Pós-colheita de feijão comum (Phaseolus vulgaris L.): efeito do armazenamento nas propriedades físico-químicas.

Abstract

The consumption of bean (Phaseolus vulgaris) can be affected by a defect known as hard-to-cook (HTC), which increases the time of cooking the grain, reducing its quality. The available water inside the cells has been considered an important fact in the hardening process of the bean, once it is necessary for making the starch into gelatin form and for getting denatured protein during cooking. For the study of this defect, two varieties of bean were applied (Iapar 81 — variety “carioca” and Iapar 44 — variety “black”) and submitted to natural aging for 24 months, under normal conditions of temperature and moistness. The bean control (time O) was stocked in 5ºC for 24 months. The content of protein, the protein solubility and the water absorption in samples were established. Reduction of proteins solubility with aging time was noticed and the bean “carioca” shows bigger dissolvability of protein related to the black bean. It was verified that the bean “carioca” absorbs more water than the black bean and the time of stocking reduces the absorption of water by the grains.