Análise físico-química, microbiológica e sensorial de cultivares de feijão

Detalhes bibliográficos
Autor(a) principal: Oliveira, Viviani Ruffo de
Data de Publicação: 2009
Tipo de documento: Tese
Idioma: por
Título da fonte: Manancial - Repositório Digital da UFSM
dARK ID: ark:/26339/0013000012k45
Texto Completo: http://repositorio.ufsm.br/handle/1/3172
Resumo: The objectives of this work were: (1) to evaluate the nutritional and microbiological quality of common beans (Phaseolus vulgaris L.) processed with or without soaking water; (2) to analyze the sensorial traits of common bean cultivars and to compare the efficiency of quantitative descriptive analysis with not-trained and trained people; (3) to investigate the sensorial traits of common bean cultivars and to compare the efficiency of quantitative descriptive analysis with not-trained and trained people;(4) to evaluate the effect of storage under refrigeration during six months on the cooking quality, the content of minerals and the darkness of common bean cultivars with black and color tegument. Grains of Iraí and BRS Expedito beans cultivars were submitted to soaking in distilled water for eight hours, at environmental temperature. The cooking was made with the use or discard of soaking water. The minerals were determined in the grains and in the broth separately, and the microorganisms, in the mixture of grains and broth. The sensorial analysis was carried with grains of four common bean cultivars: BRS Expedito, BRS Campeiro, Iraí and Carioca. Each common bean sample was macerated for eight hours and the water was separated of the grains and placed under firing in pressure pan. The not-trained and trained people received 25 g of the four cooked cultivars and the analysis was taken using an evaluation file following the technique of Quantitative Descriptive Analysis. To evaluate the cooking time, it was used four cultivars of beans: BRS Expedito, BRS Campeiro, Pérola and Carioca and the cooking was carried through in a domestic pressure pan during 15, 20, 25 or 30 minutes. The sensorial analysis was effected in two stages: training for Qualitative Descriptive Analysis and the sensorial analysis properly, with seven trained panel. It was used six cultivars (Macanudo, Guapo Brilhante, BRS Campeiro, Pérola, Carioca and LH 5) and three times of storage (0, 3 and 6 months). It was evaluated the cooking quality (water absorption, normal and hard grains and cooking time), the mineral content and the grain clarity ( L value). According to the results, minerals composition in the grains and in the bean broth were not modified by the discarding maceration water. The bean broth presented high amount of potassium, magnesium and sulphur content. The discard of the soaking water did not improve microbiological quality of the processed common bean. Iraí and BRS Expedito cultivars may be cooked with the use or discard of soaking water because minerals content and microbiological quality of the processed common bean are maintained. The sensorial attributes texture and bean broth were evaluated with the highest experimental precision to the trained people, because lesser coefficient of variation and error mean squares were observed. The not-trained people discriminate greater number of sensorial attributes in common bean cultivars, but with a reduced amount of experimental precision. The trained group recognizes differences in the texture and broth the beans, with highest experimental precision. The panel recognized differences among the cultivars such as: uniformity tegument color, hardness, graininess, broth color and viscosity. The rupture of the tegument of the grains was bigger as it was increased the cooking time. The hardness and the graininess received best notes as longer as the cooking time of the common bean. The use of 20 the 25 minutes to cook in domestic pressure pan seems to identify black and carioca cultivars of common bean with the best evaluation profile, besides keeping the integrity of the cooked grains. Beans storage for six months reduces the grains capacity of water absorption and influences negatively in the darkness of Carioca group. However, it does not increase the amount of hardshell grains and the cooking time, as well as the minerals content of the grains.
