Processamento em diferentes soluções para obtenção de feijão seco com reduzido tempo de cozimento
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UNIOESTE |
Texto Completo: | http://tede.unioeste.br/handle/tede/5028 |
Resumo: | The Bean (Phaseolus vulgaris L) is one of the main sources of protein for many populations, with low cost, in comparison to animal protein. However, its consumption has been higher, having been reduced due to its long preparation time. The necessity for speed, convenience, and quality in the food preparation is the current reality and the processing industry seeks to meet these aspirations of the modern consumer. In order to reduce the cooking time of beans and other legumes, processing by maceration, a process in which the product remains soaked, before cooking, is a step that allows the absorption of water, essential to ensure softness and to reduce cooking time. Thus, the objective of the present study was to evaluate the effects of grains processing with maceration in different solutions in the quality parameters of Pinto beans, seeking to obtain a dry product with reduced cooking time and maintaining its characteristics in technological quality, using experimental planning techniques. In the first step of the study, Plackett & Burman planning was employed, evaluating the effects of seven factors in the processing: maceration time, sodium bicarbonate concentration (NaHCO3), potassium bicarbonate concentration (KHCO3), sodium carbonate concentration (Na2CO3), potassium carbonate concentration (K2CO3), potassium chloride concentration (KCl), and citric acid concentration (C6H8O7); under the responses: cooking time, percentage of damaged grains, hydration, total solids in the cooking broth, and difference in color of the processed grains compared to the control. In the second step, two plans of the DCC type were used, only with the factors that contributed to reduction of the cooking time and maintenance of technological quality. Grain processing, with concentrations of sodium carbonate and potassium carbonate above 1.5%, used in the maceration of beans, considerably reduced the percentage of damaged grains, the texture, and the cooking time of the grains; however, it darkened the bean tegument, increasing the color differences of the processed grains when compared to the control. The results obtained may contribute to further research on the development of technologies for processing beans with reduced cooking time. |
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Coelho, Silvia Renata Machadohttp://lattes.cnpq.br/3554106124561773Schoeninger, Vanderleiahttp://lattes.cnpq.br/7896063674166586Coelho, Silvia Renata Machadohttp://lattes.cnpq.br/3554106124561773Viecelli, Clair Aparecidahttp://lattes.cnpq.br/0219320686223781Christ, Divairhttp://lattes.cnpq.br/6200553304840204http://lattes.cnpq.br/2778943670426856Paz, Carlos Henrique de Oliveira2020-10-13T17:37:19Z2020-02-17PAZ, Carlos Henrique de Oliveira. Processamento em diferentes soluções para obtenção de feijão seco com reduzido tempo de cozimento. 2020. 71 f. Dissertação (Programa de Pós-Graduação em Engenharia Agrícola) - Universidade Estadual do Oeste do Paraná, Cascavel - PR.http://tede.unioeste.br/handle/tede/5028The Bean (Phaseolus vulgaris L) is one of the main sources of protein for many populations, with low cost, in comparison to animal protein. However, its consumption has been higher, having been reduced due to its long preparation time. The necessity for speed, convenience, and quality in the food preparation is the current reality and the processing industry seeks to meet these aspirations of the modern consumer. In order to reduce the cooking time of beans and other legumes, processing by maceration, a process in which the product remains soaked, before cooking, is a step that allows the absorption of water, essential to ensure softness and to reduce cooking time. Thus, the objective of the present study was to evaluate the effects of grains processing with maceration in different solutions in the quality parameters of Pinto beans, seeking to obtain a dry product with reduced cooking time and maintaining its characteristics in technological quality, using experimental planning techniques. In the first step of the study, Plackett & Burman planning was employed, evaluating the effects of seven factors in the processing: maceration time, sodium bicarbonate concentration (NaHCO3), potassium bicarbonate concentration (KHCO3), sodium carbonate concentration (Na2CO3), potassium carbonate concentration (K2CO3), potassium chloride concentration (KCl), and citric acid concentration (C6H8O7); under the responses: cooking time, percentage of damaged grains, hydration, total solids in the cooking broth, and difference in color of the processed grains compared to the control. In the second step, two plans of the DCC type were used, only with the factors that contributed to reduction of the cooking time and maintenance of technological quality. Grain processing, with concentrations of sodium carbonate and potassium carbonate above 1.5%, used in the maceration of beans, considerably reduced the percentage of damaged grains, the texture, and the cooking time