TRAINING, VALIDATION AND MAINTENANCE OF A PANEL TO EVALUATE THE TEXTURE OF DRY BEANS (PHASEOLUS VULGARIS L.)

Abstract

The inclusion of dry beans in diets has clear health benefits. However, consumers in developed countries mainly choose beans for their sensory qualities, especially for their texture. This article describes the constitution, training and validation of a panel of judges to evaluate the texture of dry beans. The judges were trained in the perception of different textures, analyzed a wide range of beans and selected seed‐coat roughness, seed‐coat perceptibility and creaminess/mealiness of the cotyledon as the main attributes to be scored. After training, the panel was capable of discriminating between different varieties of beans and even between beans of the same variety grown at different locations. The analysis of the behavior of the panel in a standard tasting session 2 years after its formation showed that periodic inclusion of samples from the extremes of the scales for the attributes during tasting sessions was sufficient to keep the panel trained. PRACTICAL APPLICATIONS This article could serve as a guide for the training of sensory panels to evaluate the texture of dry beans. It describes the selection of the attributes on which the analysis is based, references for the extreme values of the attributes and how to train the panel. It also provides a practical example of the analysis of the behavior of the panel some time after training.

Seed curvature as a useful marker to transfer morphologic, agronomic, chemical and sensory traits from Ganxet common bean ( Phaseolus vulgaris L.)

“…We used the regression models developed by Plans et al (2014), applied to the NIR registers made on cooked beans flour, to estimate the mealiness, seed-coat roughness, seed-coat perceptibility, seed-coat brightness, flavor, and aroma (Romero del Castillo et al, 2008).…”

“…Ganxet seeds have a high content of protein (24-29%, Bosch et al, 1998;Casañas et al, 2006). This landrace enjoys great culinary prestige thanks to its sensory traits (creaminess, low seed-coat perceptibility, and mild flavor) (Casañas et al, 2006(Casañas et al, , 2002Romero del Castillo et al, 2008), and it has an important role in some emblematic dishes of Catalan cuisine, such as pork sausage with beans, beans with clams, beans with salt cod, bean omelets, etc. The Ganxet bean has Protected Designation of Origin status from the European Union according to EC Regulation 1376/11.…”

Long-term postharvest aroma evolution of tomatoes with the alcobaça (alc) mutation

“…Sensory analysis was performed with 10 178 trained panellists with previous experience in tomato and 179 bean evaluation [21]. The panellists were specifically trained 180 to evaluate tomato odour descriptors using Penjar popula-181 tions.…”

Sensory changes related to breeding for plant architecture and resistance to viruses and anthracnose in bean market class Fabada (Phaseolus vulgaris L.)

“…Samples were submitted to a panel consisting of 12 members who were previously trained over a 2-year period (Del Romero Castillo et al 2008). Each sample was made up of 30 g of beans served on a small plate at a temperature of 70-80°C and was identified by three-digit codes chosen at random.…”

“…Seeds were prepared using the protocol described by Romero del Castillo et al (Romero del Castillo et al 2008). To prepare a 250 g sample of dry beans: (1) The beans were soaked in 750 ml distilled water for 12-14 h, drained, placed in a thick-bottomed 2-liter stainless steel pot, and covered with cold distilled water (1 cm above the level reached by the beans).…”