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Implicações do processamento na qualidade nutricional e organolética de 3 variedades tradicionais de feijão comum
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Abstract(s)
O feijão comum (Phaseous vulgaris) é uma das leguminosas mais consumidas mundialmente, sendo que em Portugal existe uma grande variedade de variedades, embora desconhecidas do consumidor comum. A estimativa do consumo diário de leguminosas no período 2008-2012 em Portugal foi 0.6% do total ingerido, muito abaixo dos 4% recomendados. Perante este baixo valor, é urgente reforçar a utilização deste grupo de alimentos, nomeadamente através da promoção de formas inovadoras de consumo e da valorização das suas qualidades nutricionais e organoléticas.
Para além da conveniência, a qualidade organolética e a nutricional são os fatores que mais influenciam a escolha do consumidor. As diferentes tecnologias culinárias podem ter um importante papel como forma de potenciar a qualidade nutricional e dar novas características sensoriais ao produto, tornando-o mais apetecível ao consumidor.
Neste trabalho foi estudado o comportamento de três variedades tradicionais portuguesas (Moleiro, Patalar e Tarrestre) com o objetivo de entender o seu potencial ao nível do consumo na alimentação humana. Foram feitas análises físico-químicas de modo a avaliar como os tipos de processamento utilizados em restauração (cozedura comum, cozedura em panela de pressão ou cozedura a vácuo) influenciam as características nutricionais e organoléticas, bem como outros parâmetros que possam influenciar o consumo deste alimento (capacidade de hidratação, tempo de cozedura).
Os valores obtidos para a percentagem de proteína, lípidos, amido resistente e tocoferóis, mostraram-se significativamente diferentes (p<0.05) entre variedades; o processamento teve efeito sobre estes valores, no entanto entre tipos de processamento não se observaram resultados significativamente diferentes (p<0.05).
Concluiu-se que o feijão Tarrestre é o que apresenta o tempo de cozedura mais elevado (>120min) e que é o que apresenta uma textura mais firme para todos os tipos de processamento quando submetido à análise de textura. Das análises de textura e integridade do grão concluiu-se que a cozedura a baixa pressão é a que melhor mantém a estrutura do grão e a sua aparência.
Common beans (Phaseolus vulgaris) is one of the most consumed legume worldwide. In Portugal there is a great diversity of this legume, although unknown to the average consumer. The estimated daily intake of legumes in Portugal between 2008 and 2012 was 0.6% far below the 4% recommended. Given this low value it is urgent to increase the intake of this food type, particularly through the promotion of innovative forms of consumption and the valorization of its nutritional and organoleptic characteristics. In addition to convenience, the organoleptic and nutritional quality are the factors that most influence consumer choice. Different culinary techniques can play an important role in order to maximize the nutritional quality and give new sensory characteristics to the product, making it more attractive to the consumer. In this work the behavior of three traditional Portuguese varieties (Moleiro, Patalar and Tarrestre) was studied in order to understand its potential in terms of consumption as human food. There were made physicochemical analysis in order to evaluate how the types of processing used in restoration (common cooking , cooking in a pressure cooker or vacuum cooking ) influence the nutritional and organoleptic characteristics, as well as other parameters that can influence the consumption of this food ( hydration capacity, cooking time). The values obtained for the percentage of protein, fats, resistant starch and tocopherols, were significantly different (p < 0.05) between bean varieties; processing had effect on these values, however among the processing types no significant differences were observed ( p < 0.05). It was concluded that Tarrestre beans had the highest cooking time (> 120min ) and the firmest texture for all types of processing when subjected to texture analysis. From the analysis of texture and grain integrity it was concluded that the low-pressure cooking can better maintain the grain structure and its appearance.
Common beans (Phaseolus vulgaris) is one of the most consumed legume worldwide. In Portugal there is a great diversity of this legume, although unknown to the average consumer. The estimated daily intake of legumes in Portugal between 2008 and 2012 was 0.6% far below the 4% recommended. Given this low value it is urgent to increase the intake of this food type, particularly through the promotion of innovative forms of consumption and the valorization of its nutritional and organoleptic characteristics. In addition to convenience, the organoleptic and nutritional quality are the factors that most influence consumer choice. Different culinary techniques can play an important role in order to maximize the nutritional quality and give new sensory characteristics to the product, making it more attractive to the consumer. In this work the behavior of three traditional Portuguese varieties (Moleiro, Patalar and Tarrestre) was studied in order to understand its potential in terms of consumption as human food. There were made physicochemical analysis in order to evaluate how the types of processing used in restoration (common cooking , cooking in a pressure cooker or vacuum cooking ) influence the nutritional and organoleptic characteristics, as well as other parameters that can influence the consumption of this food ( hydration capacity, cooking time). The values obtained for the percentage of protein, fats, resistant starch and tocopherols, were significantly different (p < 0.05) between bean varieties; processing had effect on these values, however among the processing types no significant differences were observed ( p < 0.05). It was concluded that Tarrestre beans had the highest cooking time (> 120min ) and the firmest texture for all types of processing when subjected to texture analysis. From the analysis of texture and grain integrity it was concluded that the low-pressure cooking can better maintain the grain structure and its appearance.
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Keywords
Phaseolus vulgaris processamento térmico amido resistente sous vide thermal processing resistant starch