of the grains; however, it darkened the bean tegument, increasing the color differences of the processed grains when compared to the control. The results obtained may contribute to further research on the development of technologies for processing beans with reduced cooking time.O feijão (Phaseolus vulgaris L) é uma das principais fontes de proteína de muitas populações, com baixo custo, em relação à proteína de origem animal. Porém, seu consumo já foi maior, tendo redução devido ao elevado tempo de preparo. A necessidade de rapidez, comodidade e qualidade no preparo dos alimentos é a realidade atual e a indústria de processamento atua no sentido de atender estas aspirações do consumidor moderno. Visando a obtenção da redução do tempo de cozimento do grão de feijão e outras leguminosas, o processamento por maceração, processo em que o produto permanece em embebição, antes do cozimento, é uma etapa que permite a absorção de água, essencial para garantir maciez e reduzir o tempo de cocção. Assim, o objetivo do presente estudo foi avaliar os efeitos do processamento dos grãos com a operação de maceração em diferentes soluções nos parâmetros de qualidade do feijão carioca, buscando obter um produto seco com tempo de cozimento reduzido e manutenção das características de qualidade tecnológica, utilizando técnicas de planejamento experimental. Na primeira etapa do estudo, foi utilizado o planejamento tipo Plackett & Burman, avaliando os efeitos de sete fatores no processamento: tempo de maceração, concentração de bicarbonato de sódio (NaHCO3), concentração de bicarbonato de potássio (KHCO3), concentração de carbonato de sódio (Na2CO3), concentração de carbonato de potássio (K2CO3), concentração de cloreto de potássio (KCl) e concentração de ácido cítrico (C6H8O7); sob as respostas: tempo de cozimento, porcentagem de grãos danificados, hidratação, sólidos totais no caldo de cozimento e diferença de cor dos grãos processados em relação ao controle. Na segunda etapa, foram utilizados dois planejamentos do tipo DCC, apenas com os fatores que contribuíram para a redução do tempo de cozimento dos grãos e a manutenção de qualidade tecnológica. O processamento dos grãos, com concentrações de carbonato de sódio e carbonato de potássio superiores a 1,5%, utilizadas na maceração do feijão, reduziu consideravelmente a porcentagem de grãos danificados, a textura e o tempo de cozimento dos grãos; porém, escureceu o tegumento do feijão, aumentando as diferenças de cor dos grãos processados em relação ao controle. Os resultados obtidos poderão contribuir para pesquisas que visem o desenvolvimento de tecnologias de processamento do feijão com tempo de cozimento reduzido.Submitted by Neusa Fagundes (neusa.fagundes@unioeste.br) on 2020-10-13T17:37:19Z No. of bitstreams: 2 Carlos_Paz2020.pdf: 1835244 bytes, checksum: 53a1eb629fda249f2ac7b949d817da08 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)Made available in DSpace on 2020-10-13T17:37:19Z (GMT). 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dc.title.por.fl_str_mv |
Processamento em diferentes soluções para obtenção de feijão seco com reduzido tempo de cozimento |
dc.title.alternative.eng.fl_str_mv |
Processing in different solutions for obtaining dry bean with reduced cooking time |
title |
Processamento em diferentes soluções para obtenção de feijão seco com reduzido tempo de cozimento |
spellingShingle |
Processamento em diferentes soluções para obtenção de feijão seco com reduzido tempo de cozimento Paz, Carlos Henrique de Oliveira Qualidade Tecnológica Otimização Maceração Plackett-Burman Delineamento Composto Central Technological quality Optimization Maceration Plackett-Burman Central composite design CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA |
title_short |
Processamento em diferentes soluções para obtenção de feijão seco com reduzido tempo de cozimento |
title_full |
Processamento em diferentes soluções para obtenção de feijão seco com reduzido tempo de cozimento |
title_fullStr |
Processamento em diferentes soluções para obtenção de feijão seco com reduzido tempo de cozimento |
title_full_unstemmed |
Processamento em diferentes soluções para obtenção de feijão seco com reduzido tempo de cozimento |
title_sort |
Processamento em diferentes soluções para obtenção de feijão seco com reduzido tempo de cozimento |
author |
Paz, Carlos Henrique de Oliveira |
author_facet |
Paz, Carlos Henrique de Oliveira |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Coelho, Silvia Renata Machado |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/3554106124561773 |
dc.contributor.advisor-co1.fl_str_mv |
Schoeninger, Vanderleia |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/7896063674166586 |
dc.contributor.referee1.fl_str_mv |
Coelho, Silvia Renata Machado |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/3554106124561773 |
dc.contributor.referee2.fl_str_mv |
Viecelli, Clair Aparecida |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/0219320686223781 |
dc.contributor.referee3.fl_str_mv |
Christ, Divair |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/6200553304840204 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/2778943670426856 |
dc.contributor.author.fl_str_mv |
