Search

O buriti (Mauritia flexuosa L.) é uma palmeira da família Arecaceae, que ocorre no Cerrado, sendo encontrado notadamente nas veredas. O fruto do buriti se destaca por possuir uma composição química complexa, com destaque para sua fração lipídica. Entretanto, dependendo da região de ocorrência dos frutos, este óleo vegetal pode apresentar características distintas. Nesse sentido, este trabalho teve como objetivo caracterizar o óleo de buriti proveniente de três municípios do Norte de Minas Gerais. Foram realizadas análises de caracterização físico-química, perfil de ácidos graxos por cromatografia gasosa, luteína, α – e β-carotenos por cromatografia líquida de alta eficiência e carotenoides totais por espectrofotometria. Os resultados demostraram que não houve diferença significativa entre as amostras de cada município analisado. Além disso, o óleo apresentou bom rendimento, ótima qualidade físico-química, além de ser uma fonte rica de ácidos graxos insaturados e carotenoides totais. Sendo assim, o óleo de buriti da região do Norte de Minas Gerais possui bom potencial para aplicação pela indústria de alimentos.

The bean cooking time is important in the definition of farming to be made available for research institutions due to the cooking time that can prevent consumer acceptance. Thus, breeding programs should prioritize the identification of genotypes that have reduced cooking time, with coats without damage during cooking and high volumetric expansion after cooking. Furthermore, it is also important to the productivity and disease resistance as well as technological product quality. The faster the higher water absorption is also the capacity of the cooking grains. During cooking, the grain structure is modified, the gelled starch and denatured proteins. In this work, we aimed to perform the analysis of the water absorption of Creole beans accessions cultivated in the mesoregion of North of Minas Gerais State, Brazil.

During storage, the bean drying is the process most commonly used to ensure quality and stability, reducing the biological activity and possible physical and chemical changes. Reducing the water content of the beans decreases the size of the grains and influences directly on its physical properties during the drying process. Thus, the correct determination of the physical properties is of fundamental importance in optimizing industrial processes, aerodynamic studies, design and sizing of equipment used in harvesting and post-harvest operations. The objective of this study was to measure in Creole beans forms, the grain sizes (sphericity and volume) and their densities, grown in mesoregion of North of Minas Gerais State, Brazil.

The bean (Phaseolus vulgaris L.) is an important food because of its nutritional composition and has high mineral content, vitamins, carbohydrates, fiber and protein. Creole or traditional accessions can be defined as genotypes in use by farmers, obtained from natural crossings and that have not undergone any genetic breeding. The cultivation of these genotypes by small and medium farmers provides the conservation of genetic resources. Furthermore, there is the possibility of this diversity is exploited by the bean crop breeding programs, since they are well characterized according to the agronomic interest in technological and nutritional qualities. The aim of this study was to analyze the centesimal composition of Creole accessions of common beans cultivated in mesoregion of North of Minas Gerais State, Brazil.