Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.).
Legumes play an important role in human nutrition, especially among low-income human groups in developing countries. Beans are particularly important in Brazil for two reasons: Brazil is the largest producer and consumer of grain legumes in the world and the fact that beans are a major source of protein for many people. The objective of this study was to evaluate the hard-shell percentage in seven common beans (Phaseolus vulgaris L) cultivars, by using the Burr cooking method before and after soaking. The following cultivars developed by Embrapa Rice and Beans, in Santo Antônio de Goiás ? GO, obtained from the same area and planting time (winter) were used: BRS Vereda (rosinha); BRS Timbó (roxinho); BRS Grafite (preto); BRS Radiante (rajado); BRS ? Pontal (carioca); BRS Marfim (mulatinho) and Jalo Precoce (jalo). The results revealed significant differences (p<0.05) among the cultivars in relation to hard-shell and cooking time (before and after soaking). The cultivar Jalo Precoce (jalo) presented the highest percentage of hard-shell (42%) and cooking time (67.5 minutes) without previous soaking. The cultivars BRS Timbó (roxinho); BRS Grafite (preto); BRS Pontal (carioca), and BRS Marfim (mulatinho) did not present hard-shell grains.
Main Authors: | , , , , , |
---|---|
Other Authors: | |
Format: | Separatas biblioteca |
Language: | English eng |
Published: |
2010-11-25
|
Subjects: | Tempo de cozimento., Phaseolus vulgaris, Absorção de Água, Feijão., |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/867957 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
dig-alice-doc-867957 |
---|---|
record_format |
koha |
spelling |
dig-alice-doc-8679572017-08-15T21:44:55Z Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.). CORRÊA, M. M. CARVALHO, L. M. J. de NUTTI, M. R. CARVALHO, J. L. V. de HOHN NETO, A. R. RIBEIRO, E. M. G. MARIANA MARQUES CORRÊA, UFRJ; LUCIA MARIA JAEGER DE CARVALHO, UFRJ; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; ANTONIO R. HOHN NETO, UFRJ; EDIANE M. GOMES RIBEIRO, UFRJ. Tempo de cozimento. Phaseolus vulgaris Absorção de Água Feijão. Legumes play an important role in human nutrition, especially among low-income human groups in developing countries. Beans are particularly important in Brazil for two reasons: Brazil is the largest producer and consumer of grain legumes in the world and the fact that beans are a major source of protein for many people. The objective of this study was to evaluate the hard-shell percentage in seven common beans (Phaseolus vulgaris L) cultivars, by using the Burr cooking method before and after soaking. The following cultivars developed by Embrapa Rice and Beans, in Santo Antônio de Goiás ? GO, obtained from the same area and planting time (winter) were used: BRS Vereda (rosinha); BRS Timbó (roxinho); BRS Grafite (preto); BRS Radiante (rajado); BRS ? Pontal (carioca); BRS Marfim (mulatinho) and Jalo Precoce (jalo). The results revealed significant differences (p<0.05) among the cultivars in relation to hard-shell and cooking time (before and after soaking). The cultivar Jalo Precoce (jalo) presented the highest percentage of hard-shell (42%) and cooking time (67.5 minutes) without previous soaking. The cultivars BRS Timbó (roxinho); BRS Grafite (preto); BRS Pontal (carioca), and BRS Marfim (mulatinho) did not present hard-shell grains. 2011-04-10T11:11:11Z 2011-04-10T11:11:11Z 2010-11-25 2010 2011-08-26T11:11:11Z Separatas African Journal of Food Science and Technology, v. 1, n. 1, p. 013-020, jul. 2010 http://www.alice.cnptia.embrapa.br/alice/handle/doc/867957 en eng openAccess |
institution |
EMBRAPA |
collection |
DSpace |
country |
Brasil |
countrycode |
BR |
component |
Bibliográfico |
