Physicochemical and technological properties of common bean cultivars (Phaseolus vulgaris L.) grown in Brazil and their starch characteristics

被引：5
|
作者：
Vanier, Nathan Levien [1 ]
Ferreira, Cristiano Dietrich [1 ]
Lindemann, Igor da Silva [1 ]
Santos, Jaqueline Pozzada [1 ]
Bassinello, Priscila Zaczuk [1 ]
Elias, Moacir Cardoso [1 ]
机构：
[1] Univ Fed Pelotas, Dept Ciencia & Tecnol Agroind, Pelotas, RS, Brazil
来源：
REVISTA BRASILEIRA DE CIENCIAS AGRARIAS-AGRARIA | 2019年 / 14卷 / 03期
关键词：
black bean; carioca bean; cooking time; pasting properties; WAXY; CRYSTALLINITY; STORAGE; QUALITY; PEA;
D O I：
10.5039/agraria.v14i3a5675
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
A great diversity of bean cultivars is developed each year, but, to our knowledge, there is a dearth of information regarding the physicochemical and technological properties of the grains, as well as its starch characteristics. Therefore, this study aims to evaluate the physicochemical and technological properties of five cultivars from the carioca bean group and five cultivars from the black bean group as freshly harvested grains. Moreover, the physicochemical, crystallinity and pasting properties of isolated starch were also determined. The results showed differences in all of the studied properties as a function of genotype. High grain thickness and low seed coat percentage were associated with the low cooking time. The highest protein and starch content were exhibited by grains from the "Perola" and "Estilo" cultivars, respectively. Similar crystalline structure was observed in all starches, but the relative crystallinity and the physicochemical and pasting properties were dependent on the cultivar.
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页数：10
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