Caracterização de cultivares de feijão para pré- de grãos desidratados de cozimento rápido e processamento industrial

Detalhes bibliográficos
Autor(a) principal: Schoeninger, Vanderleia
Data de Publicação: 2015
Tipo de documento: Tese
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações do UNIOESTE
Texto Completo: http://tede.unioeste.br:8080/tede/handle/tede/2687
Resumo: Currently an alternative that meets the demands of the modern consumer is the industrial processing. Due to the necessity of scientific materials about beans industrial processing in the national literature, then the objective in the first stage of this work (Paper 1) was prepare a review about this topic. Were presented some concepts and details of the industrial processing, unit operations and quality parameters evaluated in canned beans. In sequence (Paper 2) were presented the results of the study that evaluated the adaptability of eight bean cultivars for industrial processing. Cultivars evaluated were by commercial Carioca class: BRS Perola, BRS Estilo, BRS Ametista e BRS Notável and also the Black class: IPR Uirapuru, BRS Campeiro, BRS Esteio and BRS Esplendor. First the physical parameters of the grains were evaluated: water content, measurement of the size, roundness, weight of 100 seeds, density, bulk density, apparent moisture ratio and color components. Then the beans were processed at an industry of canning, using cans with a capacity of 420 g, in which the samples were put without the use of soaking. For sauce was used water at a temperature of 75°C and the cooking process and sterilization was performed in a rotary retort. The quality parameters were evaluated in canned beans: total, net and drained weight, headspace, damage index, color, soluble solids and total solids in the sauce, texture, acidity and pH. Data were submitted to multivariate analysis: Principal Components and Hierarchical Clustering. As a result it was found that the Carioca class BRS Estilo differs from others due to low drained weight that contributed to the increase of total solids in the broth, with low hardness values, not adapting to the type of process used in this experiment. In Black class were observed similar quality characteristics between cultivars BRS Esplendor and IPR Uirapuru, and between BRS Campeiro and BRS Esteio, especially this last one by having smaller index of damaged grains after processing. Lastly, in the last work (Paper 3) was presented information about a different option of product by beans, the quick cooking dehydrated, pointing details of the processing and the performance of Brazilian bean varieties, as well as the technological quality of the final product. In the processing of quick-cooking dried beans was used a Central Composite Design (CCD) with two factors. The first factor was cultivar, evaluating BRS Pérola, BRS Madrepérola, BRS Estilo and IAPAR 81. The second factor was concentration of NaHCO3 used in soaking operation followed by drying of the beans. Were evaluated the parameters: cooking time, damage index and color difference in the processed product. It was found that the effects on these quality parameters are dependent upon the cultivar factor, because BRS Estilo and BRS Madrepérola stood out due to reduced cooking time and color difference when compared to BRS Pérola and IAPAR 81. For BRS Estilo cultivar the increased of NaHCO3 concentration in the soaking reduced significantly the cooking time, with lower rates of damage when compared to BRS Madrepérola. Finally, the information in this work intends to contribute with future research on this topic and therefore increase the bean consumption, whether in the form of an innovative product like the quick cooking dehydrated or as canned beans.
