Aging indicators for stored carioca beans

Bento, Juliana Aparecida Correia; Lanna, Anna Cristina; Bassinello, P. Z.; Oomah, B. Dave; Pimenta, Maria Eunice Bertelli; Carvalho, Rosângela Nunes; Moreira, Alécio Souza

doi:10.1016/j.foodres.2020.109249

Cited by 22 publications

(31 citation statements)

References 39 publications

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“…The time for beans to reach the desired degree of softness, determined as cooking time, is a critical attribute for consumers. Cooking time can also be evaluated by the resistance to cooking generally determined using the Mattson cooker (Figure 1; Proctor and Watts, 1987;Bento et al, 2020a). Freshly harvested grains have less resistance to cooking.…”

Section: Resistance To Cooking/cooking Timementioning

confidence: 99%

Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

et al. 2021

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The culinary quality of carioca beans is related to their market value and consumer acceptability. The depreciation of the cooking/technological quality of the product occurs mainly because of the integument browning and the longer cooking time of the grains, which are influenced by the storage time and conditions. The loss of culinary quality reduces the market value of carioca beans because consumers reject darkened grains that are attributed to a longer cooking time. As a result, cooking time (resistance to cooking), the color of the integument, and the texture of the cooked beans are determinant factors in the acceptance of carioca bean cultivars. The browning of the grain integument and the cooking time mainly depends on the environmental conditions, storage time, the tegument of each genotype, and the chemical and physical properties of the cotyledons. Therefore, this review aims to survey the scientific literature on the extrinsic and intrinsic factors that affect the culinary quality of carioca beans.

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Section: Resistance To Cooking/cooking Timementioning

confidence: 99%

Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

et al. 2021

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“…The color of raw (RW) and cooked beans (CO) was determined in a Hunterlab colorimeter (Colorquest), which considers the Cielab system (L* a* b*), responsible for luminosity and intensity of red and yellow color, respectively. Results obtained were presented in terms of luminosity (L*), chromaticity a* and b*, and total color difference (∆E*) as described by Bento et al (2020).…”

Section: Parameters For Bean Colormentioning

confidence: 99%

“…During conventional storage, when conditions are not controlled, carioca beans tend to develop undesirable characteristics in terms of quality. Among these characteristics the darkening of tegument is the parameter that consumer associates with a longer cooking time and considers that product is old (Alvares et al, 2020;Bento et al, 2020;de Farias, Devilla, Silva, Bento, & Bassinello, 2020;Rupollo et al, 2011;Vanier et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

The convenience of non-conventional methods for evaluation of the culinary quality of beans

Bento

Bassinello

Cruz

et al. 2020

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The standard Mattson method to evaluate the cooking time of beans on breeding programs presents disadvantages. We have tested and improved a non-conventional method previously proposed to evaluate the percentage of cooked grains on an automatic pressure cooker. It showed a similar trend as Mattson’s for the cooking behavior of contrasting genotypes, but the first showed a higher correlation with sensory tests. Differently, it is closer to the Brazilian domestic bean preparation. It is a simple and more affordable procedure for application in a huge routine, once it requires a shorter time to run simultaneously a larger number of samples with confident results. Its positive correlation with sensory analysis helps breeders to select promising genotypes from early breeding generations to attend consumer demands more efficiently. We recommend the standard method be used preferably to evaluate the advanced generations to validate the cooking quality of selected materials and to attend cultivar releasing normative.

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“…The carioca group beans are the most cultivated and consumed in Brazil. However, the integument of this bean darkens very quickly during storage and the bean itself also hardens rapidly, economically depreciating the product (Bento, Lanna, et al, 2020;de Farias, Devilla, Silva, Bento, & Bassinello, 2020). Therefore, the use of these aged grains as ingredient in the development of new products is an alternative to reuse these, in addition to providing foods with high nutritional value (Bassinello, Bento, Gomes, Caliari, & Oomah, 2020;Krisnawati & Adie, 2015).…”

Section: Introductionmentioning

confidence: 99%

Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum

Bento

Bassinello

Colombo

et al. 2021

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This work has the objective of producing inoculum to enable tempeh production from aged common bean, by checking fermentation development according to the soybean/common bean ratio and defining the procedure for tempeh preparing in compliance with regulation on standards for acceptable microbiological contamination. Tempehs of common bean (BT), soybean (ST) and both (SBT) were produced by two methods (traditional and modified). The viable BT was used for hamburger preparation, which was evaluated for sensory acceptance in comparison to the traditional ST. The best inoculum Rhizopus oligosporus obtained was made with a medium with rice flour and presented a cell concentration of 106cells/mL. Tempehs made in a traditional method presented a bacterium grown beyond limit allowed by regulation. Instead, the modified method can be recommended to the industries to ensure the sanitary quality of tempeh. Finally, BT hamburger had a good acceptance (58%) regarding general appearance, but its flavor must be improved.

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Aging indicators for stored carioca beans

Cited by 22 publications

References 39 publications

Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

The convenience of non-conventional methods for evaluation of the culinary quality of beans

Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum

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