Propriedades físico-químicas e tecnológicas de cultivares de feijão comum (Phaseolus vulgaris L.) cultivadas no Brasil e suas características de amido - DOI:10.5039/agraria.v14i3a5675

Nathan Levien Vanier, Cristiano Dietrich Ferreira, Igor da Silva Lindemann, Jaqueline Pozzada Santos, Priscila Zaczuk Bassinello, Moacir Cardoso Elias

Resumo


Uma grande diversidade de cultivares de feijão é cultivada a cada ano, mas, para o nosso conhecimento, há uma escassez de informações sobre as propriedades físico-químicas e tecnológicas desses grãos, bem como de suas características de amido. Portanto, este estudo tem como objetivo avaliar as propriedades físico-químicas e tecnológicas de cinco cultivares do grupo de feijão carioca e cinco cultivares do grupo de feijão preto. Além disso, as propriedades físicoquímicas, de cristalinidade e colagem de amido isolado também foram determinadas. Os resultados mostraram diferenças em todas as propriedades estudadas em função do genótipo. Maior espessura de cotilédone e menor percentagem de tegumento foram associadas com baixo tempo de cocção. O maior teor de proteína e amido foi exibido por grãos das cultivares “Pérola” e “Estilo”, respectivamente. Estrutura cristalina semelhante foi observada em todos os amidos, mas a cristalinidade relativa e as propriedades físico-químicas e de colheita dependeram da cultivar.

Palavras-chave


feijão preto; feijão carioca; tempo de cocção; propriedades de pasta

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Direitos autorais 2019 Nathan Levien Vanier, Cristiano Dietrich Ferreira, Igor da Silva Lindemann, Jaqueline Pozzada Santos, Priscila Zaczuk Bassinello, Moacir Cardoso Elias

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2018

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Revista Brasileira de Ciências Agrárias (Agrária)

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