Consumer preference and the technological and nutritional quality of different bean colours

ABSTRACT. Beans can be found in different grain colours, and for this reason, it is important to understand the technological and nutritional quality of the diverse types of beans that are consumed. The objectives of this work were to identify the traits that determine Brazilian consumer choice of different bean colours and to evaluate whether different bean colours present differences in technological and nutritional traits. For this purpose, beans of different colours (white, cranberry, matte red kidney, shiny red kidney, and black) were obtained from supermarkets. The samples were evaluated for consumer preference and the technological and nutritional traits of the beans. In southern Brazil, the majority of the survey participants (58%) preferred black beans, and their choice was based on consumption habit (66%) and grain colour (30%). Different bean colours presented differences for all traits related to technological and nutritional quality, except for potassium concentration. Consumption habit and grain colour defined consumer choice for black beans. Black beans were preferred by 58% of the participants, and this type of bean has high concentrations of calcium, magnesium, iron, zinc and copper.摘要：豆类籽粒具有多样色泽，因此解析不同食用豆类的技术品质与营养品质至关重要。本研究旨在明确影响巴西消费者对不同色泽豆类选择偏好的关键性状，并评估不同色泽豆类在技术与营养性状上是否存在差异。为此，研究人员从超市采购了白豆、蔓越莓豆、哑光红肾豆、亮面红肾豆及黑豆共5种不同色泽的豆类样品，并对这些样品开展了消费者偏好评价与技术、营养性状检测。结果表明，在巴西南部地区，58%的调查受访者偏好黑豆，消费者选择黑豆的主要依据为食用习惯（占比66%）与籽粒色泽（占比30%）；除钾含量外，不同色泽豆类在所有与技术、营养品质相关的性状上均存在显著差异。食用习惯与籽粒色泽共同决定了消费者对黑豆的选择偏好，且该类豆类的钙、镁、铁、锌及铜浓度均处于较高水平。