Revestimento ativo enriquecido com aminoácidos em feijão-comum

Detalhes bibliográficos
Autor(a) principal: Sousa, Solange de
Data de Publicação: 2010
Tipo de documento: Tese
Idioma: por
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://locus.ufv.br/handle/123456789/431
Resumo: Beans is one the most consumed legumes in developing countries. However, this food is also consumed in developed countries, although in small amounts. Bean is the third legume more important of world. The parameters that confer the bean its technological and nutritional quality are related with genetic variation, and environmental and their interaction. The sanitary quality of seeds is evaluated mainly for sanity test, which stablish the presence or absence of insects pest and microorganisms. Recommendations have been suggested to minimize the problems resulting from bad nutrition, among them, strategies of supplementation, food fortification and diet diversification have been proposed. This work aimed to observe the behaviour of parameters related to technological, physiological and sanitary qualities of common bean conditioned with the application of biodegradable edible coatings, and also, to determinate the proximate composition. The analysis were accomplished by means of physiology, sanitary, physicochemical and sensorial tests. The cooking time for all treatments in the storage time was smaller than 30 minutes. The evaluated sensorial profile characteristics indicated that tested coatings were accepted by consumers. The luminosity of bean treated with active coatings did not presented changes, which indicate that no darkening process occurred throughout storage time, probably due of the presence of amino acids added to the coatings. In the sanitary quality evaluation was observed the growth of Slerotinia sclerotiorum. Also, the preference test, with free choice, showed that Zabrotes subfasciatus presented greater attractiveness for the grains without coating (control) and those coatings with carnauba wax. The moisture content and the activity water remained stable, but presented difference between treatments. The higher average values for methionine and cysteine were quantified in cassava starch treatment, in the broth as well as in the cooked bean grains. The addition of sulphur amino acids (methionine and cysteine), which are limited in common bean, in edible coatings can be a viable alternative for the daily intake of these amino acids and provide a good quality protein in the diet.
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spelling Sousa, Solange dehttp://lattes.cnpq.br/7706343949977030Faroni, Lêda Rita D'antoninohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783317H2Andrade, Nélio José dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788281Y5Soares, Nilda de Fatima FerreiraSOARES, N. F. F.Silva, Washington Azevedo dahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4765007Y5Medeiros, Eber Antonio Alveshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4123487U5Paula Júnior, Trazilbo José dehttp://lattes.cnpq.br/78992760970188762015-03-26T12:25:00Z2011-09-152015-03-26T12:25:00Z2010-12-10SOUSA, Solange de. Active coating enriched with amino acids in common bean. 2010. 155 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2010.http://locus.ufv.br/handle/123456789/431Beans is one the most consumed legumes in developing countries. However, this food is also consumed in developed countries, although in small amounts. Bean is the third legume more important of world. The parameters that confer the bean its technological and nutritional quality are related with genetic variation, and environmental and their interaction. The sanitary quality of seeds is evaluated mainly for sanity test, which stablish the presence or absence of insects pest and microorganisms. Recommendations have been suggested to minimize the problems resulting from bad nutrition, among them, strategies of supplementation, food fortification and diet diversification have been proposed. This work aimed to observe the behaviour of parameters related to technological, physiological and sanitary qualities of common bean conditioned with the application of biodegradable edible coatings, and also, to determinate the proximate composition. The analysis were accomplished by means of physiology, sanitary, physicochemical and sensorial tests. The cooking time for all treatments in the storage time was smaller than 30 minutes. The evaluated sensorial profile characteristics indicated that tested coatings were accepted by consumers. The luminosity of bean treated with active coatings did not presented changes, which indicate that no darkening process occurred throughout storage time, probably due of the presence of amino acids added to the coatings. In the sanitary quality evaluation was observed the growth of Slerotinia sclerotiorum. Also, the preference test, with free choice, showed that Zabrotes subfasciatus presented greater attractiveness for the grains without coating (control) and those coatings with carnauba wax. The moisture content and the activity water remained stable, but presented difference between treatments. The higher average values for methionine and cysteine were quantified in cassava starch treatment, in the broth as well as in the cooked bean grains. The addition of sulphur amino