The convenience of non-conventional methods for evaluation of the culinary quality of beans
DOI:
https://doi.org/10.33448/rsd-v9i11.10103Keywords:
Phaseolus vulgaris; Pressure cooker; Mattson; Bean aging; Texture.Abstract
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.
References
Alvares, R., Pereira, H., Melo, L., Miklas, P., & Melo, P. (2020). Induction of seed coat darkening in common beans (Phaseolus vulgaris L.) and the association with cooking time after storage. Australian Journal of Crop Science, 14, 21-27. doi:10.21475/ajcs.20.14.01.p1500
Arns, F., Ribeiro, N., Mezzomo, H., Steckling, S., Klasener, G., & Casagrande, C. (2018). Combined selection in carioca beans for grain size, slow darkening and fast-cooking after storage times. Euphytica, 214(66), 1-12. doi:https://doi.org/10.1007/s10681-018-2149-8
Bento, J. A. C., Lanna, A. C., Bassinello, P. Z., Oomah, B. D., Pimenta, M. E. B., Carvalho, R. N., & Moreira, A. S. (2020). Aging indicators for stored carioca beans. Food research international, 134(109249), 1-11. doi:https://doi.org/10.1016/j.foodres.2020.109249
Bolsinha. (2014). Cor do feijão deverá ser levada em conta na hora da AGF. Retrieved from http://www.bolsinha.com.br/br/NoticiaMostra.asp?CodTexto=2285&Restrito=0&CodDestino=1
Carbonell, S. A. M., Chiorato, A. F., Gonçalves, J. G. R., Perina, E. F., & Carvalho, C. R. L. (2010). Tamanho de grão comercial em cultivares de feijoeiro. Ciência Rural, 40, 2067-2073. doi:http://dx.doi.org/10.1590/S0103-84782010005000159
Carvalho, B. L., Ramalho, M. A. P., Vieira Júnior, I. C., & Abreu, Â. d. F. B. (2017). New strategy for evaluating grain cooking quality of progenies in dry bean breeding programs. Crop Breeding and Applied Biotechnology, 17(2), 115-123. doi:http://dx.doi.org/10.1590/1984-70332017v17n2a18
Coelho, Prudencio, S. H., Christ, D., Sampaio, S. C., & Schoeninger, V. (2013). Physico-chemical properties of common beans under natural and accelerated storage conditions. Ciencia e investigación agraria, 40(3), 629-636. doi:10.4067/s0718-16202013000300015
Coelho, Prudencio, S. H., Nóbrega, L. H. P., & Leite, C. F. R. (2009). Alterações no tempo de cozimento e textura dos grãos de feijão comum durante o armazenamento. Ciência e Agrotecnologia, 33(2), 539–544. doi:http://dx.doi.org/10.1590/S1413-70542009000200028
CONAB. (2019). Perspectivas para a agropecuárias: Safra 2019/2020 In Vol. 7. W. S. Teixeira & G. L. Souto (Eds.), (pp. 102). Retrieved from http://www.conab.gov.br
de Almeida, C. B., Arruda, B., Pereira, T. P., do Vale, N. M., Heidemann, J. C., Coimbra, J. L. M., & Guidolin, A. F. (2011). Existe variabilidade para o caráter tempo de cocção em feijão? depende do erro! Bioscience Journal, 27(6), 915-923.
de Farias, H. F. L., Devilla, I. A., Silva, A. P., Bento, J. A. C., & Bassinello, P. Z. (2020). Modeling the color and hardness of beans according to storage conditions. Research, Society and Development, 9(7), e725974414. doi:http://dx.doi.org/10.33448/rsd-v9i7.4414
Maia, G. B. S., Pinto, A. R., Marques, C. Y. T., Lyram, D. D., & Roitman, F. B. (2013). Panorama da armazenagem de produtos agrícolas no Brasil. Revista do BNDES, 40, 161-194. http://web.bndes.gov.br/bib/jspui/handle/1408/13445
Proctor, J. R., & Watts, B. M. (1987). Development of a Modified Mattson Bean Cooker Procedure Based on Sensory Panel Cookability Evaluation. Canadian Institute of Food Science and Technology Journal, 20(1), 9-14. doi:10.1016/s0315-5463(87)70662-2
Revilla, I., & Vivar-Quintana, A. M. (2008). Effect of canning process on texture of Faba beans (Vicia Faba). Food Chemistry, 106(1), 310-314. doi:https://doi.org/10.1016/j.foodchem.2007.02.046
Ribeiro, N. D., Storck, L., & Poersch, N. L. (2008). Classificação de lotes comerciais de feijão por meio da claridade do tegumento dos grãos. Ciência Rural, 38(7), 2042-2045.
Rodríguez-González, S., & Fernández-Rojas, X. E. (2015). Prácticas de preparación y conservación de frijoles en familias costarricenses. Agronomía Mesoamericana, 26, 154-164. doi:https://doi.org/10.15517/am.v26i1.16938
Rupollo, G., Vanier, N. L., da Rosa Zavareze, E., de Oliveira, M., Pereira, J. M., Paraginski, R. T., . . . Elias, M. C. (2011). Pasting, morphological, thermal and crystallinity properties of starch isolated from beans stored under different atmospheric conditions. Carbohydrate Polymers, 86(3), 1403-1409. doi:https://doi.org/10.1016/j.carbpol.2011.06.055
Scariot, M. A., Tiburski, G., Reichert Júnior, F. W., Radünz, L. L., & Meneguzzo, M. R. R. (2017). Moisture content at harvest and drying temperature on bean seed quality. Pesquisa Agropecuária Tropical, 47, 93-101.
Silochi, R. M., Coelho, S., Tabata, Z., via, D., Naimara, V., & Bassinello, P. (2016). Nutritional technological characterization and secondary metabolites in stored carioca bean cultivars. African Journal of Agricultural Research, 11, 2102-2111. doi:https://doi.org/10.5897/AJAR2016.11013
Siqueira, B., Pereira, W. J., Batista, K. A., Oomah, B. D., Fernandes, K. F., & Bassinello, P. Z. (2014). Influence of Storage on Darkening and Hardening of Slow- and Regular-Darkening Carioca Bean (Phaseolus vulgaris L.) Genotypes. Journal of Agricultural Studies, 2(2), 87-104. doi:10.5296/jas.v2i2.5859
Siqueira, B., Vianello, R. P., Fernandes, K. F., & Bassinello, P. Z. (2013). Hardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods. LWT - Food Science and Technology, 54(1), 13-17. doi:https://doi.org/10.1016/j.lwt.2013.05.019
Stone, H., Bleibaum, R., & Thormas, H. (2012). Sensory evaluation practices (4a ed.). New York: Academic Press.
Vanier, N. L., de Oliveira, J. P., Bruni, G. P., El Halal, S. L. M., Villanova, F. A., Zavareze, E. d. R., Bassinello, P. Z. (2019). Characteristics of starch from different bean genotypes and its effect on biodegradable films. Journal of the Science of Food and Agriculture, 99(3), 1207-1214. doi:https://doi.org/10.1002/jsfa.9292
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Juliana Aparecida Correia Bento; Priscila Zaczuk Bassinello; Quedma Antônia da Cruz ; Marina Aparecida De Sousa Mendonça; Tereza Cristina de Oliveira Borba; Nathan Levien Vanier; Menandes Alves Souza Neto; Karen Carvalho Ferreira; Gisele de Lima Paixão e Silva; Ana Láraza Mattos de Oliveira
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
