Show simple item record

dc.contributor.authorCarvalho Lima, Dâmaris
dc.contributor.authorMiano, Alberto Claudio
dc.contributor.authorDuarte Augusto, Pedro Esteves
dc.contributor.authorArthur, Valter
dc.date.accessioned2021-05-25T21:20:10Z
dc.date.available2021-05-25T21:20:10Z
dc.date.issued2019-09-03
dc.identifier.citationCarvalho, D. ...[et al]. (2019). Gamma irradiation of common beans: Effect on nutritional and technological properties, 116. https://doi.org/10.1016/j.lwt.2019.108539es_PE
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/11537/26607
dc.description.abstractABSTRACT This work aimed studied the effect of ionizing irradiation on the nutritional and technological properties of cooked Carioca beans (Phaseolus vulgaris). The dry beans were irradiated with different doses (1, 5 and 10 kGy) of γ-radiation using 60Co as source. The composition and nutritional properties (protein, fat, ash, tannin, phytic acid content and protein in vitro digestibility) of the cooked beans were analyzed, with and without previously soaking process. In addition, the technological properties (hydration index, cooking time and color) of the beans were also evaluated. The results showed that protein, fat, ash and tannin content, as well as color, were not affected by irradiation, while the phytic acid was significantly reduced by the irradiation. Further, hydration index was slightly reduced only by using 10 kGy suggesting probable structure changes. Irradiation reduced the cooking time of the beans, as higher irradiation doses were used, which was related with the reduction on the phytic acid content. Moreover, protein in vitro digestibility was enhanced by irradiation. In conclusion, irradiation up to 10 kGy can be safely used to improve the shelf life of common beans without degradation of nutritional components, reducing some antinutrients content, improving protein digestibility and reducing the cooking time.es_PE
dc.formatapplication/pdfes_PE
dc.language.isoenges_PE
dc.publisherElsevieres_PE
dc.rightsinfo:eu-repo/semantics/openAccesses_PE
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.sourceUniversidad Privada del Nortees_PE
dc.sourceRepositorio Institucional - UPNes_PE
dc.subjectIrradiación de alimentoses_PE
dc.subjectTecnología alimentariaes_PE
dc.subjectProcesamiento de alimentoses_PE
dc.subjectHortalizases_PE
dc.titleGamma irradiation of common beans: Effect on nutritional and technological propertieses_PE
dc.typeinfo:eu-repo/semantics/articlees_PE
dc.publisher.countryBRes_PE
dc.identifier.journalLWTes_PE
dc.subject.ocdehttps://purl.org/pe-repo/ocde/ford#2.11.00es_PE
dc.description.sedeTrujillo San Isidroes_PE
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2019.108539


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record

info:eu-repo/semantics/openAccess
Except where otherwise noted, this item's license is described as info:eu-repo/semantics/openAccess