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：豆类籽粒颜色多样，因此明晰不同食用豆类的工艺品质与营养品质具有重要意义。本研究旨在明确影响巴西消费者选择不同颜色豆类的关键性状，并评估不同颜色豆类在工艺与营养性状上是否存在差异。为此，本研究从超市采购了不同颜色的豆类（白豆、蔓越莓豆、哑光红腰豆、亮面红腰豆及黑豆），并对这些样本开展了消费者偏好评价以及豆类工艺与营养性状的测定。在巴西南部地区，多数受访参与者（58%）偏好黑豆，其选择依据为食用习惯（66%）与籽粒颜色（30%）。除钾元素浓度外，不同颜色豆类的所有工艺与营养相关性状均存在显著差异。食用习惯与籽粒颜色是决定消费者选择黑豆的关键因素。58%的参与者偏好黑豆，该类豆类的钙、镁、铁、锌及铜元素浓度较高。