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Food Science and Technology (Campinas)
versão impressa ISSN 0101-2061
BERTOLDO, Juliano Garcia et al. Salts concentrations in combination with soaking time: effect in bean cooking time. Ciênc. Tecnol. Aliment. [online]. 2010, vol.30, n.2, pp. 510-515. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612010000200033.
This study aimed to investigate the effect of adding different doses of NaCl in hydration water, during different times, in order to reduce cooking time. Although considered a major producer and one of the largest bean consumers, Brazil has been experiencing a gradual decrease in consumption. Therefore, it is necessary to facilitate the preparation of beans to increase its consumption and production. This study was conducted at the experimental area of the Institute of Molecular Genetics and Plant Breeding at UDESC - IMEGEM, in the city of Lages, SC-Brazil. We evaluated the effect of three doses of NaCL (0, 50 e 125 g L-1) in two genotypes of beans (Pérola and IPR Uirapuru), hydrated at three different times (0.5, 9, and 18 hours). The results revealed a significant effect of the NaCl doses on cooking time reduction. The addition of 56.50 g L-1 of NaCl is sufficient to significantly reduce the cooking time. The soaking of bean grains provided reduction in cooking time, and the maximum hydration was attained after 12.5 hours of soaking regardless of the genotype evaluated.
Palavras-chave : Phaseolus vulgaris L; cooking time; NaCl.