acids (methionine and cysteine), which are limited in common bean, in edible coatings can be a viable alternative for the daily intake of these amino acids and provide a good quality protein in the diet.O feijão é uma das leguminosas mais consumidas em países em desenvolvimento, não deixando, porém, de ser consumida em outros países mais desenvolvidos, embora em pequena quantidade. É a terceira leguminosa mais importante do mundo. Os parâmetros que conferem qualidade tecnológica e nutricional ao feijão estão relacionados com a variação genética, o ambiente e a interação entre eles. A qualidade sanitária de sementes é avaliada principalmente pelo teste de sanidade que verifica a presença ou ausência de insetos-praga e micro-organismos. Várias recomendações têm sido feitas com a finalidade de minimizar os problemas decorrentes de má nutrição, entre estas, estratégias de suplementação, fortificação de alimentos e de diversificação da dieta. Objetivou-se neste trabalho observar o comportamento de parâmetros relacionados às qualidades tecnológica, fisiológica e sanitária do feijão-comum, submetido à aplicação de revestimentos comestíveis biodegradáveis em sua superfície e quantificar o teor de aminoácidos adicionados aos revestimentos, além da determinação da composição centesimal. As análises foram realizadas através de testes fisiológicos, sanitários, físico-químicos e sensoriais. O tempo de cocção para todos os tratamentos durante o período de armazenamento, não ultrapassou 30 minutos. As características do perfil sensorial avaliadas mostraram que os revestimentos testados indicaram aceitabilidade pelo consumidor. Os tratamentos analisados pelo parâmetro luminosidade não apresentaram escurecimento da cor durante o armazenamento, possivelmente devido à presença dos aminoácidos adicionados aos revestimentos. Na avaliação da qualidade sanitária foi observado o crescimento de Sclerotinia sclerotiorum. Na realização do teste de preferência para Zabrotes subfasciatus, com chance de escolha, pode ser verificado que este apresentou atratividade maior para os grãos sem revestimento (controle) e aqueles revestidos com cera de carnaúba. O teor de umidade e a atividade de água permaneceram praticamente constantes, mas apresentaram diferença entre os tratamentos. Os maiores valores médios da metionina e da cisteína foram quantificados no tratamento que continha fécula de mandioca, tanto no caldo quanto nos grãos do feijão cozidos. A adição dos aminoácidos sulfurados limitantes no feijão-comum (metionina e cisteína) em revestimentos comestíveis pode ser uma alternativa viável para que a ingestão diária desses aminoácidos forneça uma proteína de boa qualidade na dieta.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de ViçosaDoutorado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosRevestimento antimicrobianoRevestimento funcionalFeijãoEnriquecimentoQualidadeAntimicrobial coatingFunctional coatingBeanEnrichmentQualityCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOSRevestimento ativo enriquecido com aminoácidos em feijão-comumActive coating enriched with amino acids in common beaninfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf1433865https://locus.ufv.br//bitstream/123456789/431/1/texto%20completo.pdf9e725572ea7e638fbe7a22bce606972dMD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain271614https://locus.ufv.br//bitstream/123456789/431/2/texto%20completo.pdf.txt7de3582e869692b096e3f13939776c07MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3595https://locus.ufv.br//bitstream/123456789/431/3/texto%20completo.pdf.jpg33315db506c9d75cee1b16d7b0b70d97MD53123456789/4312016-04-06 23:04:21.142oai:locus.ufv.br:123456789/431Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-07T02:04:21LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.por.fl_str_mv Revestimento ativo enriquecido com aminoácidos em feijão-comum
dc.title.alternative.eng.fl_str_mv Active coating enriched with amino acids in common bean
title Revestimento ativo enriquecido com aminoácidos em feijão-comum
spellingShingle Revestimento ativo enriquecido com aminoácidos em feijão-comum
Sousa, Solange de
Revestimento antimicrobiano
Revestimento funcional
Feijão
Enriquecimento
Qualidade
Antimicrobial coating
Functional coating
Bean
Enrichment
Quality
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
title_short Revestimento ativo enriquecido com aminoácidos em feijão-comum
title_full Revestimento ativo enriquecido com aminoácidos em feijão-comum
title_fullStr Revestimento ativo enriquecido com aminoácidos em feijão-comum
title_full_unstemmed Revestimento ativo enriquecido com aminoácidos em feijão-comum
title_sort Revestimento ativo enriquecido com aminoácidos em feijão-comum
author Sousa, Solange de
author_facet Sousa, Solange de
author_role author
dc.contributor.authorLattes.por.fl_str_mv http://lattes.cnpq.br/7706343949977030
dc.contributor.author.fl_str_mv Sousa, Solange de
dc.contributor.advisor-co1.fl_str_mv Faroni, Lêda Rita D'antonino
dc.contributor.advisor-co1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783317H2
dc.contributor.advisor-co2.fl_str_mv Andrade, Nélio José de
dc.contributor.advisor-co2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788281Y5
dc.contributor.advisor1.fl_str_mv Soares, Nilda de Fatima Ferreira
dc.contributor.advisor1Lattes.fl_str_mv SOARES, N. F. F.
