Efeito da Extrusão nas Propriedades Bioquímicas e Tecnológicas da Farinha Bandinha de Feijão
Palavras-chave:
Bandinha de feijão. Fatores antinutricionais. Propriedades tecnológicas.
Resumo
A bandinha de feijão é um subproduto da indústria de processamento de feijão. O objetivo deste trabalho foi avaliar os efeitos das condições de extrusão no que se refere a fatores bioquímicos e propriedades tecnológicas de bandinha de feijão. As bandinhas foram trituradas e a farinha obtida foi extrusada. Tanto a farinha crua e extrusada foram testadas quanto: ao conteúdo de inibidores de tripsina, inibidores de α-amilase, atividade hemaglutinante, às propriedades de solubilidade e absorção de água, à atividade emulsificante e estabilidade da emulsão. Os resultados evidenciaram que a extrusão eliminou os fatores antinutricioais e melhorou as propriedades tecnológicas.
Referências
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23. Firestone, D. (Ed.). Official methods and recommended practices of the American Oil Chemists Society. 6th ed. 2009. Urbana: AOCS, 2009. Met. Ce 1f - 96, Ce 1-62.
24. Horwitz, W. Official Methods of Analysis of the Association of Official Analytical Chemists. 18th Ed. 2005. Current Through Revision 3, 2010 Gaithersburg, Maryland, AOAC, 2010. Chapter 41 Met. 996.06, p. 20.
25. Hartman, L.; Lago, R.C.A. Rapid preparation of fatty acid methyl esters from lipids. Lab. Practice, v. 22, n. 8, p. 475-476, 1973.
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27. Carvalho, P.R.N.; Collins, C.A.; Rodriguez-Amaya, D.B. Comparison of provitamin A determination by normal-phase gravity-flow column chromatography and reversed phase high performance liquid chromatography. Chromatographia, Wiesbaden, v. 33, p. 133-37, 1992.
28. Horwitz, W. (Ed.). Official methods of analysis of the Association of Official Analytical Chemists. 18th ed. Gaithersburg, Maryland: AOAC, 2005. Chapter 45, methods 961.15, p.67-69. Current Through Revision 3, 2010.
29. Gregory, J.F.; Kirk, J.R. Assessment of stocage effects on vitamin B6 stability and bioavailability in dehydrated food systems. Journal of Food Science, Cicago, v. 43, p. 1801-09, 1978.
30. Horwitz, W. (ED.). Official methods of analysis of the Association of Official Analytical Chemists. 18th ed. Gaithersburg, Maryland: AOAC, 2005. Chaper 45, methods 942.23, p. 11-13. Current Through Revision 3, 2010.
31. Van De Weerdhof, T.; Wiersun, M.L.; Reissenwebweber, H. Application of liquid chromatography in food analysis. Journal Chromatography, Amsterdam, v. 83, p. 455-60, 1973.
32. Horwitz, W. (Ed.). Official methods of analysis of the Association of Official Analytical Chemists. 18th ed. Gaithersburg, Maryland: AOAC, 2005. Chapter 45, methods 970.65, p. 14-16. Current Through Revision 3, 2010.
33. Van De Weerdhof, T.; Wiersun, M.L.; Reissenwebweber, H.. Application of liquid chromatography in food analysis. Journal Chromatography, Amsterdam, v. 83, p. 455-60, 1973.
34. Arakawa, N.; Otsuka, M.; Kurata, T.; Inagki, C. Separative determination of ascorbic acid and erythorbic acid by highperformance liquid chromatography. Journal Nutritional Science Vitaminology, Japan, v. 27, p. 1-7, 1981.
35. Horwitz, W. (Ed) Official methods of analysis of the Association of Official Analytical Chemists. 18th ed. Gaithersburg, Maryland: AOAC, 2005. Current Through Revision 3, 2010. cap. 50, met. 985.35 e 984.27, p.15-18.
