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- Title
PERFIL SENSORIAL DE CULTIVARES DE FEIJÃO SOB DIFERENTES TEMPOS DE COZIMENTO.
- Authors
de OLIVEIRA, Viviani Ruffo; RIBEIRO, Nerinéia Dalfollo; JOST, Evandro; COLPO, Elisângela; POERSCH, Nerison Luís
- Abstract
The objective of this work was to determine the cooking time of black and carioca common bean cultivars, in domestic pressure cooker, to identify those with the best sensory profile. It was used four cultivars of common bean: BRS Expedito, BRS Campeiro, Pérola and Carioca and the cooking was carried through in a domestic pressure cooker during 15, 20, 25 or 30 minutes. The sensory profile evaluation occurred in three stages: selection, training for Quantitative Descriptive Analysis (ADQ) and the ADQ properly, with seven trained people. The panel recognized differences among the cultivars such as: tegument color uniformity, broth color, broth viscosity, hardness and graininess. The rupture of grains tegument was bigger as increased the cooking time. The hardness and the graininess received best notes with the increasing of cooking time. The use of 20 to 25 minutes to cook in domestic pressure pan seems to identify black and carioca cultivars of common bean with the best sensory profile for the consumption, keeping the integrity of the cooked grains.
- Subjects
BRAZIL; COMMON bean; TASTE testing of food; PRESSURE cooking; GRAIN
- Publication
Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2013, Vol 24, Issue 2, p1
- ISSN
0103-4235
- Publication type
Article