access |
En linea |
databasecode |
dig-alice |
tag |
biblioteca |
region |
America del Sur |
libraryname |
Sistema de bibliotecas de EMBRAPA |
language |
English eng |
topic |
Tempo de cozimento. Phaseolus vulgaris Absorção de Água Feijão. Tempo de cozimento. Phaseolus vulgaris Absorção de Água Feijão. |
spellingShingle |
Tempo de cozimento. Phaseolus vulgaris Absorção de Água Feijão. Tempo de cozimento. Phaseolus vulgaris Absorção de Água Feijão. CORRÊA, M. M. CARVALHO, L. M. J. de NUTTI, M. R. CARVALHO, J. L. V. de HOHN NETO, A. R. RIBEIRO, E. M. G. Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.). |
description |
Legumes play an important role in human nutrition, especially among low-income human groups in developing countries. Beans are particularly important in Brazil for two reasons: Brazil is the largest producer and consumer of grain legumes in the world and the fact that beans are a major source of protein for many people. The objective of this study was to evaluate the hard-shell percentage in seven common beans (Phaseolus vulgaris L) cultivars, by using the Burr cooking method before and after soaking. The following cultivars developed by Embrapa Rice and Beans, in Santo Antônio de Goiás ? GO, obtained from the same area and planting time (winter) were used: BRS Vereda (rosinha); BRS Timbó (roxinho); BRS Grafite (preto); BRS Radiante (rajado); BRS ? Pontal (carioca); BRS Marfim (mulatinho) and Jalo Precoce (jalo). The results revealed significant differences (p<0.05) among the cultivars in relation to hard-shell and cooking time (before and after soaking). The cultivar Jalo Precoce (jalo) presented the highest percentage of hard-shell (42%) and cooking time (67.5 minutes) without previous soaking. The cultivars BRS Timbó (roxinho); BRS Grafite (preto); BRS Pontal (carioca), and BRS Marfim (mulatinho) did not present hard-shell grains. |
author2 |
MARIANA MARQUES CORRÊA, UFRJ; LUCIA MARIA JAEGER DE CARVALHO, UFRJ; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; ANTONIO R. HOHN NETO, UFRJ; EDIANE M. GOMES RIBEIRO, UFRJ. |
author_facet |
MARIANA MARQUES CORRÊA, UFRJ; LUCIA MARIA JAEGER DE CARVALHO, UFRJ; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; ANTONIO R. HOHN NETO, UFRJ; EDIANE M. GOMES RIBEIRO, UFRJ. CORRÊA, M. M. CARVALHO, L. M. J. de NUTTI, M. R. CARVALHO, J. L. V. de HOHN NETO, A. R. RIBEIRO, E. M. G. |
format |
Separatas |
topic_facet |
Tempo de cozimento. Phaseolus vulgaris Absorção de Água Feijão. |
author |
CORRÊA, M. M. CARVALHO, L. M. J. de NUTTI, M. R. CARVALHO, J. L. V. de HOHN NETO, A. R. RIBEIRO, E. M. G. |
author_sort |
CORRÊA, M. M. |
title |
Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.). |
title_short |
Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.). |
title_full |
Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.). |
title_fullStr |
Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.). |
title_full_unstemmed |
Water absorption, hard shell and cooking time of Common Beans (Phaseolus vulgaris L.). |
title_sort |
water absorption, hard shell and cooking time of common beans (phaseolus vulgaris l.). |
publishDate |
2010-11-25 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/867957 |
work_keys_str_mv |
AT correamm waterabsorptionhardshellandcookingtimeofcommonbeansphaseolusvulgarisl AT carvalholmjde waterabsorptionhardshellandcookingtimeofcommonbeansphaseolusvulgarisl AT nuttimr waterabsorptionhardshellandcookingtimeofcommonbeansphaseolusvulgarisl AT carvalhojlvde waterabsorptionhardshellandcookingtimeofcommonbeansphaseolusvulgarisl AT hohnnetoar waterabsorptionhardshellandcookingtimeofcommonbeansphaseolusvulgarisl AT ribeiroemg waterabsorptionhardshellandcookingtimeofcommonbeansphaseolusvulgarisl |
_version_ |
1756015274207739904 |