Efeitos do resfriamento, da umidade e do tempo de armazenamento sobre parâmetros tecnológicos e nutricionais de grãos de lentilha

Abstract

The objective of this study was to evaluate the effects of temperature and humidity on technological, chemical, nutritional and phytochemical parameters of green lentils over twelve months of storage. A completely randomized experimental design was applied, in a split plot scheme, with three replications, in the main plot there were three temperatures (15, 25 and 35ºC), in the split plot there were three humidity (10, 12 and 14%) and in the split plot were seven storage times (beginning and at 60, 120, 180, 240, 300 and 360 days). The grains stored under these conditions were evaluated for technological, chemical, physical, nutritional and biochemical parameters. The changes were observed over the 360 days of storage, however, it was observed that the grains maintained adequate quality parameters at 15ºC/10% (temperature/humidity), followed by 25ºC/10% and 25ºC/12%.The stress suffered by the grains increased proportionally with the storage time, since in the three studied moistures the highest levels of tannins, simple and total phenols, the largest anion capture action (evaluated by DPPH) and the largest intensity of browning and brown tint. The opposite occurred with the compounds of interest for nutritional assessment, with significant reductions in the levels of proteins and lipids, which were accentuated with the increase in the storage time, at the three temperatures and at the three studied moistures. The results of the research mean significant contributions to the sectors of production, storage and industries in the preservation of technological and nutritional properties of grains, with economic consequences in the lentil production chain, opening horizons for a market that still needs to be explored better.