The convenience of non-conventional methods for evaluation of the culinary quality of beans.

The standard Mattson method to evaluate the cooking time of beans on breeding programs presents disadvantages. We have tested and improved a non-conventional method previously proposed to evaluate the percentage of cooked grains on an automatic pressure cooker. It showed a similar trend as Mattson?s for the cooking behavior of contrasting genotypes, but the first showed a higher correlation with sensory tests. Differently, it is closer to the Brazilian domestic bean preparation. It is a simple and more affordable procedure for application in a huge routine, once it requires a shorter time to run simultaneously a larger number of samples with confident results. Its positive correlation with sensory analysis helps breeders to select promising genotypes from early breeding generations to attend consumer demands more efficiently. We recommend the standard method be used preferably to evaluate the advanced generations to validate the cooking quality of selected materials and to attend cultivar releasing normative.

Bibliographic Details

Main Authors:	BENTO, J. A. C., BASSINELLO, P. Z., CRUZ, Q. A. da, MENDONÇA, M. A. de S., BORBA, T. C. de O., VANIER, N. L., SOUZA NETO, M. A. de, FERREIRA, K. C., SILVA, G. de L. P. e, OLIVEIRA, A. L. M. de
Other Authors:	JULIANA APARECIDA CORREIA BENTO, UNIVERSIDADE FEDERAL DE GOIÁS; PRISCILA ZACZUK BASSINELLO, CNPAF; QUEDMA ANTONIA DA CRUZ, UNIVERSIDADE FEDERAL DE GOIÁS; MARINA APARECIDA DE SOUSA MENDONÇA, UNIVERSIDADE FEDERAL DE GOIÁS; TEREZA CRISTINA DE OLIVEIRA BORBA, CNPAF; NATHAN LEVIEN VANIER, UNIVERSIDADE FEDERAL DE PELOTAS; MENANDES ALVES DE SOUZA NETO, UNIVERSIDADE FEDERAL DE GOIÁS; KAREN CARVALHO FERREIRA, UNIVERSIDADE FEDERAL DE GOIÁS; GISELE DE LIMA PAIXAO E SILVA, UNIVERSIDADE FEDERAL DE GOIÁS; ANA LAZARA MATTOS DE OLIVEIRA, UNIVERSIDADE FEDERAL DE GOIÁS.
Format:	Artigo de periódico biblioteca
Language:	Ingles English
Published:	2021-01-25
Subjects:	Mattson, Panela de pressão, Feijão, Phaseolus Vulgaris, Culinária, Textura, Envelhecimento, Grão, Cocção, Análise Organoléptica, Beans, Pressure cookers, Texture, Pressure cooking, Sensory evaluation,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1129517 http://dx.doi.org/10.33448/rsd-v9i11.10103
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