id UNIOESTE-1_5e23d882a7189e09f3d4a063db120e9c
oai_identifier_str oai:tede.unioeste.br:tede/2687
network_acronym_str UNIOESTE-1
network_name_str Biblioteca Digital de Teses e Dissertações do UNIOESTE
repository_id_str
spelling Coelho, Silvia Renata MachadoCPF:88213943600http://lattes.cnpq.br/3554106124561773Roman, Janesca AlbanCPF:02188818946http://lattes.cnpq.br/4429673395732468Viecelli, Clair AparecidaCPF:03654417914http://lattes.cnpq.br/0219320686223781Silva, Ortencia Leocadia Gonzalez daCPF:04119691888http://lattes.cnpq.br/4145553187430639Christ, DivairCPF:66206863972http://lattes.cnpq.br/6200553304840204CPF:05436558909http://lattes.cnpq.br/7896063674166586Schoeninger, Vanderleia2017-07-10T19:24:03Z2016-01-202015-10-26SCHOENINGER, Vanderleia. Characterization of bean cultivars for preprocessing of dehydrated quick-cooking grains and industrial canning. 2015. 93 f. Tese (Doutorado em Engenharia) - Universidade Estadual do Oeste do Parana, Cascavel, 2015.http://tede.unioeste.br:8080/tede/handle/tede/2687Currently an alternative that meets the demands of the modern consumer is the industrial processing. Due to the necessity of scientific materials about beans industrial processing in the national literature, then the objective in the first stage of this work (Paper 1) was prepare a review about this topic. Were presented some concepts and details of the industrial processing, unit operations and quality parameters evaluated in canned beans. In sequence (Paper 2) were presented the results of the study that evaluated the adaptability of eight bean cultivars for industrial processing. Cultivars evaluated were by commercial Carioca class: BRS Perola, BRS Estilo, BRS Ametista e BRS Notável and also the Black class: IPR Uirapuru, BRS Campeiro, BRS Esteio and BRS Esplendor. First the physical parameters of the grains were evaluated: water content, measurement of the size, roundness, weight of 100 seeds, density, bulk density, apparent moisture ratio and color components. Then the beans were processed at an industry of canning, using cans with a capacity of 420 g, in which the samples were put without the use of soaking. For sauce was used water at a temperature of 75°C and the cooking process and sterilization was performed in a rotary retort. The quality parameters were evaluated in canned beans: total, net and drained weight, headspace, damage index, color, soluble solids and total solids in the sauce, texture, acidity and pH. Data were submitted to multivariate analysis: Principal Components and Hierarchical Clustering. As a result it was found that the Carioca class BRS Estilo differs from others due to low drained weight that contributed to the increase of total solids in the broth, with low hardness values, not adapting to the type of process used in this experiment. In Black class were observed similar quality characteristics between cultivars BRS Esplendor and IPR Uirapuru, and between BRS Campeiro and BRS Esteio, especially this last one by having smaller index of damaged grains after processing. Lastly, in the last work (Paper 3) was presented information about a different option of product by beans, the quick cooking dehydrated, pointing details of the processing and the performance of Brazilian bean varieties, as well as the technological quality of the final product. In the processing of quick-cooking dried beans was used a Central Composite Design (CCD) with two factors. The first factor was cultivar, evaluating BRS Pérola, BRS Madrepérola, BRS Estilo and IAPAR 81. The second factor was concentration of NaHCO3 used in soaking operation followed by drying of the beans. Were evaluated the parameters: cooking time, damage index and color difference in the processed product. It was found that the effects on these quality parameters are dependent upon the cultivar factor, because BRS Estilo and BRS Madrepérola stood out due to reduced cooking time and color difference when compared to BRS Pérola and IAPAR 81. For BRS Estilo cultivar the increased of NaHCO3 concentration in the soaking reduced significantly the cooking time, with lower rates of damage when compared to BRS Madrepérola. Finally, the information in this work intends to contribute with future research on this topic and therefore increase the bean consumption, whether in the form of an innovative product like the quick cooking dehydrated or as canned beans.Atualmente uma alternativa alimentar que atende às demandas do consumidor moderno é o processamento industrial do feijão. Devido à necessidade de materiais científicos sobre processamento industrial do feijão na literatura nacional, objetivou-se na primeira etapa deste trabalho (Artigo 1) elaborar uma revisão de literatura sobre o tema. São apresentados alguns conceitos e detalhes do processamento industrial, das operações unitárias e dos parâmetros de qualidade avaliados no feijão enlatado. Na sequência (Artigo 2), apresentam-se os resultados do trabalho que avaliou a adaptabilidade de oito cultivares de feijão ao processamento industrial. Foram avaliados cultivares