Genetic and physico-chemical parameters affecting texture of processed dry beans

By:

AGBO, N.G

Contributor(s):

Material type: Article

ArticleLanguage: English Description: p. 85-90Subject(s): LOC classification:

26980

In: In: Michigan State University. Agricultural Experiment Station. Saginaw Valley bean-beet research farm and related bean- beet research: 1980 Research ReportSummary: Se evaluaron los parametros geneticos y fisicoquimicos que afectan la textura de 3 cv. de frijol (Sanilac, NEP 2 y San Fernando). Se incluyen los valores prom. para el analisis proximal, almidon, absorcion de agua, caracteristicas del procesamiento y de la adhesion de la harina para los 3 cv. El contenido prom. de humedad para los 3 cv. fue de 8.7 por ciento y el contenido de proteina vario de 24.0 a 25.4 por ciento. Las curvas de adhesion y la textura presentaron perfecta correlacion, lo cual indica que las propiedades de gelatinizacion de las semillas son diferentes para los 3 cv. (CIAT)Summary: The genetic and physicochemical parameters affecting texture were evaluated on 3 bean cv. (Sanilac, NEP-2, and San Fernando). Mean values for proximate analysis and starch, water absorption, processing evaluations, and flour pasting characteristics for the 3 cv. are included. The mean MC for the 3 cv. was 8.7 percent and the protein content ranged from 24.0 to 25.4 percent. Pasting curves and texture showed perfect correlation, indicating that gelatinization properties of seeds are different in the 3 cv. (CIAT)

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Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode	Item holds
Book Chapters	CIAT Library Document collection CINFOS	Document Collection CINFOS	26980 (Browse shelf(Opens below))	c.1	Short Loan

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Previous	26977 A study of tolerance and sensitivity to ozone in beans. Summary	26978 Interrelationships among yield and food quality characters: A factor analysis approach	26979 An HPCL method for the quantitative determination of nonstructural carbohydrates in tissues of common bean	26980 Genetic and physico-chemical parameters affecting texture of processed dry beans	26981 A comparative study of seed coat color, tannin content, storage conditions, nutritional quality and cookability in dry edible beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.): Their interrelationships and inheritance	26982 Preliminary studies on the inheritance of structural components of plant architecture in dry bean (Phaseolus vulgaris L.)	26983 Differential starch storage in two bean varieties in relation to their ability to withstand a shading stress	Next

Se evaluaron los parametros geneticos y fisicoquimicos que afectan la textura de 3 cv. de frijol (Sanilac, NEP 2 y San Fernando). Se incluyen los valores prom. para el analisis proximal, almidon, absorcion de agua, caracteristicas del procesamiento y de la adhesion de la harina para los 3 cv. El contenido prom. de humedad para los 3 cv. fue de 8.7 por ciento y el contenido de proteina vario de 24.0 a 25.4 por ciento. Las curvas de adhesion y la textura presentaron perfecta correlacion, lo cual indica que las propiedades de gelatinizacion de las semillas son diferentes para los 3 cv. (CIAT) spa

The genetic and physicochemical parameters affecting texture were evaluated on 3 bean cv. (Sanilac, NEP-2, and San Fernando). Mean values for proximate analysis and starch, water absorption, processing evaluations, and flour pasting characteristics for the 3 cv. are included. The mean MC for the 3 cv. was 8.7 percent and the protein content ranged from 24.0 to 25.4 percent. Pasting curves and texture showed perfect correlation, indicating that gelatinization properties of seeds are different in the 3 cv. (CIAT) eng