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spelling Análise físico-química, microbiológica e sensorial de cultivares de feijãoPhysical-chemical, microbiological and sensorial analysis of common bean cultivarsPhaseolus vulgaris L.Cozimento em panela de pressãoAtributos sensoriaisMineraisColiformesArmazenamentoPhaseolus vulgaris L.Pressure pan cookingSensory attributesMineralsColiformsStorageCNPQ::CIENCIAS AGRARIAS::AGRONOMIAThe objectives of this work were: (1) to evaluate the nutritional and microbiological quality of common beans (Phaseolus vulgaris L.) processed with or without soaking water; (2) to analyze the sensorial traits of common bean cultivars and to compare the efficiency of quantitative descriptive analysis with not-trained and trained people; (3) to investigate the sensorial traits of common bean cultivars and to compare the efficiency of quantitative descriptive analysis with not-trained and trained people;(4) to evaluate the effect of storage under refrigeration during six months on the cooking quality, the content of minerals and the darkness of common bean cultivars with black and color tegument. Grains of Iraí and BRS Expedito beans cultivars were submitted to soaking in distilled water for eight hours, at environmental temperature. The cooking was made with the use or discard of soaking water. The minerals were determined in the grains and in the broth separately, and the microorganisms, in the mixture of grains and broth. The sensorial analysis was carried with grains of four common bean cultivars: BRS Expedito, BRS Campeiro, Iraí and Carioca. Each common bean sample was macerated for eight hours and the water was separated of the grains and placed under firing in pressure pan. The not-trained and trained people received 25 g of the four cooked cultivars and the analysis was taken using an evaluation file following the technique of Quantitative Descriptive Analysis. To evaluate the cooking time, it was used four cultivars of beans: BRS Expedito, BRS Campeiro, Pérola and Carioca and the cooking was carried through in a domestic pressure pan during 15, 20, 25 or 30 minutes. The sensorial analysis was effected in two stages: training for Qualitative Descriptive Analysis and the sensorial analysis properly, with seven trained panel. It was used six cultivars (Macanudo, Guapo Brilhante, BRS Campeiro, Pérola, Carioca and LH 5) and three times of storage (0, 3 and 6 months). It was evaluated the cooking quality (water absorption, normal and hard grains and cooking time), the mineral content and the grain clarity ( L value). According to the results, minerals composition in the grains and in the bean broth were not modified by the discarding maceration water. The bean broth presented high amount of potassium, magnesium and sulphur content. The discard of the soaking water did not improve microbiological quality of the processed common bean. Iraí and BRS Expedito cultivars may be cooked with the use or discard of soaking water because minerals content and microbiological quality of the processed common bean are maintained. The sensorial attributes texture and bean broth were evaluated with the highest experimental precision to the trained people, because lesser coefficient of variation and error mean squares were observed. The not-trained people discriminate greater number of sensorial attributes in common bean cultivars, but with a reduced amount of experimental precision. The trained group recognizes differences in the texture and broth the beans, with highest experimental precision. The panel recognized differences among the cultivars such as: uniformity tegument color, hardness, graininess, broth color and viscosity. The rupture of the tegument of the grains was bigger as it was increased the cooking time. The hardness and the graininess received best notes as longer as the cooking time of the common bean. The use of 20 the 25 minutes to cook in domestic pressure pan seems to identify black