Paz, Carlos Henrique de Oliveira |
contributor_str_mv |
Coelho, Silvia Renata Machado Schoeninger, Vanderleia Coelho, Silvia Renata Machado Viecelli, Clair Aparecida Christ, Divair |
dc.subject.por.fl_str_mv |
Qualidade Tecnológica Otimização Maceração Plackett-Burman Delineamento Composto Central |
topic |
Qualidade Tecnológica Otimização Maceração Plackett-Burman Delineamento Composto Central Technological quality Optimization Maceration Plackett-Burman Central composite design CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA |
dc.subject.eng.fl_str_mv |
Technological quality Optimization Maceration Plackett-Burman Central composite design |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA |
description |
The Bean (Phaseolus vulgaris L) is one of the main sources of protein for many populations, with low cost, in comparison to animal protein. However, its consumption has been higher, having been reduced due to its long preparation time. The necessity for speed, convenience, and quality in the food preparation is the current reality and the processing industry seeks to meet these aspirations of the modern consumer. In order to reduce the cooking time of beans and other legumes, processing by maceration, a process in which the product remains soaked, before cooking, is a step that allows the absorption of water, essential to ensure softness and to reduce cooking time. Thus, the objective of the present study was to evaluate the effects of grains processing with maceration in different solutions in the quality parameters of Pinto beans, seeking to obtain a dry product with reduced cooking time and maintaining its characteristics in technological quality, using experimental planning techniques. In the first step of the study, Plackett & Burman planning was employed, evaluating the effects of seven factors in the processing: maceration time, sodium bicarbonate concentration (NaHCO3), potassium bicarbonate concentration (KHCO3), sodium carbonate concentration (Na2CO3), potassium carbonate concentration (K2CO3), potassium chloride concentration (KCl), and citric acid concentration (C6H8O7); under the responses: cooking time, percentage of damaged grains, hydration, total solids in the cooking broth, and difference in color of the processed grains compared to the control. In the second step, two plans of the DCC type were used, only with the factors that contributed to reduction of the cooking time and maintenance of technological quality. Grain processing, with concentrations of sodium carbonate and potassium carbonate above 1.5%, used in the maceration of beans, considerably reduced the percentage of damaged grains, the texture, and the cooking time of the grains; however, it darkened the bean tegument, increasing the color differences of the processed grains when compared to the control. The results obtained may contribute to further research on the development of technologies for processing beans with reduced cooking time. |
publishDate |
2020 |
dc.date.accessioned.fl_str_mv |
2020-10-13T17:37:19Z |
dc.date.issued.fl_str_mv |
2020-02-17 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
PAZ, Carlos Henrique de Oliveira. Processamento em diferentes soluções para obtenção de feijão seco com reduzido tempo de cozimento. 2020. 71 f. Dissertação (Programa de Pós-Graduação em Engenharia Agrícola) - Universidade Estadual do Oeste do Paraná, Cascavel - PR. |
dc.identifier.uri.fl_str_mv |
http://tede.unioeste.br/handle/tede/5028 |
identifier_str_mv |
PAZ, Carlos Henrique de Oliveira. Processamento em diferentes soluções para obtenção de feijão seco com reduzido tempo de cozimento. 2020. 71 f. Dissertação (Programa de Pós-Graduação em Engenharia Agrícola) - Universidade Estadual do Oeste do Paraná, Cascavel - PR. |
url |
http://tede.unioeste.br/handle/tede/5028 |
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por |
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por |
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600 600 600 600 |
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2214374442868382015 |
dc.relation.cnpq.fl_str_mv |
9185445721588761555 |
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http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
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http://creativecommons.org/licenses/by-nc-nd/4.0/ |
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Universidade Estadual do Oeste do Paraná Cascavel |
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Programa de Pós-Graduação em Engenharia Agrícola |
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UNIOESTE |
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Brasil |
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Centro de Ciências Exatas e Tecnológicas |
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Universidade Estadual do Oeste do Paraná Cascavel |
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repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações do UNIOESTE - Universidade Estadual do Oeste do Paraná (UNIOESTE) |
repository.mail.fl_str_mv |
biblioteca.repositorio@unioeste.br |
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1801124571151073280 |