da classe comercial Carioca: BRS Pérola, BRS Estilo, BRS Ametista e BRS Notável; da classe Preto: IPR Uirapuru, BRS Campeiro, BRS Esteio e BRS Esplendor. Primeiramente, foram verificados os parâmetros físicos nos grãos: teor de água, aferição das dimensões, esfericidade, massa de 100 grãos, densidade, massa específica aparente, coeficiente de hidratação e componentes de cor. Em seguida, os grãos foram processados em uma indústria do setor, utilizando-se embalagens metálicas com capacidade de 420 g, nas quais as amostras foram acondicionadas sem o emprego de hidratação prévia. Como calda, utilizou-se água na temperatura de 75 °C e o processo de cozimento e esterilização foi realizado em autoclave rotativa. No feijão enlatado, avaliaram-se os parâmetros de qualidade: peso bruto, líquido e drenado, altura de headspace, índice de danos, cor, sólidos solúveis e sólidos totais no caldo, textura, acidez e pH. Os dados foram submetidos à análise multivariada: componentes principais e de agrupamento. Como resultado, verificou-se que, na classe Carioca, o cultivar BRS Estilo diferencia-se dos demais, devido ao baixo peso drenado que contribuiu para o aumento de sólidos totais no caldo, com baixos valores de dureza, não se adaptando ao tipo de processo utilizado neste experimento. Na classe Preto, observaram-se características de qualidade semelhantes entre BRS Esplendor e IPR Uirapuru, e entre BRS Esteio e BRS Campeiro, destacando-se esta última por apresentar menores índices de grãos danificados após o processamento. Por fim, no último trabalho (Artigo 3), apresentam-se informações sobre uma opção diferenciada de produto derivado do feijão, o desidratado de cozimento rápido, apontando-se detalhes sobre o processamento e a performance de diferentes cultivares brasileiros, assim como a qualidade tecnológica. No processamento do feijão desidratado de cozimento rápido foi empregado um delineamento composto central (DCC) com dois fatores. O primeiro fator foi cultivar, avaliando-se BRS Pérola, BRS Madrepérola, BRS Estilo e IAPAR 81; o segundo fator foi a concentração de NaHCO3 (bicarbonato de sódio) empregado na hidratação, seguida da secagem dos grãos. Foram avaliados os parâmetros tempo de cozimento, índice de dano e diferença de cor no produto processado. Verificou-se que os efeitos nos parâmetros de qualidade são dependentes do fator cultivar, visto que BRS Estilo e BRS Madrepérola destacaram-se devido ao menor tempo de cozimento e diferença de cor, quando comparados ao BRS Pérola e IAPAR 81. Para BRS Estilo, o aumento na concentração de NaHCO3 reduz significativamente o tempo de cozimento, com menor índice de dano quando comparado ao cultivar BRS Madrepérola. Por fim, com as informações presentes neste trabalho pretende-se contribuir com pesquisas futuras sobre o tema e dessa forma incrementar o consumo do feijão, seja na forma de um produto inovador como o desidratado de cozimento rápido ou na forma de enlatado.Made available in DSpace on 2017-07-10T19:24:03Z (GMT). No. of bitstreams: 1 Tese revisada_ (Vanderleia) 29 10 2015.pdf: 2119451 bytes, checksum: 2a331a8e454522cd4dc600544af51cd4 (MD5) Previous issue date: 2015-10-26application/pdfporUniversidade Estadual do Oeste do ParanaPrograma de Pós-Graduação "Stricto Sensu" em Engenharia AgrícolaUNIOESTEBREngenhariaPhaseolus vulgaris L.feijão enlatadofeijão de cozimento rápidohidrataçãobicarbonato de sódio, secagemPhaseolus vulgaris L.canned beansquick cooking beanssoakingsodium bicarbonate, dryingCNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLACaracterização de cultivares de feijão para pré- de grãos desidratados de cozimento rápido e processamento industrialCharacterization of bean cultivars for preprocessing of dehydrated quick-cooking grains and industrial canninginfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do UNIOESTEinstname:Universidade Estadual do Oeste do Paraná (UNIOESTE)instacron:UNIOESTEORIGINALTese revisada_ (Vanderleia) 29 10 2015.pdfapplication/pdf2119451http://tede.unioeste.br:8080/tede/bitstream/tede/2687/1/Tese+revisada_+%28Vanderleia%29+29+10+2015.pdf2a331a8e454522cd4dc600544af51cd4MD51tede/26872017-07-11 10:12:52.065oai:tede.unioeste.br:tede/2687Biblioteca Digital de Teses e Dissertaçõeshttp://tede.unioeste.br/PUBhttp://tede.unioeste.br/oai/requestbiblioteca.repositorio@unioeste.bropendoar:2017-07-11T13:12:52Biblioteca Digital de Teses e Dissertações do UNIOESTE - Universidade Estadual do Oeste do Paraná (UNIOESTE)false
dc.title.por.fl_str_mv Caracterização de cultivares de feijão para pré- de grãos desidratados de cozimento rápido e processamento industrial
dc.title.alternative.eng.fl_str_mv Characterization of bean cultivars for preprocessing of dehydrated quick-cooking grains and industrial canning
title Caracterização de cultivares de feijão para pré- de grãos desidratados de cozimento rápido e processamento industrial
spellingShingle Caracterização de cultivares de feijão para pré- de grãos desidratados de cozimento rápido e processamento industrial
Schoeninger, Vanderleia
Phaseolus vulgaris L.