and carioca cultivars of common bean with the best evaluation profile, besides keeping the integrity of the cooked grains. Beans storage for six months reduces the grains capacity of water absorption and influences negatively in the darkness of Carioca group. However, it does not increase the amount of hardshell grains and the cooking time, as well as the minerals content of the grains.Conselho Nacional de Desenvolvimento Científico e TecnológicoOs objetivos desse trabalho foram: (1) analisar se o processamento do feijão deve ser realizado com o aproveitamento ou não da água de maceração, visando à manutenção da qualidade nutricional e microbiológica; (2) avaliar o perfil sensorial de cultivares de feijão e comparar a eficiência da técnica de análise descritiva quantitativa com avaliadores nãotreinados e treinados; (3) investigar o tempo de cozimento que deverá ser utilizado, em panela de pressão doméstica, para a identificação de cultivares de feijão de grãos preto e carioca com atributos sensoriais de melhor perfil para o consumo; (4) avaliar o efeito do armazenamento sob refrigeração (temperatura de 0 ºC e umidade relativa do ar de 50%) ao longo de seis meses sobre a qualidade para o cozimento, o teor de minerais e a claridade dos grãos de feijão de cultivares de tegumento preto e de cor. Grãos das cultivares de feijão Iraí e BRS Expedito foram submetidos à embebição em água destilada por oito horas, à temperatura ambiente. O cozimento foi realizado com e sem o aproveitamento da água de maceração. Os minerais foram determinados nos grãos e no caldo, separadamente, e os microrganismos, na mistura de grãos e caldo. Para a avaliação do perfil sensorial, grãos de quatro cultivares de feijão: (BRS Expedito, BRS Campeiro, Iraí e Carioca) foram submetidos à análise sensorial por avaliadores treinados e não-treinados. As amostras de feijão, de cada cultivar, foram maceradas por oito horas e colocadas sob cocção em panela de pressão. Os avaliadores não treinados e os treinados receberam 25 g de feijão cozido, de cada uma das quatro cultivares. A análise foi realizada com o auxílio de uma ficha de avaliação e utilizou-se a técnica da 14 Análise Descritiva Quantitativa (ADQ). Para se avaliar o tempo de cozimento, utilizaram-se grãos de quatro cultivares de feijão: BRS Expedito, BRS Campeiro, Pérola e Carioca, os quais foram submetidos ao cozimento em panela de pressão doméstica por 15, 20, 25 ou 30 minutos e em seguida realizou-se uma análise sensorial com avaliadores treinados. Seis cultivares (Macanudo, Guapo Brilhante, BRS Campeiro, Pérola, Carioca e LH 5) e três tempos de armazenamento dos grãos (0, 3 e 6 meses) foram avaliados quanto à qualidade para o cozimento (absorção de água, grãos normais, grãos hardshell e tempo de cozimento), o teor de minerais e a coloração dos grãos (valor de L ). Os resultados obtidos evidenciaram que a composição de minerais nos grãos e no caldo de feijão não foi alterada pelo descarte da água de maceração para o cozimento. O caldo de feijão apresentou altos teores de fósforo, potássio, magnésio e enxofre. A eliminação da água de maceração não melhorou a qualidade microbiológica do feijão processado. O cozimento das cultivares de feijão Iraí e BRS Expedito pode ser realizado com o aproveitamento ou com o descarte da água de maceração, pois há manutenção do teor de minerais e da qualidade microbiológica do feijão. Em relação ao perfil sensorial, os avaliadores reconheceram diferenças para as cultivares de feijão quanto à uniformidade da cor do tegumento, à dureza, à granulosidade, à cor do caldo e à viscosidade. Os atributos sensoriais textura e caldo foram avaliados com maior precisão experimental pelos avaliadores treinados, enquanto que os avaliadores não-treinados diferenciaram maior número de atributos sensoriais nas cultivares de feijão, mas com menor precisão experimental. Em relação aos diferentes tempos de cocção observou-se que a ruptura no tegumento dos grãos foi maior à medida