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

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dc.contributorNATHAN LEVIEN VANIER, UNIVERSIDADE FEDERAL DE PELOTAS; CRISTIANO DIETRICH FERREIRA, UNIVERSIDADE FEDERAL DE PELOTAS; IGOR DA SILVA LINDEMANN, UNIVERSIDADE FEDERAL DE PELOTAS; JAQUELINE POZZADA SANTOS, UNIVERSIDADE FEDERAL DE PELOTAS; PRISCILA ZACZUK BASSINELLO, CNPAF; MOACIR CARDOSO ELIAS', UNIVERSIDADE FEDERAL DE PELOTAS.
dc.creatorVANIER, N. L.
dc.creatorFERREIRA, C. D.
dc.creatorLINDEMANN, I. da S.
dc.creatorSANTOS, J. P.
dc.creatorBASSINELLO, P. Z.
dc.creatorELIAS, M. C.
dc.date2020-01-15T18:13:24Z
dc.date2020-01-15T18:13:24Z
dc.date2020-01-15
dc.date2019
dc.date2020-02-13T11:11:11Z
dc.date.accessioned2026-07-01T00:05:03Z
dc.descriptionA 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 ?Pérola? 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.
dc.identifierRevista Brasileira de Ciências Agrárias, v. 14, n. 3, e5675, 2019.
dc.identifier1981-0997
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1118816
dc.identifier10.5039/agraria.v14i3a5675
dc.identifier.urihttp://hdl.handle.net/123456789/396995
dc.languageeng
dc.rightsopenAccess
dc.subjectFeijão carioca
dc.subjectFeijão Preto
dc.subjectPhaseolus Vulgaris
dc.subjectCocção
dc.subjectPropriedade Físico-Química
dc.subjectAmido
dc.subjectBeans
dc.subjectCooking
dc.subjectBlack beans
dc.subjectPasting properties
dc.subjectStarch
dc.titlePhysicochemical and technological properties of common bean cultivars (Phaseolus vulgaris L.) grown in Brazil and their starch characteristics.
dc.typeArtigo de periódico

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