Evaluación de propiedades fisicoquímicas del frijol costarricense (Phaseolus vulgaris) como estrategia de diferenciación y valorización
Fecha
2020-07-30
Autores
Mencía Guevara, Alejandra
Villalobos Moya, Keylor H.
Rubí Zeledón, Julián
Granados Rojas, Leonardo
Hernández Aguirre, Carlos
Brenes Monge, Hillary
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Universidad Nacional, Costa Rica
Resumen
Debido a los cambios en patrones de consumo orientados a reconocer atributos de productos locales y diferenciados, el presente estudio tuvo como objetivo evaluar variedades de frijol costarricense con la finalidad de identificar sus propiedades que permitan una mejor valoración y diferenciación dentro del mercado nacional. Se realizó un análisis proximal, fenólico, físico y de calidad e impurezas. Los análisis fueron realizados en el año 2018 en laboratorios de la Universidad Nacional, Costa Rica y el Laboratorio de Calidad e Inocuidad del Consejo Nacional de Producción (CNP). Entre los resultados obtenidos sobresalió la variedad Guaimí (proveniente de Upala) la cual presentó menor dureza, por tanto, podría necesitar menor tiempo de cocción para alcanzar la textura óptima, así como conservar mejor valor textural como sus propiedades funcionales. De forma general, se obtuvo valores relevantes de proteína en rangos de 16 a 27%, de fibra de 3 a 7%, de extracto etéreo de 3 a 7% y de cenizas de 4 a 6%. Los resultados del estudio podrían ser un punto de partida para definir la funcionalidad de cada variedad de frijol de acuerdo a sus propiedades físicas y químicas.
Due to changes in consumption trends intended to recognize attributes of local and differentiated products, the present study aimed to evaluate Costa Rican beans varieties in order to identify their properties that allow a better appreciation and differentiation within the national market. Proximal, phenolic compounds, physical, quality and impurities analysis were performed. The analyzes were carried out in 2018 in laboratories of the National University, Costa Rica and the Quality and Safety Laboratory of the National Production Council (CNP). Among the results obtained, the Guaimí variety (from Upala) stood out, which presented lower hardness; therefore, it could need less cooking time to reach the optimal texture, as well as preserve better textural value and its functional properties. In general, relevant protein values were obtained in ranges from 16 to 27%, fiber from 3 to 7%, fat content from 3 to 7% and ashes from 4 to 6%. The results of the study could be a starting point to define the functionality of each variety of beans according to their physical and chemical properties.
Due to changes in consumption trends intended to recognize attributes of local and differentiated products, the present study aimed to evaluate Costa Rican beans varieties in order to identify their properties that allow a better appreciation and differentiation within the national market. Proximal, phenolic compounds, physical, quality and impurities analysis were performed. The analyzes were carried out in 2018 in laboratories of the National University, Costa Rica and the Quality and Safety Laboratory of the National Production Council (CNP). Among the results obtained, the Guaimí variety (from Upala) stood out, which presented lower hardness; therefore, it could need less cooking time to reach the optimal texture, as well as preserve better textural value and its functional properties. In general, relevant protein values were obtained in ranges from 16 to 27%, fiber from 3 to 7%, fat content from 3 to 7% and ashes from 4 to 6%. The results of the study could be a starting point to define the functionality of each variety of beans according to their physical and chemical properties.
Descripción
Palabras clave
PROPIEDADES FISICOQUIMICAS, FRIJOLES, COSTA RICA, SEGURIDAD ALIMENTARIA, PHYSICOCHEMICAL PROPERTIES, BEANS, FOOD SAFETY