dc.contributor.referee1.fl_str_mv Silva, Washington Azevedo da
dc.contributor.referee1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4765007Y5
dc.contributor.referee2.fl_str_mv Medeiros, Eber Antonio Alves
dc.contributor.referee2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4123487U5
dc.contributor.referee3.fl_str_mv Paula Júnior, Trazilbo José de
dc.contributor.referee3Lattes.fl_str_mv http://lattes.cnpq.br/7899276097018876
contributor_str_mv Faroni, Lêda Rita D'antonino
Andrade, Nélio José de
Soares, Nilda de Fatima Ferreira
Silva, Washington Azevedo da
Medeiros, Eber Antonio Alves
Paula Júnior, Trazilbo José de
dc.subject.por.fl_str_mv Revestimento antimicrobiano
Revestimento funcional
Feijão
Enriquecimento
Qualidade
topic Revestimento antimicrobiano
Revestimento funcional
Feijão
Enriquecimento
Qualidade
Antimicrobial coating
Functional coating
Bean
Enrichment
Quality
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
dc.subject.eng.fl_str_mv Antimicrobial coating
Functional coating
Bean
Enrichment
Quality
dc.subject.cnpq.fl_str_mv CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
description Beans is one the most consumed legumes in developing countries. However, this food is also consumed in developed countries, although in small amounts. Bean is the third legume more important of world. The parameters that confer the bean its technological and nutritional quality are related with genetic variation, and environmental and their interaction. The sanitary quality of seeds is evaluated mainly for sanity test, which stablish the presence or absence of insects pest and microorganisms. Recommendations have been suggested to minimize the problems resulting from bad nutrition, among them, strategies of supplementation, food fortification and diet diversification have been proposed. This work aimed to observe the behaviour of parameters related to technological, physiological and sanitary qualities of common bean conditioned with the application of biodegradable edible coatings, and also, to determinate the proximate composition. The analysis were accomplished by means of physiology, sanitary, physicochemical and sensorial tests. The cooking time for all treatments in the storage time was smaller than 30 minutes. The evaluated sensorial profile characteristics indicated that tested coatings were accepted by consumers. The luminosity of bean treated with active coatings did not presented changes, which indicate that no darkening process occurred throughout storage time, probably due of the presence of amino acids added to the coatings. In the sanitary quality evaluation was observed the growth of Slerotinia sclerotiorum. Also, the preference test, with free choice, showed that Zabrotes subfasciatus presented greater attractiveness for the grains without coating (control) and those coatings with carnauba wax. The moisture content and the activity water remained stable, but presented difference between treatments. The higher average values for methionine and cysteine were quantified in cassava starch treatment, in the broth as well as in the cooked bean grains. The addition of sulphur amino acids (methionine and cysteine), which are limited in common bean, in edible coatings can be a viable alternative for the daily intake of these amino acids and provide a good quality protein in the diet.
publishDate 2010
dc.date.issued.fl_str_mv 2010-12-10
dc.date.available.fl_str_mv 2011-09-15
2015-03-26T12:25:00Z
dc.date.accessioned.fl_str_mv 2015-03-26T12:25:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.citation.fl_str_mv SOUSA, Solange de. Active coating enriched with amino acids in common bean. 2010. 155 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2010.
dc.identifier.uri.fl_str_mv http://locus.ufv.br/handle/123456789/431
identifier_str_mv SOUSA, Solange de. Active coating enriched with amino acids in common bean. 2010. 155 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2010.
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