Technological quality of common beans (Phaseolus vulgaris, L.) from seven cultivars: water absorption, cooking time hard-shell, and iron and zinc contents before and after different home cooking methods

Autor: Corr?a, Mariana Marques
Přispěvatelé: Carvalho, Lucia Maria Jaeger de
Jazyk: portugalština
Rok vydání: 2007
Předmět:
Zdroj: Biblioteca Digital de Teses e Dissertações da UFRRJ
Universidade Federal Rural do Rio de Janeiro (UFRRJ)
instacron:UFRRJ
Popis: Made available in DSpace on 2016-04-28T14:54:32Z (GMT). No. of bitstreams: 1 2007 - Mariana Marques Corr?a.pdf: 803033 bytes, checksum: af34787b219c92df76a659ded157ae4c (MD5) Previous issue date: 2007-07-11 Grain legumes play an important role in human nutrition, especially in the diet of the people from low-income groups in developing countries. Beans are especially important for Brazil, not only because the country is the largest worldwide producer and consumer, but also because beans are one of the main proteic foods for the Brazilian population.The recommendation of new beans cultivars in Brazil has been accomplished due to their agronomic characteristics. During the process of cultivar releasing and registration, several marketing requeriments, as important as yelding potential and disease resistance, should be taken into account in the bean breading program.Considering the high beans consumption by the in development countries; the importance of the micronutrients iron and zinc for the human nutrition, and lack of studies on the influence of the previous immersion and the cooking in the content of these minerals, the present study had as objectives to evaluate the technological quality of seven common beans (Phaseolus vulgaris, L) cultivars from different commercial groups, cultivated at EMBRAPA Rice and Beans, in Santo Ant?nio de Goi?s GO, in the same area and planting time (winter): BRS Vereda (rosinha); BRS Timb? (roxinho); BRS Grafite (preto); BRS Radiante (rajado); BRS Pontal (carioca); BRS Marfim (mulatinho) e BRS Jalo Precoce (jalo) in relation to the water absorption capacity, hard-shell and the cooking time before and after the immersion and to evaluate the iron and zinc contents in the raw grains, and in those cooked in different homecooking methods. The BRS Vereda and BRS Timb? cultivars presented the highest Fe and Zn contents after all cooking methods applied. However, the BRS Grafite and BRS Marfim also presented high contents of Fe and Zn but low Fe and Zn contents in the raw beans when compared with those of BRS Vereda and BRS Timb?. The cooking methods influenced the Fe and Zn contents in different ways. The cooking methods influenced in different ways, the previous immersion benefited the Fe contents, and the use of the pressurized pot in the zinc contents, being verified that the immersion followed by the cooking in the pressurized pot reduced in 71,15% the cooking time for all cultivars being the best method to cook and to preserve these nutrients, what corroborates with the practice of most population. The percentage of absorved water increased in a quadratic way for all cultivars evaluated, which presented different results during the immersion. However, they presented similar water absorption capacities (average of 107.52 %). The hard shell percentage showed a positive correlation with the absorption capaciy Os gr?os de leguminosas ocupam importante papel na nutri??o humana, especialmente participando na dieta padr?o de pessoas do grupo de baixa renda de pa?ses em desenvolvimento e subdesenvolvidos. O feij?o tem especial import?nica no Brasil, n?o somente pelo pa?s ser o maior produtor e consumidor mundial, mas tamb?m por ser o feij?o um dos principais alimentos prot?icos do povo brasileiro. No Brasil, a recomenda??o de novas cultivares de feij?o tem sido realizada em fun??o de suas caracter?sticas agron?micas, e certas exig?ncias de mercado t?m de ser atendidas, entre elas, t?o importante quanto a produtividade est? a qualidade tecnol?gica do gr?o. Considerando o alto consumo de feij?o nos pa?ses em desenvolvimento, a import?ncia dos micronutrientes ferro e zinco para a nutri??o humana e a car?ncia de estudos sobre a influ?ncia da macera??o e do cozimento nos teores destes minerais, o presente estudo teve como objetivo avaliar a qualidade tecnol?gica de sete cultivares de feij?o, de diferentes grupos comerciais quanto a capacidade de absor??o de ?gua, ao hard-shell e aos teores de Fe e Zn nos gr?os crus e nos cozidos por diferentes m?todos, a fim de comparar a influ?ncia do cozimento nos teores de minerais. As cultivares avaliadas foram plantadas na Embrapa Arroz e Feij?o, em Santo Ant?nio de Goi?s GO, na mesma ?rea e ?poca de plantio (inverno) sendo elas: BRS Vereda (rosinha); BRS Timb? (roxinho); BRS Grafite (preto); BRS Radiante (rajado); BRS Pontal (carioca); BRS Marfim (mulatinho) e BRS Jalo Precoce (jalo). P?de-se concluir que apenas as cultivares BRS Radiante e BRS Jalo Precoce, foram inferiores ?s demais quanto ao tempo de cozimento e ao percentual de hard-shell, respectivamente. As cultivares BRS Vereda e a BRS Timb?, se destacaram entre as demais, apresentando os maiores teores de Fe e Zn em todos os tratamentos (cozimentos) aplicados, por?m a BRS Grafite e a BRS Marfim, tamb?m, merecem destaque, uma vez que foram superadas apenas no gr?o cru, quanto a estes micronutrientes. Os tratamentos influenciaram de maneiras distintas nos teores de Fe e Zn, tendo a macera??o beneficiado o teor de Fe, o cozimento em panela de press?o, o teor de Zn e, a macera??o pr?via ao cozimento representou uma economia m?dia de 71,15%. Desta forma, verificou-se que a macera??o seguida do cozimento, em panela de press?o, ? o melhor m?todo para preparo do feij?o, corroborando com a pr?tica da maioria da popula??o. O percentual de ?gua absorvida aumentou de forma quadr?tica em todas as cultivares, as quais apresentaram diferentes valores durante a macera??o. Entretanto, apresentaram absor??o de ?gua semelhantes (107,52%). O percentual de hard-shell apresentou correla??o positiva com a capcidade de absor??o de ?gua.
Databáze: OpenAIRE
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