Quantitative Descriptive Analysis of Common Bean (Phaseolus vulgaris L.) under Gamma Radiation

• Autores: José M. Armelim, Solange G. Canniatti-Brazaca, Marta H.E. Spoto, Valter Arthur, Sônia Maria de Stefano Piedade
• Localización: Journal of food science, ISSN 0022-1147, Vol. 71, Nº 1, 2006
• Idioma: inglés
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• Resumen

  • The objective of the project was the evaluation of gamma radiation effect at 1, 2, 6, and 10 kGy doses from Co60 and control (nonirradiated) at sensory attributes of common bean (Phaseolus vulgaris L.) variety Ca-rioca Tybatã, which was evaluated by Descriptive Quantitative Analysis (DQAmethod). Panelists were selected and trained to evaluated 5 attributes of appearance (Color, Brightness, Uniformity, Broken, and Broth Viscosity), 6 attributes of aroma (Characteristic aroma, New, Sweetness, Burned, Metallic, and Warmed up), 7 attributes of flavor (Characteristic flavor, Burned, Bitter, Sweetish, Fresh, Metallic, and Warmed up), and 3 attributes of texture (Hardness, Sandy, and Juiciness) after beans were cooked. The results were statistically analyzed by analysis of variance (ANOVA) (Tukey 5%). The samples treated with the doses of 6 and 10 kGy presented differences (P≤ 0.05) as Color and Brightness and the samples treated with dose 2 kGy and control presented the most Broken. The samples treated with the doses of 6 and 10 kGy presented differences (P≤ 0.05) of Characteristic aroma and New aroma but control and for the sample with treatment of 1 kGy dose it did not occur (P≥ 0.05). The samples treated with 10 kGy presented flavor non Characteristic flavor and Burned, Bitter and Metallic flavor (P ≥ 0.05). The Hardness and Sandy increased (P ≥ 0.05) with 6 and 10 kGy doses. The Juiciness did not differ (P > 0.05) to the control, 1 and 2 kGy. We can conclude that the radiation treatment promoted alterations in the sensory quality of beans, with the doses used in this study.