Tempo de cocção, rendimento alimentar e aceitabilidade de feijões secos dos gêneros vigna e phaseolus
Palabras clave:
tempo de cocção, rendimento alimentar, avaliação sensorial, feijões secos, aceitabilidade dos grãosResumen
The following species and cultivars were included in this study: Phaseolus vulgaris (common bean, cvs. ‘Fortuna 1895 and ‘Milionário 1732'). P. lunatus (lima bean, cv ‘GL 355"), Vigna unguiculata (cowpea, cvs. ‘EPACE-6" and ‘CNC 0434"), V. umbellata (rice bean, cvs. “E-18' and ‘E-7'). V. radiata (mung bean, cvs. ‘KY 2013 and ‘GL 388"), V. angularis (adzuki bean, cvs. ‘Dainagon’ and ‘Kintoki’). For the study of food yield and acceptability, only the first mentioned cultivar of each species was used. Cooking time, with no use of pressure, varied from 35 ('KY 2013’) to 143 (‘GL 355’) minutes. A significant positive correlation was found between cooking time and seed weight, and a significant negative correlation between cooking time and percentage of seeds with exposed endosperm. Cowpeas showed the best food yield. and common beans the worst, when both cooked seed volume and weight were considered. Common beans, in the form of whole seeds or pulverized in a liquefier, had the best acceptability (between good and very good), followed by lima bean (between acceptable and more than acceptable), cowpeas, rice beans. adzuki beans (between acceptable and less than acceptable). and mung beans (between less than acceptable and unpleasant).
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