Aplicações biotecnológicas de feijões endurecidos

• Ano de defesa: 2014
• Autor(a) principal: Batista, Karla de Aleluia
• Orientador(a): Fernandes, Kátia Flávia
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Programa de Pós-graduação em Biologia (ICB)
• Departamento: Instituto de Ciências Biológicas - ICB (RG)
• País: Brasil
• Palavras-chave em Português: Endurecimento; Autoclavagem; Extrusão; Phaseolus vulgaris; Vigna unguiculata; Autoclaving
• Palavras-chave em Inglês: Hardening; Extrusion
• Área do conhecimento CNPq: MORFOLOGIA::CITOLOGIA E BIOLOGIA CELULAR
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tede/4072

Beans are legumes that present high content of protein, which make them one of the most important sources of nutrients in Brazil. Despite their excellent nutritional profile, changes in biochemical and physico chemical properties during storage leads to the hardening of grains, which compromise their texture and palata bility. It is known that bean’s hardening is responsible for losses about of 100.000-500.000 ton of beans per year. In addition, considering that per capita intake of beans in Brazil was 16 Kg/person/year, the content of discharged grains as function of hardening could feed 34 million of Brazilian. In this scenario, several processes have been tested aiming to provide na alternative of inclusion for these residues. In this work, hardened beans from gen us Phaseolus (Phaseolus vulgaris) and Vigna (Vigna unguiculata) were treated by autoclaving and extrusion and the products were tested regarding their applicability in biotechnological area. The extruded beans presented nutritional and technological properties that allowed their use as ingredients in bread production. Results evidenced that breads made using a mixture of extruded bean and wheat flours presented 10% higher protein and 2.5-hold higher fiber than breads made with 100% wheat flour. These results indicate that extruded bean flours constitute ingredie nts nutritionally and economically viable for technological application in breads elaboration, conferring improvement of nutritional characteristics without changing sensory attributes. The extruded hardened beans were also used as ingredient of culture me dium replacing the traditional nitrogen sources. Results evidenced that the use of extruded cowpea (Vigna unguiculata) flour is not promising since the optical density of microorganisms grown in culture medium containing extruded cowpea was 20% lower than the optical density observed in commercial media. On the other hand, the microorganisms grown in media containing extruded common bean (Phaseolus vulgaris) presented higher values of optical density and protein expression when compared to commercial broths. Alternatively, the grains were treated by autoclaving, with perspective of use the whole grain. Results evidence that after autoclaving the hardness of grains remained high, which disable their use of whole grain. However, the autoclaving process improve d the nutritional quality without modifying the technological properties. Finally, results evidenced that each genus presented a different behavior after treatment by extrusion or autoclaving. Thus, it is evident that the type and conditions processing use dwill depend of bean characteristics as well as the properties required to the proposal application.