feijão enlatado
feijão de cozimento rápido
hidratação
bicarbonato de sódio, secagem
Phaseolus vulgaris L.
canned beans
quick cooking beans
soaking
sodium bicarbonate, drying
CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA
title_short Caracterização de cultivares de feijão para pré- de grãos desidratados de cozimento rápido e processamento industrial
title_full Caracterização de cultivares de feijão para pré- de grãos desidratados de cozimento rápido e processamento industrial
title_fullStr Caracterização de cultivares de feijão para pré- de grãos desidratados de cozimento rápido e processamento industrial
title_full_unstemmed Caracterização de cultivares de feijão para pré- de grãos desidratados de cozimento rápido e processamento industrial
title_sort Caracterização de cultivares de feijão para pré- de grãos desidratados de cozimento rápido e processamento industrial
author Schoeninger, Vanderleia
author_facet Schoeninger, Vanderleia
author_role author
dc.contributor.advisor1.fl_str_mv Coelho, Silvia Renata Machado
dc.contributor.advisor1ID.fl_str_mv CPF:88213943600
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/3554106124561773
dc.contributor.referee1.fl_str_mv Roman, Janesca Alban
dc.contributor.referee1ID.fl_str_mv CPF:02188818946
dc.contributor.referee1Lattes.fl_str_mv http://lattes.cnpq.br/4429673395732468
dc.contributor.referee2.fl_str_mv Viecelli, Clair Aparecida
dc.contributor.referee2ID.fl_str_mv CPF:03654417914
dc.contributor.referee2Lattes.fl_str_mv http://lattes.cnpq.br/0219320686223781
dc.contributor.referee3.fl_str_mv Silva, Ortencia Leocadia Gonzalez da
dc.contributor.referee3ID.fl_str_mv CPF:04119691888
dc.contributor.referee3Lattes.fl_str_mv http://lattes.cnpq.br/4145553187430639
dc.contributor.referee4.fl_str_mv Christ, Divair
dc.contributor.referee4ID.fl_str_mv CPF:66206863972
dc.contributor.referee4Lattes.fl_str_mv http://lattes.cnpq.br/6200553304840204
dc.contributor.authorID.fl_str_mv CPF:05436558909
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/7896063674166586
dc.contributor.author.fl_str_mv Schoeninger, Vanderleia
contributor_str_mv Coelho, Silvia Renata Machado
Roman, Janesca Alban
Viecelli, Clair Aparecida
Silva, Ortencia Leocadia Gonzalez da
Christ, Divair
dc.subject.por.fl_str_mv Phaseolus vulgaris L.
feijão enlatado
feijão de cozimento rápido
hidratação
bicarbonato de sódio, secagem
topic Phaseolus vulgaris L.
feijão enlatado
feijão de cozimento rápido
hidratação
bicarbonato de sódio, secagem
Phaseolus vulgaris L.
canned beans
quick cooking beans
soaking
sodium bicarbonate, drying
CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA
dc.subject.eng.fl_str_mv Phaseolus vulgaris L.
