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Food Science and Technology

versión impresa ISSN 0101-2061versión On-line ISSN 1678-457X

Resumen

FAVARO, Simone Palma  y  IDA, Elza Louko. TEXTURA DE FEIJÃO-VAGEM (Phaseolus vulgaris L) PROCESSADO OU NÃO: EFEITO DA APLICAÇÃO DE CONCENTRAÇÕES CRESCENTES DE CÁLCIO VIA ABSORÇÃO RADICULAR. Ciênc. Tecnol. Aliment. [online]. 1998, vol.18, n.2, pp.188-192. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20611998000200009.

This study aimed to investigate the effect of increasing calcium concentrations applied in nutrient solution in snap beans. Snap beans of cultivar UEL 1 were grown in coarse sand with nutrient solution supplying calcium at the following levels: 0, 75, 150 and 300 ppm. Fresh pods were analysed for calcium content. Fresh and processed pods were analysed for pectin content and texture. The calcium concentration in bean pods was increased when the calcium level in the nutrient solution was raised. There was no difference among the treatments for content of soluble pectins, however the content of insoluble pectins raised when calcium was added to the nutrient solution. An increasing in the content of soluble pectin was observed after the canning process and those pods grown without calcium in the solution presented the highest amounts of such materials. Higher calcium levels in the nutrient solutions resulted in firmer fresh and canned pods.

Palabras clave : snap beans; calcium; texture; pectins.

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