Research Article

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

  1. Alice V Mkanda,
  2. Amanda Minnaar,
  3. Henriëtte L de Kock*

Article first published online: 19 SEP 2007

DOI: 10.1002/jsfa.3046

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 87, Issue 15, pages 2868–2879, December 2007

Additional Information

How to Cite

Mkanda, A. V., Minnaar, A. and de Kock, H. L. (2007), Relating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris). J. Sci. Food Agric., 87: 2868–2879. doi: 10.1002/jsfa.3046

Author Information

  1. Department of Food Science, University of Pretoria, Pretoria 0002, South Africa

*Department of Food Science, University of Pretoria, Pretoria 0002, South Africa.

Publication History

  1. Issue published online: 9 NOV 2007
  2. Article first published online: 19 SEP 2007
  3. Manuscript Accepted: 19 JUN 2007
  4. Manuscript Revised: 11 JUN 2007
  5. Manuscript Received: 22 DEC 2006

Funded by

  • USAID-funded Bean Cowpea Collaborative Research Support Program (CRSP)
  • South African National Research Foundation (NRF)

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Keywords:

  • beans;
  • physico-chemical analysis;
  • sensory properties and consumer

Abstract

BACKGROUND: Dry beans (Phaseolus vulgaris) have a range of varieties, colours and sizes. Differences in physicochemical and sensory properties influence consumer choices for beans. This study related consumer preferences to sensory and physico-chemical properties of selected bean varieties—Jenny, Kranskop, PAN 148, AC Calmont, PAN 150 and Mkuzi—grown in Mpumalanga (MP) and Free State (FS) in South Africa.

RESULTS: Significant (P < 0.05) variety, location as well as location × variety interaction effects were found for both physico-chemical and sensory properties of beans. Jenny-FS, Mkuzi and PAN 148-MP beans had relatively long cooking times (>60 min). Some beans (e.g. PAN 150 and Mkuzi beans) were described as bitter, soapy and metallic with a raw-bean flavour whereas more preferred beans (e.g. Jenny-MP, Kranskop-MP) were sweet, soft and with a cooked-bean flavour.

CONCLUSION Apart from small seed size, sensory characteristics such as bitter taste, soapy and metallic mouthfeel and hard texture contributed to consumers' dislike of certain bean varieties. The sweet taste, cooked-bean flavours, soft and mushy textures of the most accepted varieties seemed to be related to beans with good hydration capacities that facilitated softening during cooking. Copyright © 2007 Society of Chemical Industry

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