Combined selection in carioca beans for grain size, slow darkening and fast-cooking after storage times

Arns, Fernanda Daltrozo; Ribeiro, Nerinéia Dalfollo; Mezzomo, Henrique Caletti; Steckling, Skarlet De Marco; Kläsener, Greice Rosana; Casagrande, Cleiton Renato

doi:10.1007/s10681-018-2149-8

Cited by 23 publications

(58 citation statements)

References 31 publications

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“…The values obtained for carbohydrates showed that the black bean variety has the highest carbohydrate concentration (65.79%), while the reata bean variety has the lowest carbohydrate concentration (57.16%) (Table 4). With regard to the investigations conducted by Campos-Vega [30] and Gómez-Aldapa [33], where carbohydrate concentrations ranged from 51.51% to 56.28%, it is worth noting that the bean varieties in our study significantly exceeded the values obtained by said authors. In our study, the bean variety having the lowest carbohydrate concentration, namely, the reata bean, exceeded the result obtained by the variety having the highest carbohydrate concentration by 0.88% in the above-mentioned study as indicated by the results of said study.…”

Section: Resultscontrasting

confidence: 64%

“…There were significant differences in grain weight among bean varieties, which ranged from 28.86 to 83.72 g (for 100 grains) for the flor de junio and patola varieties, respectively (Table 3). Previous studies performed with varieties of Brazilian bean showed a lower weight ranged from 20.33 and 30.72 g for each 100 grains [30]. This demonstrates that varieties assessed in the current study are larger in size; therefore, they have a higher performance.…”

Section: Resultssupporting

confidence: 53%

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Characterization of Bioactive Compounds, Mineral Content and Antioxidant Capacity in Bean Varieties Grown in Semi-Arid Conditions in Zacatecas, Mexico

Herrera-Hernández

Armendáriz-Fernández

Muñoz-Márquez

et al. 2018

Foods

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This research describes the characterization of bioactive compounds, mineral content, and antioxidant capacity in bean varieties grown in semi-arid conditions in Zacatecas, Mexico. This will provide better progress perspectives for agriculture nationwide and will ensure that bean crops are in the condition to satisfy the population’s nutritional needs by placing it not only as one of the foodstuffs comprising Mexico’s basic diet but also as one of the legumes having greater biofortification potential in Mexico. Eleven bean varieties were collected (flor de mayo, bayo, frijola, patola, navy beans, flor de junio, reata beans, Japanese beans, black beans, canary beans, and pinto Saltillo). The evaluation done included the physical and physico-chemical characteristics, as well as the mineral content, bioactive compounds and antioxidant capacity of these bean varieties. Data gathered were subject to a variance and mean separation analysis. The most remarkable individual results were as follows: Canary beans had the highest iron content (105.29 mg/kg), while bayo beans had the highest zinc concentration (48.18 mg/kg) and reata beans had the highest level of protein (26.88%). The varieties showing the most remarkable results with regard to zinc, iron and protein content and antioxidant capacity were as follows: Flor de junio, flor de mayo, reata beans, navy beans and pinto Saltillo; however, the most remarkable variety in comprehensive terms was flor de junio, which showed a reducing power of 0.20%, an antioxidant capacity of 80.62% inhibition, a protein content of 0.17%, in addition to Ca (0.24%), Fe (90.97 mg/kg), Zn (27.23 mg/kg), fiber (3.22%), energy (353.50 kcal), phenols (94.82 mg gallic acid (GA)/g extract) and flavonoids (1.30 mg mg Cat/g−1 dw). Finally, we came to the conclusion that beans grown in Zacatecas, Mexico, offer a huge benefit to consumers as a result of the mineral, protein, fiber, bioactive compounds, and antioxidant capacity contributions such beans provide. Thus, these beans can be used in a biofortification program using micronutrients to improve their nutritional quality.

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Section: Resultscontrasting

confidence: 64%

Section: Resultssupporting

confidence: 53%

Characterization of Bioactive Compounds, Mineral Content and Antioxidant Capacity in Bean Varieties Grown in Semi-Arid Conditions in Zacatecas, Mexico

Herrera-Hernández

Armendáriz-Fernández

Muñoz-Márquez

et al. 2018

Foods

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“…The values of coefficient of experimental variation ≤20.70% and selective accuracy ≥0.980 (Table 1) showed that the L*, a*, and b* values were evaluated with high experimental precision. Arns et al (2018) also observed high experimental precision when determining L*, a*, and b* values in carioca common bean lines. The lower contribution of the environmental in the expression of the seed coat color in common bean can explain the results obtained.…”

Section: Genetic Variability and Genetic Parameters For Seed Coat Colmentioning

confidence: 71%

“…For carioca beans, the breeding programs have been prioritizing the selection of lighter grains, i.e., L* value ≥55 (Ribeiro et al, 2008), because consumers associate the lighter color with fresh and fast cooking grains. Additionally, carioca beans must have an a* value ≤7 (slightly red shade), and a b* value ≤16 (slightly yellow shade), because these combination of colors results in lighter grains and of slow darkening (Arns et al, 2018). The three superior lines of carioca beans selected by the index were BRS MG Pioneiro, L 61-17, and L 24-17 ( Figure 3D, 3E, and 3F).…”

