Relating consumer preferences to sensory and physicochemical properties of dry beans (<i>Phaseolus vulgaris</i>)

Mkanda, Alice V; Minnaar, Amanda; Kock, Henrietta Letitia De

doi:10.1002/jsfa.3046

Cited by 58 publications

(79 citation statements)

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“…Factors that can influence the color and size of a bean are genotype, variety, planting period, chemical composition of the beans and storage time, among others (MKANDA et al, 2007). According to Rios et al (2002), consumers prefer lighter colored beans, because they relate darker color to old, hard beans that require more time to cook, generating increased energy expenditure.…”

Section: Resultsmentioning

confidence: 99%

“…For Amir et al (2007); Mkanda et al (2007); González et al (2006); Shimelis and Rakshit (2005) and Hosfield et al (1984), the study of the chemical and physical characteristics of beans is important because they can influence the beans' culinary properties and the consumer's preferred bean of choice (CASTELLANOS et al, 1997). According to Rios et al (2002), Brazilian consumers prefer freshly harvested beans, due to their softer texture, lighter coloring and shorter cooking time.…”

Section: Introductionmentioning

confidence: 99%

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Physical and chemical characteristics of common bean varieties

Barros

Prudêncio

2016

Sem. Ci. Agr.

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The common bean (Phaseolus vulgaris L.) is one of the most widely consumed legumes in the world, but nevertheless different varieties vary with respect to their physical and chemical aspects. This study evaluated the physical and chemical characteristics (color, hardness after cooking, water absorption capacity, cooking time, integrity of the beans after cooking, proximate composition and mineral composition) of the following varieties of the common bean: Carioca, IAPAR 81, Saracura, Juriti, Pérola, Colibri and IAPAR 31, all destined for both the internal Brazilian and external markets. The varieties studied had different proximate compositions and contents of the following minerals: K, Ca, N, Mg, S, Cu, Fe and Mn; but identical contents of P, Zn and B. The beans were classified as small in size. The Carioca variety showed the lowest values for L* (41.29) and H* (57.22), and the highest values for a* (12.17), its beans being redder and darker than the others. The Saracura variety showed the lowest degree of hydration (95.70 g/100g), cooking time (22.67 min.) and whole beans after cooking (30%), while the Pérola variety showed the highest values for these same parameters, 106.77 g/100g, 43.67 min. and 82.16%, respectively. No correlation was observed between the calcium and magnesium contents of the beans and the hardness of the raw bean, degree of hydration during maceration, cooking time and integrity of the cooked beans. According to the characteristics studied, the Saracura variety is a good option for both industrial and domestic use. ResumoO feijão comum (Phaseolus vulgaris L.) é uma das leguminosas mais consumidas no mundo, no entanto, os grãos das diversas variedades diferem quanto a aspectos físicos e químicos. Foram avaliadas características físicas e químicas (cor, dureza do grão após cozimento, grau de hidratação, tempo de cozimento, integridade após o cozimento, composição centesimal e conteúdo de minerais) de feijão comum variedades Carioca, IAPAR 81, Saracura, Juriti, Pérola, Colibri e IAPAR 31, destinadas ao comércio interno e externo. As variedades estudadas apresentam diferenças na composição centesimal e teores dos minerais K, Ca, N, Mg, S, Cu, Fe e Mn; mas teores idênticos de P, Zn e B. Quanto aos parâmetros de cor a variedade Carioca apresentou menores valores de L* (41,29) e H* (57,22), e maior valor de a* (12,17), possuindo grãos mais avermelhados e mais escuros que os das demais. A variedade Saracura teve o menor grau de hidratação (95,70 g/100g), tempo de cozimento (22,67 min) e de grãos íntegros após o cozimento (30%), enquanto que a variedade Pérola apresentou valores mais elevados, de 106.77 g/100g, 43,67 minutos e 82,16% respectivamente. Não foi observada correlação entre teores de cálcio e magnésio dos grãos com a dureza do grão cru, grau de hidratação durante a maceração, tempo de cocção e integridade dos grãos cozidos. De acordo com as características estudadas a variedade Saracura é uma boa opção tanto para uso doméstico como industrial. Palavras-chave: Feijão. Tempo de c...

