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

BACKGROUND: Dry beans (Phaseolus vulgairis) 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 x 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. (c) 2007 Society of Chemical Industry.