Section: Combined Selection For Seed Coat Color and Macrominerals In mentioning

confidence: 99%

“…The colorimeter enables one to differentiate the seed coat color using three different parameters: L* characterizes the luminosity (dark to light); a* evaluates the variation of the green to red shades; and b* measures the variation of the blue to yellow shades. These parameters have shown to be effective for the selection of common bean lines with seed coat color pattern that satisfy consumer preference of the black and carioca beans (Ribeiro et al, 2003(Ribeiro et al, , 2008Possobom et al, 2015;Arns et al, 2018). However, the combined selection for seed coat color quantitatively evaluated by L*, a*, and b* values and macromineral concentrations (potassium, calcium, and magnesium) in Mesoamerican common bean is still unprecedented.…”

Section: Introductionmentioning

confidence: 99%

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Research Article Genetic parameters and combined selection for seed coat color and macrominerals in Mesoamerican common bean lines

Ribeiro¹,

Mezzomo²,

Santos³

2019

Genet. Mol. Res.

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The development of common bean cultivars with biofortified grains for macrominerals and a seed coat color pattern that satisfies consumer preference is a new demand of breeding programs. However, combined selection for seed coat color and macromineral concentrations in common beans is unprecedented. The objectives of this work were to obtain estimates of genetic parameters for seed coat color and macromineral concentrations in a recombinant inbred line population of Mesoamerican common beans and to select superior common bean lines for a biofortification program. A biparental cross BRS Esteio × SCS 205 Riqueza resulted in 100 Mesoamerican common bean lines that were evaluated in the F 5:6 and F 5:7 generations. Seed coat color was evaluated in a colorimeter by values L* (white to black), a* (green to red), and b* (blue to yellow). Macromineral concentrations (potassium, calcium, and magnesium) were quantified by nitric-perchloric acid digestion. A significant treatment effect for all traits evaluated at the F 5:6 and F 5:7 generations was observed. Seed coat color (L*, a*, and b* values) presented high heritability estimates (h 2 : 95.99 to 99.72%) and qualitative inheritance. Heritability estimates from intermediate to high magnitude (h 2 : 34.08 to 99.50%) were obtained for the concentrations of potassium, calcium, and magnesium. Transgressive segregation N.D. Ribeiro et al. 2 and quantitative inheritance for the macromineral concentrations were observed in the F 5:7 generation. The four superior common bean lines selected by the index were L 83-17, L 69-17, BRS MG Pioneiro, and L 24-17. The lines L 83-17 and L 69-17 of black beans have darker grains (lower L*, a*, and b* values) and high concentrations of potassium, calcium, and magnesium. The lines BRS MG Pioneiro and L 24-17 of carioca beans present lighter grains (L* ≥ 55, a* ≤ 7 and b* ≤ 16), and high mineral concentration. These lines will be selected for a common bean biofortification program.

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Quick‐cooking beans technology: Effects of the drying temperature on end‐product quality

Pedone,

Narita,

da Silveira

et al. 2024

Cereal Chem

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Background and ObjectivesThis study investigated different drying temperatures (40°C, 50°C, and 60°C) during the preparation of dehydrated quick‐cooking beans and verified the physical and chemical effects and digestibility of the grains. Two genotypes (BRS Esteio and BRS Estilo), freshly harvested and with hard‐to‐cook (HTC) defects, were used.FindingsLower drying temperature favors producing quick‐cooking beans with reduced cooking times. As the temperature increases, there is an increase in grain browning. Higher temperature (60°C) promotes the most significant damage, reaching 36.35% in BRS Estilo. Phytic acid content reduced considerably at drying temperatures of 50°C and 60°C in HTC beans, and the lower content of tannin was obtained after drying at 40°C (0.45 and 0.60 mg/100 g). All quick‐cooking beans had over 90% protein digestibility. The development of quick‐cooking beans using a drying temperature of 40°C provided higher starch digestibility after 180 min of simulated intestinal digestion.ConclusionsThe drying process at 40°C improved the technological, physical, and nutritional characteristics of quick‐cooking dehydrated beans.Significance and NoveltyThe drying temperature directly influences the final quality of quick‐cooking beans; so, it is important to consider the use of low temperatures.

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Combined selection in carioca beans for grain size, slow darkening and fast-cooking after storage times

Cited by 23 publications

References 31 publications

Characterization of Bioactive Compounds, Mineral Content and Antioxidant Capacity in Bean Varieties Grown in Semi-Arid Conditions in Zacatecas, Mexico

Characterization of Bioactive Compounds, Mineral Content and Antioxidant Capacity in Bean Varieties Grown in Semi-Arid Conditions in Zacatecas, Mexico

Research Article Genetic parameters and combined selection for seed coat color and macrominerals in Mesoamerican common bean lines

Quick‐cooking beans technology: Effects of the drying temperature on end‐product quality

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