Adaptability of brazilian beans cultivars to industrial canning

• Autor(a) principal: Schoeninger,Vanderleia
• Data de Publicação: 2020
• Outros Autores: Coelho,Silvia Renata Machado, Bassinello,Priscila Zaczuk, Prado,Naimara Vieira do, Soares,Tábata Zingano Bischoff, Siqueira,Valdiney Cambuy
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência Rural
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000900751
• topic: Phaseolus vulgaris L.; canned beans; hydration coefficient; tegument color.

ABSTRACT: A current alternative for meeting the modern consumer’s beans food demands is the industrial processing. This study evaluated the adaptability of eight Brazilian beans cultivars to industrial canning from commercial class cultivars of Carioca and of Black beans. The grains were processed in an industry sector using metallic cans with a capacity of 420 g, where the samples were conditioned without previous hydration. The cooking and sterilization process took place in a rotating autoclave. Quality parameters were evaluated in the canned beans. As a result, it was verified that, for the Carioca class, the Estilo cultivar differs from the rest of the genetic materials in terms of its low drained weight, which contributes to the increase in the total solids in the sauce, which have low hardness values. Estilo cultivar is not suitable for the type of processing used in this experiment. For the Black class, similar quality characteristics were observed between Esplendor and Uirapuru and between Esteio and Campeiro cultivars, where the latter stands out due to its lower damaged bean indices after processing. Finally, with the information present in this paper we intend to contribute to future researches on this subject and thereby increase the consumption and exportation of beans as processed product.