PDF(Pubmed)
Abstract：
The dry common bean is an important grain legume used for human consumption worldwide. In Eastern Africa, Burundi has a significantly high per capita consumption of the crop. There has been significant research on the underlying agronomic traits of dry biofortified common beans, such as disease resistance. However, there is limited systematic information describing the sensory properties of these bean varieties, particularly in Burundi. This study evaluated the sensory properties of eight cooked dry biofortified common bean varieties using a panel of fifty-four (fourteen plus forty) persons for descriptive sensory evaluation and consumer acceptability tests. Kinure, a traditional non-biofortified common bean variety, was the control. Based on differences in the attributes of the bean varieties, two-dimensional principal component analysis (PCA) explained 58.94% of the variation. The attributes of astringency, consistency, color, juiciness, beany aroma, stickiness, and bean size contributed mostly to the differentiation of the bean varieties. A 95% PCA prediction ellipse displayed stronger congruity in the descriptive attributes of NUV130, NUV91, RWV1129, RWV1272, and RWR2245. In contrast, a deviation in the descriptive attributes of MAC44, MAC70, and RWR2154 was discerned. Regarding consumer acceptability tests, the varieties RWR2245 and MAC44 garnered significantly higher (p < .05) sensory scores on color, aroma, taste, texture, and overall acceptability. Therefore, the physical traits of cooked biofortified common bean varieties are a major contributor to varietal disparities in consumer acceptance studies. These parameters can greatly impact the adoption of dry biofortified common beans and could be of concern to common bean breeders.
摘要：
干豆是世界范围内用于人类消费的重要谷物豆类。在东非,布隆迪的人均作物消费量很高。对干性生物强化普通豆类的基本农艺性状进行了大量研究，比如抗病性。然而,描述这些豆品种感官特性的系统信息有限，特别是在布隆迪。这项研究使用五十四（十四加四十）人的小组进行描述性感官评估和消费者可接受性测试，评估了八个煮熟的干生物强化普通豆品种的感官特性。Kinure,一种传统的非生物强化的普通豆品种，是控制。基于豆品种属性的差异,二维主成分分析(PCA)解释了58.94%的变异。收敛性的属性，一致性,颜色,多汁，Beany香气，粘性，豆的大小主要是对豆品种的分化做出了贡献。95％的PCA预测椭圆在NUV130，NUV91，RWV1129，RWV1272和RWR2245的描述性属性中显示出更强的一致性。相比之下,在MAC44，MAC70和RWR2154的描述性属性的偏差被识别。关于消费者可接受性测试，品种RWR2245和MAC44在颜色上获得了显著更高的(p<.05)感官评分，香气，味道,纹理,和总体可接受性。因此,煮熟的生物强化普通豆品种的物理特征是消费者接受研究中品种差异的主要原因。这些参数会极大地影响干生物强化普通豆类的采用，并且可能会引起普通豆类育种者的关注。
