Journal
CIENCIA RURAL
Volume 50, Issue 9, Pages -Publisher
UNIV FEDERAL SANTA MARIA
DOI: 10.1590/0103-8478cr20200048
Keywords
Phaseolus vulgaris L.; canned beans; hydration coefficient; tegument color
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Funding
- Brazilian Federal Agency for the Support and Evaluation of Graduate Education (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - CAPES) [BEX 3175/14-6]
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq Universal) [408785/2016-0]
- Universidade Federal da Grande Dourados (PAP Program for researchers)
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A current alternative for meeting the modern consumer's beans food demands is the industrial processing. This study evaluated the adaptability of eight Brazilian beans cultivars to industrial canning from commercial class cultivars of Carioca and of Black beans. The grains were processed in an industry sector using metallic cans with a capacity of 420g, where the samples were conditioned without previous hydration. The cooking and sterilization process took place in a rotating autoclave. Quality parameters were evaluated in the canned beans. As a result. it was verified that, for the Carioca class, the Estilo cultivar differs from the rest of the genetic materials in terms of its low drained weight, which contributes to the increase in the total solids in the sauce. which have low hardness values. E.stilo cultivar is not suitable for the type of processing used in this experiment. For the Black class, similar quality characteristics were observed between E.splendor and Ilirapuru and between Esteio and Campeiro cultivars. where the latter stands out due to its lower damaged bean indices after processing. Finally, with the information present in this paper we intend to contribute to future researches on this subject and thereby increase the consumption and exportation of beans as processed product.
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