Genetic variability of bean grains creole for water absorption

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dc.creatorEderson Paulo Xavier Guilherme
dc.creatorSilvia Cecília Santana
dc.creatorJosé Fábio Soares
dc.creatorMaria Aparecida Milagres Machado
dc.creatorFlávia Échila Ribeiro Batista
dc.creatorFernando da Silva Rocha
dc.creatorDemerson Arruda Sanglard
dc.date.accessioned2022-07-21T12:22:22Z
dc.date.accessioned2025-09-08T22:54:38Z
dc.date.available2022-07-21T12:22:22Z
dc.date.issued2016-04
dc.identifier.issn0084-7747
dc.identifier.urihttps://hdl.handle.net/1843/43500
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofAnnual Report of the Bean Improvement Cooperative
dc.rightsAcesso Aberto
dc.subjectFeijão
dc.subjectPlantas - Melhoramento genético
dc.subjectMinas Gerais, Norte
dc.titleGenetic variability of bean grains creole for water absorption
dc.typeArtigo de periódico
local.citation.epage156
local.citation.spage155
local.citation.volume59
local.description.resumoThe bean cooking time is important in the definition of farming to be made available for research institutions due to the cooking time that can prevent consumer acceptance. Thus, breeding programs should prioritize the identification of genotypes that have reduced cooking time, with coats without damage during cooking and high volumetric expansion after cooking. Furthermore, it is also important to the productivity and disease resistance as well as technological product quality. The faster the higher water absorption is also the capacity of the cooking grains. During cooking, the grain structure is modified, the gelled starch and denatured proteins. In this work, we aimed to perform the analysis of the water absorption of Creole beans accessions cultivated in the mesoregion of North of Minas Gerais State, Brazil.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG

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