Cinética de secagem e influência da germinação e cozimento nas características físico-químicas em feijões (Phaseolus vulgaris L.) biofortificado e não biofortificado
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Data
2016-12-12
Autores
Vidon, Talita Miranda
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Universidade Federal do Espírito Santo
Resumo
The common bean (Phaseolus vulgaris L.) is one of the most traditional foods in the diet of Brazilians and is one of the main sources of protein, fiber and minerals. On the other hand, the beans have some factors that may limit their acceptance, such as antinutritional factors, which are complexed with nutrients, reducing their bioavailability and limiting the digestibility of the beans. Traditionally, cooking is the most used form of preparation for the consumption of beans, making them more digestible and fit for human consumption. Germination is a simple and economical alternative to improve nutritional characteristics of foods, reducing antinutritional factors and increasing the content of certain nutrients necessary for the growth and development of the plant. Another strategy used to improve the nutritional quality of food is biofortification through genetic improvement, and beans have been shown to be feasible for this purpose, since it has great genetic variability and is a food staple of Brazilian food. On the other hand, recent studies have shown that beans consumption has been decreasing significantly in Brazil, that is, the beans in natura have become less competitive when compared to other products. Therefore, technological processing methods can be used to add value to foods as well as to preserve them. The drying of food is one of the most used processes for the conservation through the reduction of the water activity. In addition, the drying kinetics predicts the behavior of the process aiming at saving time and energy involved in drying and preserving the quality of the dehydrated food. The objective of this work was to evaluate the influence of drying air temperatures (40, 50, 55, 60 and 70 ºC) on the biofortified and non-biofortified dehydration kinetics of beans submitted to the cooking and germination processes, as well as To analyze the effect of drying, cooking and germination temperature under the physicochemical parameters of cooked and germinated bean flours. To describe the drying curves, three mathematical models (Lewis, Page and Handerson & Pabis) were used by means of non-linear regression and the one that best fitted the experimental data was selected. The obtained flours were evaluated for centesimal composition, water activity, tannins, phytic acid, iron, hydrolyzed iron, zinc and hydrolyzed zinc. Among the adjusted models, the Page model was one that satisfactorily described the drying process of the cooked and germinated beans. The drying temperature had influence only on the moisture content and water activity of the flours and, in relation to the other variables, the drying temperature had no significant effect. In relation to the effect of germination as well as the cooking of the beans, it was observed that the germination was more efficient for the reduction of the tannin content of the beans, as well as for the maintenance of soluble fibers, lipids and zinc. It also had a positive effect on the content of iron and zinc hydrolyzate, showing that this simple and economical processing method contributes to the improvement of the nutritional quality of foods, reducing antinutritional factors and increasing the availability of nutrients.
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Kinetics of drying , Beans , Anti-nutritional factors , Cinética de secagem , Germination , Fatores antinutricionais , Nutritional , Qualidade nutricional