EFFECTS OF STORAGE CONDITIONS IN SENSORY CHARACTERISTICS OF “MACASSAR” BEAN Vigna unquiculata (L) WALP

Authors

  • MARIA CÉLIA DORNELAS LEÃO Universidade Federal de Pernambuco
  • NONETE BARBOSA GUERRA
  • EDLEIDE MARIA PIRES DE FREITAS

DOI:

https://doi.org/10.5380/cep.v10i1.14404

Keywords:

FEIJÃO TIPO MACASSAR - ARMAZENAMENTO, FEIJÃO TIPO MACASSAR - ANÁLISE SENSORIAL. BEAN " MASSACAR" - STORAGE, BEAN "MASSACAR" - SENSORIAL ANALYSIS.

Abstract

Samples of bean, variety "maeassar" were stored in zine silos in Serra Ta- (IPA) and in jute bags in werehouse from CAGEP (Recife) under diferent elimatie eonditions during six months. Storage effects were carried out for 150 days and involved sensorial evaluation. sensory Sensory analylis showed no preferenee for either type bean stored, at 5% level, therefore a small tendency in accepting the culture IPA was observed. The .cooking properties were accepted until 120 days for both type of storage. the data obtained, it can be concluded that zinc silos preserved the bean qualities.

Downloads

How to Cite

DORNELAS LEÃO, M. C., GUERRA, N. B., & DE FREITAS, E. M. P. (1992). EFFECTS OF STORAGE CONDITIONS IN SENSORY CHARACTERISTICS OF “MACASSAR” BEAN Vigna unquiculata (L) WALP. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 10(1). https://doi.org/10.5380/cep.v10i1.14404

Issue

Vol. 10 No. 1 (1992)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.