RODRIGUES, L. M. S.; http://lattes.cnpq.br/4501967168667624; RODRIGUES, Larissa Monique de Sousa.
Resumo:
As a staple of the Brazilian diet, beans are an important source of nutrients, especially
carbohydrates and proteins, in addition to minerals, vitamins and fibers. As a strategy for
creating new products, with different sensory characteristics and nutritional profile that
favors elements considered beneficial to health, the effect of germination on grains
traditionally consumed has been studied, obtaining promising results, with emphasis on the
synthesis of compounds bioactive. The bean, when going through the germination process,
undergoes chemical transformations that alter its nutritional characteristics, creating a new
product, which can be consumed directly or used to compose mixtures, in a simpler form
in the form of flour. The work was carried out with the objective of studying the effect of
germination on four varieties of Phaseolus beans and one Vigna bean, determining the
chemical composition and bioactives of the samples before and after drying, in addition to
the technological properties of the flours obtained. Germination was studied by means of
kinetics, following the composition of the samples at intervals of 24 hours, up to a total of
96 hours. The germinated beans were subjected to drying at temperatures of 60, 70 and 80
°C, with drying kinetics determined with adjustments by the Diffusion Approximation,
Two Terms, Two Terms Exponential, Henderson and Pabis, Henderson and modified Pabis
models , Logistic, Newton, Page, Thompson and Verna. After drying, flours with the best
values of proteins and phenolic compounds were evaluated for mineral profile and
subjected to the degradation kinetics of phenolic compounds at temperatures of 15, 25 and
35ºC. Germination increased the water content, water activity, acidity, proteins and
phenolic compounds of the beans and decreased the content of lipids and total sugars. All
mathematical models tested on the sprouted beans provided good adjustments to the
experimental data, highlighting the Two Terms model for White beans; Page for Caupi
beans and the Diffusion Approximation model for Carioca, Gordo and Preto beans, with
the highest R², lowest DQM and χ². The degradation kinetics of phenolic compounds
showed an effect of temperature, with greater reductions with increasing temperature.