Características físicas, químicas e sensoriais de feijões crioulos orgânicos, cultivados na região de Goiânia-GO

Abstract

The great genetic variability in germplasm of beans grown on small farms is of fundamental importance in the survival strategy of small farmers, as they select materials adapted to their ecological and socioeconomic conditions. Organic agriculture is a cultivation method that seeks the establishment of agricultural systems balanced and ecologically stable, economically productive, highly efficient. This study aimed to compare the physical characteristics (color, weight and dimensions), the composition (fresh product) and acceptance (cooked weight) of 6 creole beans compared to the Perola. This met the best set of issues related to quality because, due to genetic improvement, has medium size, higher nutritional value, especially with regard to protein content (20.1 g.100g -1 ) and fiber (16.3 g.100g -1 ), and is the most accepted in relation to appearance (light color), taste and tenderness. Among the beans Creoles, the highlight is the horse bean, which has greater mass (100-grain weight: 34.4 g), good nutritional value (oil, ash and fiber), and is very popular among consumers, especially in relation to the tenderness, flavor and appearance (clear, coarse). Bean Roxinho Traditionally, despite being the smaller, darker and reddish beans, is well accepted by consumers in all sensory attributes, as well as having significant protein content (18.4 g.100g -1 ).