaris L. post-harvestStorageCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSArmazenamento refrigerado, em atmosfera modificada e controlada na conservação das qualidades físicoquímicas e sensoriais de cultivares de feijão cariocaCold storage, controlled and modified atmosphere in conservation of physical chemical and sensory qualities in carioca beans cultivarsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisBrackmann, Aurihttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4793245Z9Rosa, Claudia Severo dahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761964A7Oliveira, Viviani Ruffo dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4735546E7http://lattes.cnpq.br/5822101812226806Franco, Fernanda Wouters500700000006400500300500500138ff5d6-1221-4258-86cc-aca3d85828a3ca2fac5d-aedd-4c96-bf6d-4c5d200659b00e2a6752-d0de-4950-9228-806470573ec3517cd082-5a82-4408-969f-7c27704d6bb9info:eu-repo/semantics/openAccessreponame:Repositório Institucional Manancial UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALFRANCO, FERNANDA WOUTERS.pdfapplication/pdf889627http://repositorio.ufsm.br/bitstream/1/5789/1/FRANCO%2c%20FERNANDA%20WOUTERS.pdfa00c83f556cd73cbc207eb118bf445a8MD51TEXTFRANCO, FERNANDA WOUTERS.pdf.txtFRANCO, FERNANDA WOUTERS.pdf.txtExtracted texttext/plain117278http://repositorio.ufsm.br/bitstream/1/5789/2/FRANCO%2c%20FERNANDA%20WOUTERS.pdf.txt98c4c4ecbc7ee864e3ba33e9bc2c925aMD52THUMBNAILFRANCO, FERNANDA WOUTERS.pdf.jpgFRANCO, FERNANDA WOUTERS.pdf.jpgIM Thumbnailimage/jpeg5306http://repositorio.ufsm.br/bitstream/1/5789/3/FRANCO%2c%20FERNANDA%20WOUTERS.pdf.jpg860753d9389a897c22aa60dd7a3cd295MD531/57892021-03-08 08:15:19.192oai:repositorio.ufsm.br:1/5789Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestouvidoria@ufsm.bropendoar:39132021-03-08T11:15:19Repositório Institucional Manancial UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Armazenamento refrigerado, em atmosfera modificada e controlada na conservação das qualidades físicoquímicas e sensoriais de cultivares de feijão carioca |
dc.title.alternative.eng.fl_str_mv |
Cold storage, controlled and modified atmosphere in conservation of physical chemical and sensory qualities in carioca beans cultivars |
title |
Armazenamento refrigerado, em atmosfera modificada e controlada na conservação das qualidades físicoquímicas e sensoriais de cultivares de feijão carioca |
spellingShingle |
Armazenamento refrigerado, em atmosfera modificada e controlada na conservação das qualidades físicoquímicas e sensoriais de cultivares de feijão carioca Franco, Fernanda Wouters Phaseolus vulgaris L. pós-colheita Armazenamento Phaseolus vulgaris L. post-harvest Storage CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Armazenamento refrigerado, em atmosfera modificada e controlada na conservação das qualidades físicoquímicas e sensoriais de cultivares de feijão carioca |
title_full |
Armazenamento refrigerado, em atmosfera modificada e controlada na conservação das qualidades físicoquímicas e sensoriais de cultivares de feijão carioca |
title_fullStr |
Armazenamento refrigerado, em atmosfera modificada e controlada na conservação das qualidades físicoquímicas e sensoriais de cultivares de feijão carioca |
title_full_unstemmed |
Armazenamento refrigerado, em atmosfera modificada e controlada na conservação das qualidades físicoquímicas e sensoriais de cultivares de feijão carioca |
title_sort |
Armazenamento refrigerado, em atmosfera modificada e controlada na conservação das qualidades físicoquímicas e sensoriais de cultivares de feijão carioca |
author |
Franco, Fernanda Wouters |
author_facet |
Franco, Fernanda Wouters |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Brackmann, Auri |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4793245Z9 |
dc.contributor.referee1.fl_str_mv |
Rosa, Claudia Severo da |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761964A7 |
dc.contributor.referee2.fl_str_mv |
Oliveira, Viviani Ruffo de |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4735546E7 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/5822101812226806 |
dc.contributor.author.fl_str_mv |
Franco, Fernanda Wouters |
contributor_str_mv |
Brackmann, Auri Rosa, Claudia Severo da Oliveira, Viviani Ruffo de |
dc.subject.por.fl_str_mv |
Phaseolus vulgaris L. pós-colheita Armazenamento |
topic |