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physical and chemical characteristics of common bean varieties

Barros

Prudêncio

2016

Sem. Ci. Agr.

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“…Characteristics such as seed size, colour, shape, textural properties and cooked-bean fl avours greatly affect the consumers' acceptance (45). The results of sensory evaluation of instant whole beans are presented in Fig.…”

Section: Sensory Qualitymentioning

confidence: 99%

Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris)

Ulloa

Ibarra-Zavala

Ramírez-Salas

et al. 2015

Food Technol. Biotechnol.

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SummaryInstant whole beans obtained by drying at 25 °C were evaluated for their chemical, phy sicochemical, nutritional, microbiological, sensory and rehydration characteristics. The proximal composition of instant whole beans was typical of this kind of food, whereas a w and L*, a* and b* values were 0.639, 98.55, -0.28 and -1.52, respectively. In instant whole beans, 75 % of the essential amino acids had a value greater or equal to the reference standard for adult humans; the protein quality in terms of chemical score was 95 %. Microbiological counts of aerobic mesophilic bacteria, moulds, yeasts and total coliforms of rehydrated instant whole beans were <10 CFU/g, whereas the scores for colour, fl avour, texture and overall acceptability were 7.22, 7.68, 7.24 and 7.34, respectively, on a 1-9 hedonic scale. The logarithmic and Pilosof models showed close fi ts (R 2 >0.99) to the experimental data for drying of cooked beans and rehydration of instant whole beans, respectively. In the light of the chemical, physicochemical, nutritional, microbiological, sensory and rehydration characteristics of instant whole beans found in this study, drying at 25 °C is recommended for the production of such food.

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“…It is used for human consumption and is the most widely consumed grain legume mainly in South America and Africa as well as worldwide (Mkanda et al, 2007;De La Fuente et al, 2012). It is grown on an area greater than 29 million hectares in the world (FAOSTAT, 2015) and over four million hectares in Africa which provides dietary protein to over 300 million people in rural and poor urban E-mail: yonasmoges2006@gmail.com.…”

Section: Introductionmentioning

confidence: 99%

Genetic diversity in speckled bean (Phaseolus vulgaris L.) genotypes in Ethiopia

Gelaw¹

2017

J. Plant Breed. Crop Sci.

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In the present investigation, the genetic variability of 64 speckled type common bean genotypes were evaluated at Haramaya University during 2015 cropping season using 8 × 8 simple lattice design with three replications. The analysis of variance indicated highly significant (P<0.01) differences among genotypes for all the nine characters studied. High genotypic coefficient of variation (GCV) was observed for grain yield, while high phenotypic coefficients of variation (PCV) were recorded for number of seeds plant -1 , grain yield ha -1 and common bacterial blight resistance. For all the traits, estimates of PCV were higher than GCV indicating the presence of environmental influence. High heritability values and genetic advances were recorded in grain yield. Cluster analysis using Mahalanobis distance delineated the genotypes into six main groups. Cluster I contain the largest number of genotypes (43.75%) followed by clusters II (26.56%) and III (10.94%) while clusters IV, V and VI contain four genotypes each. The D 2 analysis indicated that there was a significant difference among the clusters. The maximum inter cluster distance was observed between cluster IV and V. Principal component analysis (PCA) was performed to assess the variation and correlation among genotypes for the traits and grouped them based on their performance. The combination of the first four principal components explained more than 85.74% of the genotypic variations. Therefore, exploiting the genetic diversity among clusters would broaden the genetic base of speckled bean breeding populations.

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Relating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris)

Cited by 58 publications

References 30 publications

Physical and chemical characteristics of common bean varieties

Physical and chemical characteristics of common bean varieties

Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris)

Genetic diversity in speckled bean (Phaseolus vulgaris L.) genotypes in Ethiopia

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