36. Slavin, S.; Petersen, G.E.; Lindhal, P.C. Determination of heavy metals in meats by atomic absorption spectroscopy. Atomic Absorption Newsletter, Norwalk, v. 14, n. 3, p. 57-59, 1975.
37. Brasil. Agência Nacional de Vigilância Sanitária. Resolução da Diretoria Colegiada RDC-12, 2001. Disponível em http://www.anvisa.gov.br/legis/resol/12_01rdc.htm.
38. ISO 6579. Microbiology of food and animal feeding stuffs – Horizontal method for the detection of Salmonella spp., 4th ed. The International Organization for Standardization, 2002, Corrigendum 1:2004, Amendment 1:2007.
39. AOAC Official Method 2003.09 (Salmonella PCR Bax System). In: HORWITZ, W. (ed.), Official Methods of Analysis of AOAC International, 18th ed. Gaithersburg, Maryland: AOAC International, 2005. Chapter 17, p.194.
40. ISO 7251. Microbiology of food and animal stuffs - Horizontal method for the detection and enumeration of presumptive Escherichia coli - most probable number technique, 3rd ed. The International Organization for Standardization, 2005.
41. ISO 6888-1. Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) – Part 1: Technique using Baird-Parker agar medium, 1st ed. The International Organization for Standardization, 1999, Amendment
1:2003.
42. Downes, F. P. & Ito, K. (eds.). Compendium of Methods for the Microbiological Examination of Foods, 4th ed. Washington: American Public Health Association, 2001. 676 p.
43. Beauchat, L. R. Influence of aw on growth, methabolic, activities and survival of yeasts and molds. Journal of Food Protect, Ames, 46: 135-41, 1983.
2. Fuente, M.D.L.; Borrajo, A.; Bermúdez, J.; Lores, M.; Alonso, J.; López, M.; Santalla, M.; Ron, A.M.D.; Zapata, C.; Alvarez, G. 2-DE-based proteomic analysis of common bean (Phaseolus vulgaris L.) seeds. Journal of Proteomics, 74, p. 262-267, 2011.
3. Canniatti Brazaca, S. G.; Rocha, L. C.; Silva, A. G.; Caracterização físico-química, digestibilidade protéica e atividade antioxidante de feijão comum (Phaseolus vulgaris L.). Alimentos e Nutrição, Araraquara, v. 20, n.4, p.591-598, out/dez. 2009.
4. Cardoso Filho, N.; Ciacco, C. F.; Sgarbieri, V. C. Efeito de algumas variáveis do processo de extrusão nas características tecnológicas da farinha do feijão comum. Ciência e Tecnologia de Alimentos, Campinas, v. 16, n. 2, p. 158-164, 1996.
5. Da Silva, E. M.; Ascheri, J. L. R.; Ascheri, D. P.; Teba, C. Da S. Efeito da extrusão termoplástica nas características de viscosidade de pasta, solubilidade e absorção de água de farinhas prégelatinizadas de milho e feijão carioca (Brs pontal). B. Ceppa, Curitiba, v. 31, n. 1, jan./jun. 2013.
6. El-Dash, A.A. Aplication and control of thermoplastic extrusion of cereals for food andindustrial uses. In: Cereals a renewable resurce: theory and practice. AmericanAssociation of Cereal Chemists, St. Paul, p.165-216, 1981.
7. Gualberto, D. G. Avaliação nutricional e sensorial de misturas de feijão e soja processados por extrusão. 1981. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Viçosa, Viçosa, MG.
8. Batista, K.A.; Prudêncio, S.H.; Fernandes, K.F. Changes in the functional properties and antinutritional factors of extruded hardto-cook common beans Journal of Food Science, 75, p. 286-290, 2010.
9. Kunitz, M. Crystalline soybean trypsin inhibitor. II General Properties. The Journal of General Physiology, 30, p. 291-310, 1947.
10. Arnon, R., Papain, in Methods in Enzymology, G. Perlmann; D.L. Loran, Editors. 1970, Academic Press: New York. p. 226-244.
