Produção e avaliação de farinhas de feijões germinados.

Abstract

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.