scholarly journals Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

2021 ◽  
Vol 33 (4) ◽  
pp. 43-56
Author(s):  
Juliana Aparecida Correia Bento ◽  
Karen Carvalho Ferreira ◽  
Priscila Zaczuk Bassinello ◽  
B. Dave Oomah
Keyword(s):  
Storage Time ◽  
Scientific Literature ◽  
Cooking Quality ◽  
Market Value ◽  
Cooking Time ◽  
Factors Affecting ◽  
Intrinsic Factors ◽  
Culinary Quality ◽  
Technological Quality

The culinary quality of carioca beans is related to their market value and consumer acceptability. The depreciation of the cooking/technological quality of the product occurs mainly because of the integument browning and the longer cooking time of the grains, which are influenced by the storage time and conditions. The loss of culinary quality reduces the market value of carioca beans because consumers reject darkened grains that are attributed to a longer cooking time. As a result, cooking time (resistance to cooking), the color of the integument, and the texture of the cooked beans are determinant factors in the acceptance of carioca bean cultivars. The browning of the grain integument and the cooking time mainly depends on the environmental conditions, storage time, the tegument of each genotype, and the chemical and physical properties of the cotyledons. Therefore, this review aims to survey the scientific literature on the extrinsic and intrinsic factors that affect the culinary quality of carioca beans.

scholarly journals The convenience of non-conventional methods for evaluation of the culinary quality of beans

2020 ◽  
Vol 9 (11) ◽  
pp. e44491110103
Author(s):  
Juliana Aparecida Correia Bento ◽  
Priscila Zaczuk Bassinello ◽  
Quedma Antônia da Cruz ◽  
Marina Aparecida De Sousa Mendonça ◽  
Tereza Cristina de Oliveira Borba ◽  
...  
Keyword(s):  
Conventional Method ◽  
Standard Method ◽  
Sensory Analysis ◽  
Cooking Quality ◽  
Cooking Time ◽  
Breeding Programs ◽  
Culinary Quality ◽  
Automatic Pressure ◽  
Sensory Tests

The standard Mattson method to evaluate the cooking time of beans on breeding programs presents disadvantages. We have tested and improved a non-conventional method previously proposed to evaluate the percentage of cooked grains on an automatic pressure cooker. It showed a similar trend as Mattson’s for the cooking behavior of contrasting genotypes, but the first showed a higher correlation with sensory tests. Differently, it is closer to the Brazilian domestic bean preparation. It is a simple and more affordable procedure for application in a huge routine, once it requires a shorter time to run simultaneously a larger number of samples with confident results. Its positive correlation with sensory analysis helps breeders to select promising genotypes from early breeding generations to attend consumer demands more efficiently. We recommend the standard method be used preferably to evaluate the advanced generations to validate the cooking quality of selected materials and to attend cultivar releasing normative.

Dehulling and Cooking Quality of Red Lentils - Effects of Cultivar, Storage Time, Moisture Content, and Pre-Treatments

2010 ◽  
Author(s):  
Dagmara Head ◽  
Daniella Alejo-Lucas ◽  
Stefan Cenkowski ◽  
Susan Arntfield
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Cooking Quality

Effect of Storage Time and Conditions on the Hardness and Cooking Quality of Adzuki (Vigna angularis)

LWT ◽  
2002 ◽  
Vol 35 (4) ◽  
pp. 338-343 ◽  
Author(s):  
A.M. Yousif ◽  
H.C. Deeth ◽  
N.A. Caffin ◽  
A.T. Lisle
Keyword(s):  
Storage Time ◽  
Cooking Quality ◽  
Vigna Angularis

STUDIES OF FACTORS AFFECTING COOKING QUALITY OF YELLOW PEAS

1963 ◽  
Vol 43 (2) ◽  
pp. 174-183 ◽  
Author(s):  
A. Chernick ◽  
B. A. Chernick
Keyword(s):  
Soil Ph ◽  
Genetic Basis ◽  
Cooking Quality ◽  
High Quality ◽  
Factors Affecting ◽  
Yellow Peas

The largest peas from well-matured plants and pods, and those grown at a soil pH of 6–7, were of the best quality for soup manufacture. A genetic basis for cooking quality was suggested by the consistent superiority of the variety Chancellor to Arthur, and by the fact that high quality lines selected from the variety Chancellor maintained this status for several generations.

scholarly journals Factors Affecting Nursing Students’ Learning

2020 ◽  
Vol 2 (1) ◽  
pp. 49-55
Author(s):  
Dwi Karina Ariadni ◽  
Siti Zahara Nasution ◽  
Reni Asmara Ariga
Keyword(s):  
Nursing Education ◽  
Nursing Students ◽  
Nursing Student ◽  
Intrinsic Factor ◽  
Learning Motivation ◽  
Extrinsic Factors ◽  
Factors Affecting ◽  
Intrinsic Factors ◽  
Study Results

