Navegando por Assunto "Phaseolus vulgaris"

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Acesso aberto (Open Access)
Comparação entre métodos para determinar o período anterior à interferência de plantas daninhas em feijoeiros com distintos tipos de hábitos de crescimento
(2014-12) PARREIRA, Mariana Casari; ALVES, Pedro Luis da Costa Aguiar; LEMOS, Leandro Borges; PORTUGAL, João Martim de
Beans grain productivity may be reduced by up to 80% and, therefore, knowing the proper time to control weeds becomes fundamental, his research was conducted in order to determine the period prior to interference (PPI) on bean cultivars of different types' plant growth through distinct approaches: arbitrary level of 5% productivity loss; tolerance level (TL), and the Weed Period Prior to Economic Loss (WEEPPEL). Experimental treatments were constituted of ten periods of coexistence, periods of the crop with the weeds: 0-7; 0-14; 0-21; 0-28; 0-35; 0-42; 0-49;0-56; 0-97 (harvesting) days after emergency (DAE), and a control plot, weed free for the entire period. The experimental design was of the Random Block Design, with four replications. PPI was obtained in all of the different approaches, and the bean plant type II with indeterminate growth had the lowest times of coexistence.
Acesso aberto (Open Access)
Processamento e caracterização de snack extrudado a partir de farinhas de quirera de arroz e de bandinha de feijão
(2012-03) CARVALHO, Ana Vânia; BASSINELLO, Priscila Zaczuk; MATTIETTO, Rafaella de Andrade; CARVALHO, Rosângela Nunes; RIOS, Alessandro de Oliveira; SECCADIO, Lara Lima
The objective of this work was to develop a new formulation for a snack made by thermoplastic extrusion from a mixture of broken rice flour and broken common bean flour, and assess the nutritional, sensory and technological potential of the new product. The broken common bean flour was added to the broken rice flour at a rate of 30%, and the snack was produced in a pilot scale single screw extruder. The extrusion parameters were fixed using three extrusion zones (at 40, 60 and 85 °C); screw speed of 177 rpm; feed rate of 292 g.min-1; and a circular matrix with a diameter of 3.85 mm. The snack sample was submitted to physicochemical, technological and sensory analyses. A significant effect of adding the broken common bean flour was observed in increasing the levels of protein and fiber in the snack, when compared with only broken rice flour. With respect to the technological characteristics, a bulk density of 0.17 g.cm-3 was obtained, expansion rate of 7.75 and instrumental hardness of 435.98 g.f. The formulation was well accepted, with an acceptance rate of 76% for overall impression. It was concluded that it was possible to produce extruded snacks by incorporating 30% of broken common bean flour into broken rice flour, resulting in gluten free products with good sensory acceptance and adequate nutritional value.
Acesso aberto (Open Access)
Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour
(2012-09) CARVALHO, Ana Vânia; MATTIETTO, Rafaella de Andrade; BASSINELLO, Priscila Zaczuk; KOAKUZU, Selma Nakamoto; RIOS, Alessandro de Oliveira; MACIEL, Renan de Almeida; CARVALHO, Rosângela Nunes
The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law . As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked between 6.8 and 7.7, corresponding to the categories "liked slightly" and "liked very much". With regard to purchase intention, 79% of the panelists said they would certainly or possibly purchase the product. Broken rice and split old beans are interesting alternatives for the elaboration of extruded breakfast products presenting good nutritional, technological, and sensory qualities.