Gamma radiation is a promising treatment for the prevention of bean crop losses, preserving the quality of the product and thus avoiding its rejection by the consumer. This research evaluated the sensorial alterations in beans (Phaseolus vulgaris L.), var. Carioca Tybatã, subjected to different doses of radiation (0, 1, 2, 6 and 10 kGy), based on changes in color, hydration (soaking) and cooking times. The color was evaluated by trained testers in a color booth illuminated by natural daylight, using a ranking test. The hydration time was determined by soaking 10 g of beans in 50 mL of distilled water, checking their hydration at 30 minutes intervals for the first two hours and at 1 hour intervals until absorption was stabilized. The cooking time was measured using cooking equipment. Tukey’s test (5% level of significance) was applied in a statistical analysis of the data obtained with SAS software and the ranking data. The irradiated beans showed no major differences in color compared with the control (nonirradiated beans). The hydration time did not differ significantly (p < 0.05) among treatments, although the irradiated beans absorbed more water than the control. The nonirradiated beans took considerably longer to cook than the irradiated ones, but no statistical differences (p < 0.05) were found among the beans irradiated with 1, 2, 6 and 10 kGy, nor did they show statistically significant differences in color.
color; hydration; cooking; irradiation; Phaseolus vulgaris; beans