canned beans
quick cooking beans
soaking
sodium bicarbonate, drying
dc.subject.cnpq.fl_str_mv CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA
description Currently an alternative that meets the demands of the modern consumer is the industrial processing. Due to the necessity of scientific materials about beans industrial processing in the national literature, then the objective in the first stage of this work (Paper 1) was prepare a review about this topic. Were presented some concepts and details of the industrial processing, unit operations and quality parameters evaluated in canned beans. In sequence (Paper 2) were presented the results of the study that evaluated the adaptability of eight bean cultivars for industrial processing. Cultivars evaluated were by commercial Carioca class: BRS Perola, BRS Estilo, BRS Ametista e BRS Notável and also the Black class: IPR Uirapuru, BRS Campeiro, BRS Esteio and BRS Esplendor. First the physical parameters of the grains were evaluated: water content, measurement of the size, roundness, weight of 100 seeds, density, bulk density, apparent moisture ratio and color components. Then the beans were processed at an industry of canning, using cans with a capacity of 420 g, in which the samples were put without the use of soaking. For sauce was used water at a temperature of 75°C and the cooking process and sterilization was performed in a rotary retort. The quality parameters were evaluated in canned beans: total, net and drained weight, headspace, damage index, color, soluble solids and total solids in the sauce, texture, acidity and pH. Data were submitted to multivariate analysis: Principal Components and Hierarchical Clustering. As a result it was found that the Carioca class BRS Estilo differs from others due to low drained weight that contributed to the increase of total solids in the broth, with low hardness values, not adapting to the type of process used in this experiment. In Black class were observed similar quality characteristics between cultivars BRS Esplendor and IPR Uirapuru, and between BRS Campeiro and BRS Esteio, especially this last one by having smaller index of damaged grains after processing. Lastly, in the last work (Paper 3) was presented information about a different option of product by beans, the quick cooking dehydrated, pointing details of the processing and the performance of Brazilian bean varieties, as well as the technological quality of the final product. In the processing of quick-cooking dried beans was used a Central Composite Design (CCD) with two factors. The first factor was cultivar, evaluating BRS Pérola, BRS Madrepérola, BRS Estilo and IAPAR 81. The second factor was concentration of NaHCO3 used in soaking operation followed by drying of the beans. Were evaluated the parameters: cooking time, damage index and color difference in the processed product. It was found that the effects on these quality parameters are dependent upon the cultivar factor, because BRS Estilo and BRS Madrepérola stood out due to reduced cooking time and color difference when compared to BRS Pérola and IAPAR 81. For BRS Estilo cultivar the increased of NaHCO3 concentration in the soaking reduced significantly the cooking time, with lower rates of damage when compared to BRS Madrepérola. Finally, the information in this work intends to contribute with future research on this topic and therefore increase the bean consumption, whether in the form of an innovative product like the quick cooking dehydrated or as canned beans.
publishDate 2015
dc.date.issued.fl_str_mv 2015-10-26
dc.date.available.fl_str_mv 2016-01-20
dc.date.accessioned.fl_str_mv 2017-07-10T19:24:03Z
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.citation.fl_str_mv SCHOENINGER, Vanderleia. Characterization of bean cultivars for preprocessing of dehydrated quick-cooking grains and industrial canning. 2015. 93 f. Tese (Doutorado em Engenharia) - Universidade Estadual do Oeste do Parana, Cascavel, 2015.
dc.identifier.uri.fl_str_mv http://tede.unioeste.br:8080/tede/handle/tede/2687
identifier_str_mv SCHOENINGER, Vanderleia. Characterization of bean cultivars for preprocessing of dehydrated quick-cooking grains and industrial canning. 2015. 93 f. Tese (Doutorado em Engenharia) - Universidade Estadual do Oeste do Parana, Cascavel, 2015.
url http://tede.unioeste.br:8080/tede/handle/tede/2687
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
dc.publisher.none.fl_str_mv Universidade Estadual do Oeste do Parana
dc.publisher.program.fl_str_mv Programa de Pós-Graduação "Stricto Sensu" em Engenharia Agrícola
dc.publisher.initials.fl_str_mv UNIOESTE
dc.publisher.country.fl_str_mv BR
dc.publisher.department.fl_str_mv Engenharia
publisher.none.fl_str_mv Universidade Estadual do Oeste do Parana
dc.source.none.fl_str_mv reponame:Biblioteca Digital de Teses e Dissertações do UNIOESTE
instname:Universidade Estadual do Oeste do Paraná (UNIOESTE)
instacron:UNIOESTE
instname_str Universidade Estadual do Oeste do Paraná (UNIOESTE)
instacron_str UNIOESTE
institution UNIOESTE
reponame_str Biblioteca Digital de Teses e Dissertações do UNIOESTE
collection Biblioteca Digital de Teses e Dissertações do UNIOESTE
bitstream.url.fl_str_mv http://tede.unioeste.br:8080/tede/bitstream/tede/2687/1/Tese+revisada_+%28Vanderleia%29+29+10+2015.pdf
bitstream.checksum.fl_str_mv 2a331a8e454522cd4dc600544af51cd4
bitstream.checksumAlgorithm.fl_str_mv MD5
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
_version_ 1811723373936377856