Efeitos da umidade e da temperatura de armazenamento sobre parâmetros de avaliação de propriedades tecnológicas e nutricionais de grãos de feijão carioca

Abstract

Carioca beans are produced in several places in Brazil and among the beans is the one with the highest production and the highest consumption. Beans and rice form the "bean and rice" double that completes in essential nutrients for the human organism, mainly in the amino acids methionine and lysine. The objective of this study was to evaluate the effects of moisture, temperature and storage time of carioca beans on physiological, technological and nutritional properties. The beans were mechanically harvested at about 23% moisture and dried to approximately 17 and 14% moisture in a multi-intermittent drier with partially dehydrated. They were cleaned and packed in 3kg capacity polyethylene bags and stored in chambers with controlled temperatures at 12, 20, 28 and 36ºC. At the beginning and along the storage in 240 days were analyzed parameters of biological, technological, and nutritional interest. The results show that the reduction in temperature provides the slightest changes in the physiological properties, the centesimal composition and the technological properties of the carioca beans, while the storage at elevated temperatures (28 to 36ºC) accelerates the degradation of the grains, perceived mainly by appearance of the defect HTC, by the reduction of the digestibility and the changes in the coloration of the grains.