11. Deshpande, S.S.; Sathe, S.K.; Salunkhe, D.K.; Comforth, D. P. Effects of dehulling on phytic acid, polyphenols, and enzyme inhibitors of dry beans (Phaseolus vulgaris L.). Journal of Food Science, 47, p. 1846-1850, 1982.
12. Miller, G.L. Use of dinitrosalicylic acid reagente for determination of reducing sugar. Analytical Chemistry, 31, p. 426-428, 1959.
13. Moreira, R.A.; Perrone, J.C. Purification and partial characterization of a lectin from Phaseolus vulgaris. Plant Physiology, v. 59, p. 783-787, 1977.
14. Hsu, H.W.; Vavak, D.L.; Satterlee, L.D.; Miller, G.A. A multienzyme technique for estimating protein digestibility. Journal of Food Science, 42, p. 1269-1273, 1977
15. Okezie, B.O.; Bello, A.B. Physicochemical and functional properties of winged bean flour and isolate compared with soy isolate. Journal of Food Science, 53, p. 450-454, 1988.
16. Yasumatsu, K.; Sawada, S.; Moritaka, S.; Misaki, M.; Toda, J.; Wada, T.; Ishii, K. Whipping and emulsifying properties of soybean products. Agricultural and Biochemical Chemistry, 36, p. 719-727, 1972.
17. Horwitz, W. (Ed.) Official methods of analysis of AOAC International. 18th ed., Gaithersburg, Maryland, 2005. Current through Revision 1, 2006. Cap. 45, met.985.29, p.97-98.
18. Zenebon, Odair; Pascuet, Neus Sadocco (Coord.). Métodos físicoquímicos para análise de alimentos. 4 ed. Brasília: Ministério da Saúde/ANVISA; São Paulo: Instituto Adolfo Lutz, 2005. cap. 4, met. 034B, p. 119.
19. Prosky, L.; Asp, N-G; Furda, I.; Devries, J.W.; Schweizer, T.F. & Harland, B.F. Determination of total dietary fiber in foods, food products and total diets: Interlaboratorial Study. Journal of The Association Official Analytical Chemists, Arlingtton, v.67, n.6, p.1044-1052, 1984.
20. Kalil, A.. Manual Básico de Nutrição. São Paulo: Instituto de Saúde, 1975.
21. Passmore, R.; Nicol, B.M.; Rao, M.N. Manual Sobre Necessidades Nutricionales Del Hombre. Ginebre: O.M.S., 1975. (Série de Monografia, 61).
22. United States Department Of Agriculture. Composition of Foods. Agriculture Handbook N°8, WASHINGTON; USDA, 1963.
23. Firestone, D. (Ed.). Official methods and recommended practices of the American Oil Chemists Society. 6th ed. 2009. Urbana: AOCS, 2009. Met. Ce 1f - 96, Ce 1-62.
24. Horwitz, W. Official Methods of Analysis of the Association of Official Analytical Chemists. 18th Ed. 2005. Current Through Revision 3, 2010 Gaithersburg, Maryland, AOAC, 2010. Chapter 41 Met. 996.06, p. 20.
25. Hartman, L.; Lago, R.C.A. Rapid preparation of fatty acid methyl esters from lipids. Lab. Practice, v. 22, n. 8, p. 475-476, 1973.
26. Food Standards Agency. Mc Cance and Widdowson’s The Composition of Foods, Sixth Summary Edition. Cambridge:2002, Royal Society of Chemistry. 537 p.
27. Carvalho, P.R.N.; Collins, C.A.; Rodriguez-Amaya, D.B. Comparison of provitamin A determination by normal-phase gravity-flow column chromatography and reversed phase high performance liquid chromatography. Chromatographia, Wiesbaden, v. 33, p. 133-37, 1992.
