Adaptability of brazilian beans cultivars to industrial canning
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
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 |
Resumo: | 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. |
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Adaptability of brazilian beans cultivars to industrial canningPhaseolus vulgaris L.canned beanshydration coefficienttegument 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.Universidade Federal de Santa Maria2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000900751Ciência Rural v.50 n.9 2020reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20200048info:eu-repo/semantics/openAccessSchoeninger,VanderleiaCoelho,Silvia Renata MachadoBassinello,Priscila ZaczukPrado,Naimara Vieira doSoares,Tábata Zingano BischoffSiqueira,Valdiney Cambuyeng2020-07-27T00:00:00ZRevista |
dc.title.none.fl_str_mv |
Adaptability of brazilian beans cultivars to industrial canning |
title |
Adaptability of brazilian beans cultivars to industrial canning |
spellingShingle |
Adaptability of brazilian beans cultivars to industrial canning Schoeninger,Vanderleia Phaseolus vulgaris L. canned beans hydration coefficient tegument color. |
title_short |
Adaptability of brazilian beans cultivars to industrial canning |
title_full |
Adaptability of brazilian beans cultivars to industrial canning |
title_fullStr |
Adaptability of brazilian beans cultivars to industrial canning |
title_full_unstemmed |
Adaptability of brazilian beans cultivars to industrial canning |
title_sort |
Adaptability of brazilian beans cultivars to industrial canning |
author |
Schoeninger,Vanderleia |
author_facet |
Schoeninger,Vanderleia Coelho,Silvia Renata Machado Bassinello,Priscila Zaczuk Prado,Naimara Vieira do Soares,Tábata Zingano Bischoff Siqueira,Valdiney Cambuy |
author_role |
author |
author2 |
Coelho,Silvia Renata Machado Bassinello,Priscila Zaczuk Prado,Naimara Vieira do Soares,Tábata Zingano Bischoff Siqueira,Valdiney Cambuy |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Schoeninger,Vanderleia Coelho,Silvia Renata Machado Bassinello,Priscila Zaczuk Prado,Naimara Vieira do Soares,Tábata Zingano Bischoff Siqueira,Valdiney Cambuy |
dc.subject.por.fl_str_mv |
Phaseolus vulgaris L. canned beans hydration coefficient tegument color. |
topic |
Phaseolus vulgaris L. canned beans hydration coefficient tegument color. |
description |
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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000900751 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000900751 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0103-8478cr20200048 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
dc.source.none.fl_str_mv |
Ciência Rural v.50 n.9 2020 reponame:Ciência Rural instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Ciência Rural |
collection |
Ciência Rural |
repository.name.fl_str_mv |
|
repository.mail.fl_str_mv |
|
_version_ |
1749140555155111936 |