RELATIONSHIP BETWEEN PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF 16 COMMON BEAN GENOTYPES

Abstract

The final success of a common bean (Phaseolus vulgaris L.) variety depends upon the consumer acceptance. The objective of the present study was to determine the weight, tannin content and protein percentage of seeds in 16 genotypes of common bean; the sensory evaluation of aroma, flavor, color and general acceptability of cooked beans was also determined with the aim to study the relationship between some of these characteristics. Seed weight of Bayo Victoria (46.6 g/100 seeds) was the highest while that of lines BAT-477 and L-3-1-1-1M presented the lowest seed weight (22.8 g/100 seeds). The tannin content ranged from 131.4 mg equivalent of catequin (eq. cat.)/g of seed coat in Flor de Mayo M38 to 33.8 mg eq. cat./g of seed coat in Mayocoba; protein content ranged from 13.30 to 20.75 % in Bayocel-1 and Bayomex, respectively. The panelists could not detected differences in aroma of cooked beans among cultivars. Flor de Mayo M38 was the most accepted variety in relation to the flavor of cooked beans; nevertheless, no statistic differences were detected between hedonic values of flavor of this cultivar and the rest of genotypes. Evaluation of color of cooked beans showed that panelist detected differences (p