que se aumentou o tempo de cozimento. A dureza e a granulosidade receberam melhores notas quanto maior foi o tempo de cozimento dos grãos de feijão. A utilização de 20 a 25 minutos de cozimento em panela de pressão doméstica possibilita a identificação de cultivares de feijão de grãos preto e carioca com o melhor perfil para o consumo, mantendo a integridade dos grãos cozidos. O armazenamento de feijão por seis meses reduz a capacidade de absorção de água de algumas cultivares e influencia negativamente na claridade dos grãos do tipo Carioca. Entretanto, não aumenta a porcentagem de grãos hardshell e o tempo de cozimento, além disso, não altera o teor de minerais dos grãos avaliados após seis meses de armazenamento.Universidade Federal de Santa MariaBRAgronomiaUFSMPrograma de Pós-Graduação em AgronomiaRibeiro, Nerinéia Dalfollohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4728724T9Carvalho, Fernando Irajá Félix dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783745E6Antunes, Irajá Ferreirahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787174E2Andriolo, Jeronimo Luizhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788660U5Reiniger, Lia Rejane Silveirahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4763284P5Oliveira, Viviani Ruffo de2017-05-162017-05-162009-02-05info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfapplication/pdfOLIVEIRA, Viviani Ruffo de. Physical-chemical, microbiological and sensorial analysis of common bean cultivars. 2009. 96 f. Tese (Doutorado em Agronomia) - Universidade Federal de Santa Maria, Santa Maria, 2009.http://repositorio.ufsm.br/handle/1/3172ark:/26339/0013000012k45porinfo:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM2017-07-25T13:53:02Zoai:repositorio.ufsm.br:1/3172Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2017-07-25T13:53:02Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false
dc.title.none.fl_str_mv Análise físico-química, microbiológica e sensorial de cultivares de feijão
Physical-chemical, microbiological and sensorial analysis of common bean cultivars
title Análise físico-química, microbiológica e sensorial de cultivares de feijão
spellingShingle Análise físico-química, microbiológica e sensorial de cultivares de feijão
Oliveira, Viviani Ruffo de
Phaseolus vulgaris L.
Cozimento em panela de pressão
Atributos sensoriais
Minerais
Coliformes
Armazenamento
Phaseolus vulgaris L.
Pressure pan cooking
Sensory attributes
Minerals
Coliforms
Storage
CNPQ::CIENCIAS AGRARIAS::AGRONOMIA
title_short Análise físico-química, microbiológica e sensorial de cultivares de feijão
title_full Análise físico-química, microbiológica e sensorial de cultivares de feijão
title_fullStr Análise físico-química, microbiológica e sensorial de cultivares de feijão
title_full_unstemmed Análise físico-química, microbiológica e sensorial de cultivares de feijão
title_sort Análise físico-química, microbiológica e sensorial de cultivares de feijão
author Oliveira, Viviani Ruffo de
author_facet Oliveira, Viviani Ruffo de
author_role author
dc.contributor.none.fl_str_mv Ribeiro, Nerinéia Dalfollo
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4728724T9
Carvalho, Fernando Irajá Félix de
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783745E6
Antunes, Irajá Ferreira
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787174E2
Andriolo, Jeronimo Luiz
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788660U5
Reiniger, Lia Rejane Silveira
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4763284P5
dc.contributor.author.fl_str_mv Oliveira, Viviani Ruffo de
dc.subject.por.fl_str_mv Phaseolus vulgaris L.
Cozimento em panela de pressão
Atributos sensoriais
Minerais
Coliformes
Armazenamento
Phaseolus vulgaris L.
Pressure pan cooking
Sensory attributes
Minerals
Coliforms
Storage
CNPQ::CIENCIAS AGRARIAS::AGRONOMIA
topic Phaseolus vulgaris L.
Cozimento em panela de pressão
Atributos sensoriais
Minerais
Coliformes
Armazenamento
Phaseolus vulgaris L.
