Efeitos dos processamentos nas propriedades tecnológicas, sensoriais e nutricionais de feijão comum e caupi e sua aplicação em panificação

Abstract

Even Brazil is the largest consumer of beans and one of the largest world producers, studies that characterize the appearance, texture, flavor and development of new products of these grains are still very recent, mainly in relation to cultivars intended for export. Furthermore, there is no consensus on the use of the soaking water for cooking preserving the nutritional components. Considering these aspects, this study aimed to characterize the type export beans, physicochemical and sensory, evaluating the effect of the processing of beans during cooking of the phenolic compounds, anthocyanins, antioxidant capacity, antinutritional and developing a a cake is enriched with protein and gluten-free. Common bean grains were used BRS Executivo (Cranberry), BRS Embaixador (Red Kidney) produced in Goiás and cowpea BRS Novaera produced in Mato Grosso. After harvesting the grains were cleaned and stored. In the study evaluating domestic processing on the content of nutrients, discarding the soaking water affected the protein, lipid, fiber and ash in the three studied beans. As well as reduced antioxidant activity and total phenol content. As for antinutritional factors, prior to baking, mashing the beans decreased these factors. According to the sensory characteristics evaluated the beans with the bean was greater acceptance BRS Executivo (Red Kidney) and cakes developed with cowpea flour showed high concentration of protein, fiber and minerals.