This method is also faster, being more applicable to breeding programs, which have to analyze

a large number of samples routinely. Finally, data results also demonstrated that grains with similar hardness could present distinct cooking characteristics, being strongly affected by the conditions of the methods employed, especially the rate of heat transference, pressure and cooking time. Therefore, although it was possible to classify the beans cooked by different methods according MG-132 supplier to their cooking quality, it is still necessary to find hardness ranges that match those cooking quality classifications. The results of the present study demonstrate that the cooking procedure is critical for cooking quality of

bean grains. The hardness of cooked grains is highly affected by cooking time and the way heat transfer occurs, thus, SB203580 research buy a same hardness value can correspond to different bean cooking characteristics. Among the methods evaluated, the better procedures to prepare bean for instrumental texture analysis are the hotplate at 45 or 60 min and the autoclave at 110 °C/15 min, which promote the softening of bean grains, maintaining their cooked or slightly cooked characteristic. Furthermore, those methods are faster and demonstrated to be able to discriminate fresh and aged grain, being useful to the bean breeding programs. The authors would like to acknowledge Coordenação de Aperfeiçoamento Sorafenib order de Pessoal de Nível Superior (CAPES) and Embrapa Rice and Beans for the scholarship and financial support. “
“Most food packaging

material is manufactured using petroleum-based non-biodegradable polymers, and their disposal is becoming a serious environmental issue. The partial replacement of these materials with biodegradable polymers from renewable sources (i.e., biopolymers) can reduce the impact that packaging materials have on the environment. Among the biopolymers, starch is considered a promising raw material due to its price, availability and ability as a thermoplastic starch (TPS) to produce biodegradable films. However, pure TPS films are hydrophilic and have poor mechanical properties. Thus, TPS blended with biodegradable synthetic polymers such as poly(butylene adipate-co-terephthalate) (PBAT) are being studied to improve the mechanical performance, and reduce the hydrophilicity of the blends (Brandelero, Grossmann & Yamashita, 2011, 2012; Müller, Laurindo & Yamashita, 2012; Olivato, Grossmann, Bilck & Yamashita, 2012; Olivato, Grossmann, Yamashita, Eiras & Pessan, 2012; Raquéz et al., 2008; Reddy & Yang, 2010). Antimicrobial agents that migrate from the active packaging material to the food product are very attractive because of their potential to control microorganism growth, and thus extend the shelf-life of the product (Han, 2000).