Variability in some texture characteristics and chemical composition of common beans (Phaseolus vulgaris L.)

The increase in the consumption of pulses in developed countries is strongly related to the availability of varieties with high-quality sensory attributes. Local varieties show variability of this characteristic but the extent is unknown. This study aims to assess the variability in texture and chem...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2006-11, Vol.86 (14), p.2445-2449
Main Authors: Casañas, F, Pujolà, M, Romero del Castillo, R, Almirall, A, Sánchez, E, Nuez, F
Format: Article
Language:English
Subjects:
Agricultura
Anàlisi
Beans
Biological and medical sciences
chemical analysis
chemical composition
Chemistry
Common bean
cultivars
Enginyeria agroalimentària
food analysis
food chemistry
food composition
Food industries
Fundamental and applied biological sciences. Psychology
genotype
Genotype & phenotype
Mongetes
mouthfeel
Phaseolus vulgaris
plant breeding
Producció vegetal
Proteins
sensory evaluation
Studies
texture
variability
Àrees temàtiques de la UPC
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Summary:The increase in the consumption of pulses in developed countries is strongly related to the availability of varieties with high-quality sensory attributes. Local varieties show variability of this characteristic but the extent is unknown. This study aims to assess the variability in texture and chemical composition among traditional Spanish varieties of common beans. Texture differences among varieties found by panellists correspond to chemical variation, although chemical differences within varieties seem greater than those reported in sensory analyses. It seems reasonable to screen existing information on the chemical composition of common beans to identify promising varieties to be tested in sensory trials. Nevertheless, selection within varieties should be performed only after sensory tests on the degree of differences shown by extreme genotypes for components such as protein or starch.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2638