Consumer preference and the technological, cooking and nutritional quality of carioca beans

Abstract

Carioca beans will achieve better consumer acceptability if they exhibit high grain quality. The objectives of this work were to identify the visual quality traits that determine consumer choice of carioca beans; to evaluate whether the commercial brands of carioca beans present differences in their technological, cooking and nutritional quality traits; and to select the best commercial brand of carioca beans according to these traits using a selection index. For this purpose, six different commercial brands of carioca beans were evaluated with respect to consumer preference and their grain physicochemical traits. The visual quality traits, colour and grain size, defined the consumer choice of carioca beans. The commercial brands of carioca beans presented differences regarding their technological, cooking and nutritional quality traits. Brand 4 had lighter colour grains (L* = 53.33), a slightly red shade (a* = 6.20), medium-sized beans (27.52 g), an elliptical shape, a semi-full flatness, and a fast cooking time (15 min and 25 s). The brand 4 showed high concentrations of protein, potassium, phosphorus, calcium, zinc and copper, and this sample was the preference of 51.92% of the survey participants. The best commercial brand of carioca beans selected by the selection index was brand 4 for its technological, cooking and nutritional quality traits.

Water deficit on the physiological, morphoagronomic, and technological traits of carioca common bean genotypes

“…The G × WT interaction (p ≤ 0.05) had a significant effect on the traits NPP, NEL, SY, and CT, indicating that some genotypes showed differential performance according to the water treatment. Variation in CVs obtained from 4.6 % for NDM to 36.9 % for PH are in accordance to reports in the literature on the response to water deficit in common bean (Gonçalves et al, 2015;Gonçalves et al, 2019;Ribeiro et al, 2019a;Arruda et al, 2019;Sánchez-Reinoso et al, 2020). In this study, the stress intensity index was 45.4 %, which led to a significant reduction in RWC, LA, PH, TDM, NSP, NPP, SY, and NDM compared to the irrigated treatment.…”

“…Common bean (Phaseolus vulgaris L.) is a stable food and has high socioeconomic importance in Brazil. The average consumption is 17 kg person -1 yr -1 , with frequency of consumption from three to seven times a week (Ribeiro et al, 2019a). Carioca (cream-colored seed coat with brown streaks) common bean is most preferred by Brazilian consumers, followed by black bean and other types (Faria et al, 2008).…”

Aspectos Que Influenciam a Aquisição E Preparo Do Feijão Comum Por Consumidores Domésticos

“…Alguns consumidores demonstram preferência por grãos menores e opacos, outros desejam grãos maiores que apresentem brilho. Entre as culturas de grãos, o feijoeiro é a que exibe o mais alto nível de variabilidade quanto à cor, tamanho e forma da semente, sendo que estas características influenciam as pessoas quanto à preferência por determinada variedade (CARNEIRO et al, 2005;RIBEIRO et al, 2019).…”

IAC 1849 Polaco: carioca common bean cultivar with an early maturity and tolerance to seed darkening

“…Common bean breeding, especially for the carioca commercial type that represents 79% of the dry bean market in Brazil (Ribeiro et al 2019), contributes in a preponderant manner to the high technological level of the crop, has resulted in high seed yields, more than 4500 kg per ha (Wutke et al 2014), high seed quality, short cooking time, and delayed seed darkening, which adds value to the final product. Thus, obtaining cultivars that combine the attributes of high seed yield and quality in the field and after harvest are desirable in common bean breeding programs.…”

“…Early maturity and delayed seed darkening are increasingly desired traits in bean production and in the consumer market, and these qualities are notably AF Chiorato et al present in the cultivar IAC 1849. Delayed grain darkening is related to market preferences for carioca beans with a lighter bean grain color, recognizing consumers' association of this aspect with beans that are easy to cook, even though this has not been proven scientifically (Ribeiro et al 2019).…”