Multivariate analysis of the conditions of temperature, moisture and storage time in the technological, chemical, nutritional parameters and phytochemical of green lentils

摘要: Abstract The aim of this study was to determine appropriate conditions temperature and moisture during a storage period several months in the technological, chemical, nutritional parameters phytochemical green lentils. For experimental design adopted completely randomized split-split plot scheme, with three replications. In main plot, temperatures (15, 25 35 °C) were allocated; split (10, 12 14%); and, times (0, 60, 120, 180, 240, 300 360 days). At end days storage, it observed that grains maintained quality at 15 °C/10% (temperature/moisture), followed by 25 °C/10% 25 °C/12%. time proportional stress suffered grain, because longest (240, days) moistures, higher content simple total phenols, tannins anion capture action evaluated DPPH, as well as, greater darkening brown tint. Significant reduction compounds such protein lipid also increase all moisture. way, research makes significant contribution producers industries, so practice they can have conditions, reducing economic depreciation opening horizon for market still needs be better explored.