Adaptability of brazilian beans cultivars to industrial canning

ABSTRACT: A current alternative for meeting the modern consumer’s beans food demands is the industrial processing. This study evaluated the adaptability of eight Brazilian beans cultivars to industrial canning from commercial class cultivars of Carioca and of Black beans. The grains were processed in an industry sector using metallic cans with a capacity of 420 g, where the samples were conditioned without previous hydration. The cooking and sterilization process took place in a rotating autoclave. Quality parameters were evaluated in the canned beans. As a result, it was verified that, for the Carioca class, the Estilo cultivar differs from the rest of the genetic materials in terms of its low drained weight, which contributes to the increase in the total solids in the sauce, which have low hardness values. Estilo cultivar is not suitable for the type of processing used in this experiment. For the Black class, similar quality characteristics were observed between Esplendor and Uirapuru and between Esteio and Campeiro cultivars, where the latter stands out due to its lower damaged bean indices after processing. Finally, with the information present in this paper we intend to contribute to future researches on this subject and thereby increase the consumption and exportation of beans as processed product.

摘要：当前满足现代消费者对豆制食品需求的可行方案之一为工业加工。本研究以商用级卡里奥卡（Carioca）豆与黑豆（Black beans）品种为材料，评估了8个巴西菜豆品种的工业罐装加工适应性。试验采用420g容量的金属罐，将未经预浸泡的菜豆籽粒装罐后，在旋转式高压灭菌釜中完成蒸煮与灭菌工序，并对罐装菜豆的各项品质参数进行测定。结果表明，针对卡里奥卡豆品种群，埃斯蒂洛（Estilo）品种的沥干重量显著低于其余供试品种，这导致其罐内汤汁的总固形物含量升高且硬度较低，埃斯蒂洛品种不适用于本试验采用的罐装加工工艺。对于黑豆品种群，埃斯普伦多尔（Esplendor）与乌拉普鲁（Uirapuru）品种间、埃斯特约（Esteio）与坎佩罗（Campeiro）品种间的品质特性较为相近，其中坎佩罗品种因加工后的破损豆指数更低而表现突出。最后，本研究希望通过上述研究结果为该领域后续研究提供参考，进而推动菜豆加工产品的消费与出口贸易。