Tempo de cocção em função do tempo de envelhecimento para grãos de feijão.

Abstract

Brazil is one of the largest beans producer as well as consumer. There is a significant number of variaties distributed all over the nation exhibiting a range of color, size and shape. Regarding grains, cooking time is extremely important even to cultivating variety selection and also to the consumer choice. Cooking time is related to the grain capacity to absolve water. The cooking time is expected to be as smaller as possible which qualifies the product and rises its market value. The objective of this research work was to determine the cooking time for beans (Phaseolus vulgaris, L.) artificially aged in BODs chambers. The beans were left in BOD chambers for zero to 216 hours at ten different times of exposure, at a time interval of 24 hours. Following, the cooking time for all the bean’s age levels were determinated. The results showed that age influences the cooking time.c