Phaseolus vulgaris L. pós-colheita Armazenamento Phaseolus vulgaris L. post-harvest Storage CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Phaseolus vulgaris L. post-harvest Storage |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The common bean (Phaseolus vulgaris L.) has a high nutritional value due to the content of proteins, carbohydrates, minerals and vitamins and has great importance as an economic food to Brazil. After the harvest, the grain enters a deterioration process, intensified in lighter seed coat grains as cultivars of the Carioca group, used in this study. In a conventional storage in natural environmental conditions, this degradation occurs more rapidly due to factors such as high heat and humidity, but also due to the presence of microorganisms responsible for damage to the beans. Thus, new approaches to storage are required to reduce post-harvest losses. The cold storage, by reducing the temperature enables a greater retention for a longer period. Whereas new methods of conservation such as hermetic systems with modified atmosphere and controlled atmosphere have shown good results in maintaining grain quality, this study aimed to evaluate the effect of cold storage and atmosphere modified and controlled in the conservation of quality cultivars carioca beans. For this, 'Pérola' and 'BRS Estilo' beans were collected in Vacaria city-RS, in March, season of 2014. There were analyzes of crude protein, fat, moisture, ash, tegument color, cooking time, viscosity and sensory analysis intensity ranking test. The concentration of 1% O2 compared to the other treatments resulted in the highest percentage of crude protein in beans 'Pérolal'. In relation to the fat content, higher values were observed in CA at concentrations 2, 4 and 6% O2 for longer periods for the two cultivars. Ash and total carbohydrates showed no significant difference in either storage times for any of the two cultivars. CA O2 at low concentrations (1%, 2%, 4% and 6%) decreased the darkening process, guaranteeing a better maintenance of the original color for both cultivars, in five and eleven months of storage. The refrigerated storage at 10ºC after five months resulted in lower cooking times for the two cultivars, besides maintaining longer the fraction bean lipids 'Pérola' and present less intense sensory analysis for consistency in this cultivar. Regarding flavor and odor in the beans 'Pérola' was most intense in samples subjected to CA 1% O2 and this same treatment was effective with regard to color because it was considered by the judges as the beans with less color depth, meaning be lighter, which is desired for growing the Carioca group. Sensorially, the panel also considered that this low concentration of 1% O2, results in a higher viscosity, i.e. a thicker broth. For 'BRS Estilo' beans, treatment with high concentrations of CO2 (11% O2 + 18% CO2), showed the highest sums to the parameters taste, odor and viscosity of the broth. As obtained in the sensorial analysis, the storage condition of 10 °C AR was shown to be more efficient in conserving the light bean staining 'BRS Estilo'. In viscosity analysis in Brookfield viscometer, all the storage conditions had higher results compared to storage in natural environmental conditions for both worked cultivars. |
publishDate |
2015 |
dc.date.issued.fl_str_mv |
2015-08-31 |
dc.date.accessioned.fl_str_mv |
2016-03-16 |
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2016-03-16 |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
FRANCO, Fernanda Wouters. COLD STORAGE, CONTROLLED AND MODIFIED ATMOSPHERE IN CONSERVATION OF PHYSICAL CHEMICAL AND SENSORY QUALITIES IN CARIOCA BEANS CULTIVARS. 2015. 62 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2015. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5789 |
identifier_str_mv |
FRANCO, Fernanda Wouters. COLD STORAGE, CONTROLLED AND MODIFIED ATMOSPHERE IN CONSERVATION OF PHYSICAL CHEMICAL AND SENSORY QUALITIES IN CARIOCA BEANS CULTIVARS. 2015. 62 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2015. |
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http://repositorio.ufsm.br/handle/1/5789 |
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Universidade Federal de Santa Maria |
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UFSM |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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