Adição de sal na água de hidratação reduz o tempo de cozimento em feijão comum ao longo do tempo de armazenamento
2010; UNIVERSIDADE EST.PAULISTA JÚLIO DE MESQUITA FILHO; Volume: 21; Issue: 4 Linguagem: Inglês
ISSN
0103-4235
AutoresNaine Martins do Vale, Leiri Daiane Barili, Fabiani da Rocha, Heitor Amadeu Prezzi, Carmelice Boff de Almeida, Jefferson Luís Meirelles Coimbra, Altamir Frederico Guidolin,
Tópico(s)Postharvest Quality and Shelf Life Management
ResumoThe purpose of this study was to evaluate the effect of sodium chloride (NaCl) and potassium chloride (KCl) salts on bean soaking water, as an alternative to minimize the cooking time after the storage. The experiment was conducted at Santa Catarina State University - UDESC. The experimental design was completely randomized, with three replications. It was used 25g of seeds from Perola and IPR Uirapuru cultivars which were stored for 45 and 90 days after being harvested. The seeds were hydrated with 100mL of distilled water with different concentrations of NaCl and KCl (0, 10 and 25g) during 8 and 16 hours at 25°C, before cooking. After soaking, the seeds were subjected to cooking using Mattson apparatus. The NaCl and KCl salts added in the hydration water promoted a signifi cant reduction of bean cooking time when compared with seeds hydrated without these salts. The hydration time of 16 hours with solution of KCl 14%, signifi cantly reduced the cooking time, showing the lowest time for cooking
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