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Variability in some texture characteristics and chemical composition of common beans ( Phaseolus vulgaris L.)
Author(s) -
Casañas Francesc,
Pujolà Montserrat,
del Castillo Roser Romero,
Almirall Antoni,
Sánchez Esther,
Nuez Fernando
Publication year - 2006
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2638
Subject(s) - phaseolus , chemical composition , texture (cosmology) , composition (language) , starch , biology , food science , sensory system , microbiology and biotechnology , agronomy , chemistry , artificial intelligence , computer science , linguistics , philosophy , organic chemistry , neuroscience , image (mathematics)
Abstract 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. Copyright © 2006 Society of Chemical Industry