Pressure pan cooking
Sensory attributes
Minerals
Coliforms
Storage
CNPQ::CIENCIAS AGRARIAS::AGRONOMIA
description The objectives of this work were: (1) to evaluate the nutritional and microbiological quality of common beans (Phaseolus vulgaris L.) processed with or without soaking water; (2) to analyze the sensorial traits of common bean cultivars and to compare the efficiency of quantitative descriptive analysis with not-trained and trained people; (3) to investigate the sensorial traits of common bean cultivars and to compare the efficiency of quantitative descriptive analysis with not-trained and trained people;(4) to evaluate the effect of storage under refrigeration during six months on the cooking quality, the content of minerals and the darkness of common bean cultivars with black and color tegument. Grains of Iraí and BRS Expedito beans cultivars were submitted to soaking in distilled water for eight hours, at environmental temperature. The cooking was made with the use or discard of soaking water. The minerals were determined in the grains and in the broth separately, and the microorganisms, in the mixture of grains and broth. The sensorial analysis was carried with grains of four common bean cultivars: BRS Expedito, BRS Campeiro, Iraí and Carioca. Each common bean sample was macerated for eight hours and the water was separated of the grains and placed under firing in pressure pan. The not-trained and trained people received 25 g of the four cooked cultivars and the analysis was taken using an evaluation file following the technique of Quantitative Descriptive Analysis. To evaluate the cooking time, it was used four cultivars of beans: BRS Expedito, BRS Campeiro, Pérola and Carioca and the cooking was carried through in a domestic pressure pan during 15, 20, 25 or 30 minutes. The sensorial analysis was effected in two stages: training for Qualitative Descriptive Analysis and the sensorial analysis properly, with seven trained panel. It was used six cultivars (Macanudo, Guapo Brilhante, BRS Campeiro, Pérola, Carioca and LH 5) and three times of storage (0, 3 and 6 months). It was evaluated the cooking quality (water absorption, normal and hard grains and cooking time), the mineral content and the grain clarity ( L value). According to the results, minerals composition in the grains and in the bean broth were not modified by the discarding maceration water. The bean broth presented high amount of potassium, magnesium and sulphur content. The discard of the soaking water did not improve microbiological quality of the processed common bean. Iraí and BRS Expedito cultivars may be cooked with the use or discard of soaking water because minerals content and microbiological quality of the processed common bean are maintained. The sensorial attributes texture and bean broth were evaluated with the highest experimental precision to the trained people, because lesser coefficient of variation and error mean squares were observed. The not-trained people discriminate greater number of sensorial attributes in common bean cultivars, but with a reduced amount of experimental precision. The trained group recognizes differences in the texture and broth the beans, with highest experimental precision. The panel recognized differences among the cultivars such as: uniformity tegument color, hardness, graininess, broth color and viscosity. The rupture of the tegument of the grains was bigger as it was increased the cooking time. The hardness and the graininess received best notes as longer as the cooking time of the common bean. The use of 20 the 25 minutes to cook in domestic pressure pan seems to identify black and carioca cultivars of common bean with the best evaluation profile, besides keeping the integrity of the cooked grains. Beans storage for six months reduces the grains capacity of water absorption and influences negatively in the darkness of Carioca group. However, it does not increase the amount of hardshell grains and the cooking time, as well as the minerals content of the grains.
publishDate 2009
dc.date.none.fl_str_mv 2009-02-05
2017-05-16
2017-05-16
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/doctoralThesis
format doctoralThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv OLIVEIRA, Viviani Ruffo de. Physical-chemical, microbiological and sensorial analysis of common bean cultivars. 2009. 96 f. Tese (Doutorado em Agronomia) - Universidade Federal de Santa Maria, Santa Maria, 2009.
http://repositorio.ufsm.br/handle/1/3172
dc.identifier.dark.fl_str_mv ark:/26339/0013000012k45
identifier_str_mv OLIVEIRA, Viviani Ruffo de. Physical-chemical, microbiological and sensorial analysis of common bean cultivars. 2009. 96 f. Tese (Doutorado em Agronomia) - Universidade Federal de Santa Maria, Santa Maria, 2009.
ark:/26339/0013000012k45
url http://repositorio.ufsm.br/handle/1/3172
dc.language.iso.fl_str_mv por
language por
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Santa Maria
BR
Agronomia
UFSM
Programa de Pós-Graduação em Agronomia
publisher.none.fl_str_mv Universidade Federal de Santa Maria
BR
Agronomia
UFSM
Programa de Pós-Graduação em Agronomia
dc.source.none.fl_str_mv reponame:Manancial - Repositório Digital da UFSM
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Manancial - Repositório Digital da UFSM
collection Manancial - Repositório Digital da UFSM
repository.name.fl_str_mv Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)
repository.mail.fl_str_mv atendimento.sib@ufsm.br||tedebc@gmail.com
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