Physico-chemical properties of common beans under natural and accelerated storage conditions

S.R.M. Coelho, S.H. Prudencio, D. Christ, S.C. Sampaio, and V. Schoeninger. 2013. Physico-chemical characterization of common beans under natural and accelerated storage conditions. Cien. Inv. Agr. 40(3): 629-636. The common bean is an important food in the human diet. Certain storage conditions, hi...

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Autores principales:	Coelho,Silvia R. M, Prudencio,Sandra H, Christ,Divair, Sampaio,Silvio C, Schoeninger,Vanderleia
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2013
Materias:	Food technology cooking time Phaseolus vulgaris protein
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202013000300015
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spelling	oai:scielo:S0718-162020130003000152014-09-08Physico-chemical properties of common beans under natural and accelerated storage conditionsCoelho,Silvia R. MPrudencio,Sandra HChrist,DivairSampaio,Silvio CSchoeninger,Vanderleia Food technology cooking time Phaseolus vulgaris protein S.R.M. Coelho, S.H. Prudencio, D. Christ, S.C. Sampaio, and V. Schoeninger. 2013. Physico-chemical characterization of common beans under natural and accelerated storage conditions. Cien. Inv. Agr. 40(3): 629-636. The common bean is an important food in the human diet. Certain storage conditions, high temperatures and high humidity, cause a texture defect that reduces the acceptability of common beans. The present study aimed at evaluating the effect of storage on the physicochemical properties of common bean grains and the relationship between accelerated aging at 40 °C and 76% RH and storage under natural conditions. Two varieties of common beans (Iapar 81 - carioca variety and Iapar 44 - black variety) were stored at 40 °C and 76% RH for 15, 30, 45, 60 and 75 days to accelerate aging. The same varieties were stored under environmental conditions (natural aging) for 3, 6, 9 and 12 months. For both storage conditions of each variety, fresh beans stored at 5 °C were used as a control group. In all of the samples, hardness, pH, acidity and the soluble protein percentage were analyzed. Both storage processes, in the natural and accelerated conditions, caused an increase in acidity (4.0 to 5.9 and 3.2 to 6.4 g acetic acid kg-1) and a decrease in cellular pH (6.65 to 6.45 and 6.65 to 6.45) and protein solubility (77 to 54 and 76 to 38%). The greatest percentage changes in the parameters of acidity, pH and soluble proteins were observed in the beans in the accelerated aging condition. Beans' hardness during storage has a negative correlation with pH, which shows that it is a good indicator of grain quality. Natural storage for one year is equivalent to accelerated aging for 45 days at 40 °C and 76% RH.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalCiencia e investigación agraria v.40 n.3 20132013-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202013000300015en10.4067/S0718-16202013000300015
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Food technology cooking time Phaseolus vulgaris protein
spellingShingle	Food technology cooking time Phaseolus vulgaris protein Coelho,Silvia R. M Prudencio,Sandra H Christ,Divair Sampaio,Silvio C Schoeninger,Vanderleia Physico-chemical properties of common beans under natural and accelerated storage conditions
description	S.R.M. Coelho, S.H. Prudencio, D. Christ, S.C. Sampaio, and V. Schoeninger. 2013. Physico-chemical characterization of common beans under natural and accelerated storage conditions. Cien. Inv. Agr. 40(3): 629-636. The common bean is an important food in the human diet. Certain storage conditions, high temperatures and high humidity, cause a texture defect that reduces the acceptability of common beans. The present study aimed at evaluating the effect of storage on the physicochemical properties of common bean grains and the relationship between accelerated aging at 40 °C and 76% RH and storage under natural conditions. Two varieties of common beans (Iapar 81 - carioca variety and Iapar 44 - black variety) were stored at 40 °C and 76% RH for 15, 30, 45, 60 and 75 days to accelerate aging. The same varieties were stored under environmental conditions (natural aging) for 3, 6, 9 and 12 months. For both storage conditions of each variety, fresh beans stored at 5 °C were used as a control group. In all of the samples, hardness, pH, acidity and the soluble protein percentage were analyzed. Both storage processes, in the natural and accelerated conditions, caused an increase in acidity (4.0 to 5.9 and 3.2 to 6.4 g acetic acid kg-1) and a decrease in cellular pH (6.65 to 6.45 and 6.65 to 6.45) and protein solubility (77 to 54 and 76 to 38%). The greatest percentage changes in the parameters of acidity, pH and soluble proteins were observed in the beans in the accelerated aging condition. Beans' hardness during storage has a negative correlation with pH, which shows that it is a good indicator of grain quality. Natural storage for one year is equivalent to accelerated aging for 45 days at 40 °C and 76% RH.
author	Coelho,Silvia R. M Prudencio,Sandra H Christ,Divair Sampaio,Silvio C Schoeninger,Vanderleia
author_facet	Coelho,Silvia R. M Prudencio,Sandra H Christ,Divair Sampaio,Silvio C Schoeninger,Vanderleia
author_sort	Coelho,Silvia R. M
title	Physico-chemical properties of common beans under natural and accelerated storage conditions
title_short	Physico-chemical properties of common beans under natural and accelerated storage conditions
title_full	Physico-chemical properties of common beans under natural and accelerated storage conditions
title_fullStr	Physico-chemical properties of common beans under natural and accelerated storage conditions
title_full_unstemmed	Physico-chemical properties of common beans under natural and accelerated storage conditions
title_sort	physico-chemical properties of common beans under natural and accelerated storage conditions
publisher	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
publishDate	2013
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202013000300015
work_keys_str_mv	AT coelhosilviarm physicochemicalpropertiesofcommonbeansundernaturalandacceleratedstorageconditions AT prudenciosandrah physicochemicalpropertiesofcommonbeansundernaturalandacceleratedstorageconditions AT christdivair physicochemicalpropertiesofcommonbeansundernaturalandacceleratedstorageconditions AT sampaiosilvioc physicochemicalpropertiesofcommonbeansundernaturalandacceleratedstorageconditions AT schoeningervanderleia physicochemicalpropertiesofcommonbeansundernaturalandacceleratedstorageconditions
_version_	1714202153490317312

Physico-chemical properties of common beans under natural and accelerated storage conditions

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