28. Horwitz, W. (Ed.). Official methods of analysis of the Association of Official Analytical Chemists. 18th ed. Gaithersburg, Maryland: AOAC, 2005. Chapter 45, methods 961.15, p.67-69. Current Through Revision 3, 2010.
29. Gregory, J.F.; Kirk, J.R. Assessment of stocage effects on vitamin B6 stability and bioavailability in dehydrated food systems. Journal of Food Science, Cicago, v. 43, p. 1801-09, 1978.
30. Horwitz, W. (ED.). Official methods of analysis of the Association of Official Analytical Chemists. 18th ed. Gaithersburg, Maryland: AOAC, 2005. Chaper 45, methods 942.23, p. 11-13. Current Through Revision 3, 2010.
31. Van De Weerdhof, T.; Wiersun, M.L.; Reissenwebweber, H. Application of liquid chromatography in food analysis. Journal Chromatography, Amsterdam, v. 83, p. 455-60, 1973.
32. Horwitz, W. (Ed.). Official methods of analysis of the Association of Official Analytical Chemists. 18th ed. Gaithersburg, Maryland: AOAC, 2005. Chapter 45, methods 970.65, p. 14-16. Current Through Revision 3, 2010.
33. Van De Weerdhof, T.; Wiersun, M.L.; Reissenwebweber, H.. Application of liquid chromatography in food analysis. Journal Chromatography, Amsterdam, v. 83, p. 455-60, 1973.
34. Arakawa, N.; Otsuka, M.; Kurata, T.; Inagki, C. Separative determination of ascorbic acid and erythorbic acid by highperformance liquid chromatography. Journal Nutritional Science Vitaminology, Japan, v. 27, p. 1-7, 1981.
35. Horwitz, W. (Ed) Official methods of analysis of the Association of Official Analytical Chemists. 18th ed. Gaithersburg, Maryland: AOAC, 2005. Current Through Revision 3, 2010. cap. 50, met. 985.35 e 984.27, p.15-18.
36. Slavin, S.; Petersen, G.E.; Lindhal, P.C. Determination of heavy metals in meats by atomic absorption spectroscopy. Atomic Absorption Newsletter, Norwalk, v. 14, n. 3, p. 57-59, 1975.
37. Brasil. Agência Nacional de Vigilância Sanitária. Resolução da Diretoria Colegiada RDC-12, 2001. Disponível em http://www.anvisa.gov.br/legis/resol/12_01rdc.htm.
38. ISO 6579. Microbiology of food and animal feeding stuffs – Horizontal method for the detection of Salmonella spp., 4th ed. The International Organization for Standardization, 2002, Corrigendum 1:2004, Amendment 1:2007.
39. AOAC Official Method 2003.09 (Salmonella PCR Bax System). In: HORWITZ, W. (ed.), Official Methods of Analysis of AOAC International, 18th ed. Gaithersburg, Maryland: AOAC International, 2005. Chapter 17, p.194.
40. ISO 7251. Microbiology of food and animal stuffs - Horizontal method for the detection and enumeration of presumptive Escherichia coli - most probable number technique, 3rd ed. The International Organization for Standardization, 2005.
41. ISO 6888-1. Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) – Part 1: Technique using Baird-Parker agar medium, 1st ed. The International Organization for Standardization, 1999, Amendment
1:2003.
42. Downes, F. P. & Ito, K. (eds.). Compendium of Methods for the Microbiological Examination of Foods, 4th ed. Washington: American Public Health Association, 2001. 676 p.
43. Beauchat, L. R. Influence of aw on growth, methabolic, activities and survival of yeasts and molds. Journal of Food Protect, Ames, 46: 135-41, 1983.
Publicado
2016-01-04
Como Citar
Starling, C. A., Souza, F. G. de, & Carvalho, A. A. de. (2016). Efeito da Extrusão nas Propriedades Bioquímicas e Tecnológicas da Farinha Bandinha de Feijão. Revista Processos Químicos, 10(19), 39-49. https://doi.org/10.19142/rpq.v10i19.345
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