Qualidade de grãos de feijão para o cozimento

• Ano de defesa: 2004
• Autor(a) principal: Rodrigues, Josana de Abreu
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• dARK ID: ark:/26339/001300000k2fq
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; BR; Agronomia; UFSM; Programa de Pós-Graduação em Agronomia
• Palavras-chave em Português: Agricultura; Feijão; Grãos; Melhoramento genético; Semeadura; Qualidade; Consumo; Cozimento; CNPQ::CIENCIAS AGRARIAS::AGRONOMIA
• Link de acesso: http://repositorio.ufsm.br/handle/1/5179

Three experiments were conducted with the objective of evaluate methodologys for to identify bean genotypes with cooking quality. In the first experiment, were analysed two bean cultivars (TPS Nobre and Pérola) in nine times of imbibition (2, 4, 6, 8, 10, 12, 14, 16 and 18 hours). The results obtained showed as water absorption increase with the time in that the grains remain in imbibition; the cooking time decrease with the time of imbibition; negative and significant correlation was obtained among the water absorption test and cooking time. In the second experiment, the nineteen bean cultivars registered for cultivation in the state of the Rio Grande do Sul were evaluate in four imbibition times (8, 11, 14 and 17 hours). A significant interation between cultivars and imbibition times was observed in relation to percentage of normal grains, water absorption test by the grains and cooking time; the correlation coefficients between the evaluated variables differed in magnitude and signal for the different cultivars. Eight hours the imbibition of bean grains for an evaluation of the uptake capacity and the determination of the cooking time are effective to identify fast-cooking cultivars. In the third experiment, was assessed the effect of five sowing dates on cooking quality of two bean cultivars (TPS Nobre and Pérola). The cooking time was variable in sowing dates, for both cultivars, but was always lower (15min24s to 20min37s). Correlation coefficients obtained differed in magnitude and significance on different sowing dates. The results confirmed what prevailing environment condition during of period to obtainment of bean grains influenced on cooking quality.