High learning motivation is influenced by some factors from intrinsic factor (in self) and extrinsic factor. This study aims to describe the intrinsic factors and extrinsic factors in learning motivation. This is a descriptive design study with quota random sampling. 90 respondents were involved in this study. Results of intrinsic factors measured by interest in the field of knowledge studied: 47.8% of respondents collect tasks given in accordance with the time set, and 41.1% of respondents diligently follow the lecture. The results of the study of extrinsic factors are measured by the quality of lecturers who teach: 51.1% of lecturers often provide questions clearly and briefly. Based on the method of lecturing: simulation methods in the laboratory often increase the motivation to learn. Based on the lecture’s room: 57.8% stated that a clean lecture’s room can improve the concentration of learning. Based on the complete book in the library: 47.8% encourage respondents to do the task quickly. Based on the learning facilities: 47.8% are always motivated to learn if the lecturer uses LCD. Support of parents (76.7%) in meeting the needs of respondents in learning.The management of nursing education is suggested to motivate students during lectures based on intrinsic factors and extrinsic factors. Keywords : learning motivation, affecting factor, nursing student

تأثير التغير في قيمة المبيعات في القيمة السوقية للاسهم – دراسة تحليلية في عينة من الشركات المدرجة في مؤشر (Dow Jones)

2020 ◽  
Vol 2020 (66) ◽  
pp. 86-100
Author(s):  
ايفان سمير عبد الصاحب ◽  
أ. د حمزة محمود شمخي
Keyword(s):  
Financial Management ◽  
Market Value ◽  
Clear Picture ◽  
Factors Affecting ◽  
Jones Index ◽  
Strategic Goal

The market value is one of the most important indicators of the success of the financial management as it is the strategic goal of that department. Therefore, studying the factors affecting that value, the most important of which is sales, gives a clear picture to the investor about the quality of his investments. Here lies the importance of research. US companies included in the Dow Jones Index for the period (2001-2016). The research is based on two main hypotheses, the most important of which are: "There is no significant effect of the sales value on the market value of shares," and the research reached a set of conclusions and recommendations, the most important of which is "There is a significant, statistically significant effect of the sales value on the market value of shares

scholarly journals Technological quality of common bean grains obtained in different growing seasons

Bragantia ◽  
2014 ◽  
Vol 73 (1) ◽  
pp. 14-22 ◽  
Author(s):  
Eliana Francischinelli Perina ◽  
Cássia Regina Limonta Carvalho ◽  
Alisson Fernando Chiorato ◽  
Rodrigo Lorencetti Tunes Lopes ◽  
João Guilherme Ribeiro Gonçalves ◽  
...  
Keyword(s):  
Common Bean ◽  
Winter Season ◽  
Cooking Time ◽  
Genotype X Environment Interaction ◽  
Soluble Solids ◽  
Environment Interaction ◽  
Genotype X Environment ◽  
Growing Seasons ◽  
Technological Quality

The traits that provide technological quality to common bean grains exhibit genetic and environmental variation and variation in the genotype x environment interaction. In this context, the aim of this study was to assess the effect of different periods of the growing season on the technological quality of common bean grains. The experiment was conducted with 25 bean genotypes (carioca [beige with brown stripes] and black commercial group) that are part of the Value for Cultivation and Use (Valor de Cultivo e Uso - VCU) trials in three growing seasons, namely, the 2009/2010 rainy season, the 2010/2011 dry season and the 2010/2011 winter season, in a randomized block experimental design with three replications in which the following items were assessed: cooking time (CT), water absorption capacity before cooking (Peanc) and after cooking (Peapc), percentage of whole grains (PWG), total soluble solids in the broth (TSSb), volume expansion before cooking (EXPVbc) and after cooking (EXPVac), and dry grain density (DD), grain density after maceration (SD) and grain density after cooking (CD). Assessments showed that the different growing seasons for obtaining grains for the purpose of analysis of technological quality have an effect on the results and on differentiation among genotypes, indicating genotype x environment interaction. They also showed that the genotypes C2-1-6-1, C4-8-1-1, LP04-03, IAC-Imperador, P5-4-4-1 and Pr11-6-4-1-2 had the best results in relation to cooking time in the mean values of the three growing seasons. The use of early selection based on phenotypic correlations that exist among the technological features is not expressive, due to the variation of magnitude among the different growing seasons.

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