Descriptive sensory analysis and consumer preferences of bean sauces

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dc.contributor.authorByarugaba, Rachel
dc.contributor.authorNabubuya, Agnes
dc.contributor.authorMuyonga, John
dc.date.accessioned2022-05-27T11:41:07Z
dc.date.available2022-05-27T11:41:07Z
dc.date.issued2020
dc.description.abstractSensory acceptability of value-added bean products is a critical determinant of their consumption. This study determined the factors influencing consumer preference of processed beans. Dry common beans (Phaseolus vulgaris L) processed by boiling, roasting, and extrusion were milled into flour and used to make bean sauces. The sauces were evaluated by 10 panelists using quantitative descriptive analysis and ranked by 120 consumers for preference. The factors influencing consumer preference were computed by a partial least squares regression model. The results showed that sauces were more distinguishable by appearance, taste, and mouth-feel than by aroma, flavor, and after-taste. Sauces that were brown in color, with burnt aroma and burnt after-taste were preferred to those that were described as lumpy with mashed potato flavor. Oven roasted beans and boiled beans were preferred to traditionally roasted, extruded, and unprocessed beans. Preference was significantly (p < .05) positively influenced by brown color and negatively by lumpiness which were both sensory descriptors of the appearance of sauce. Appearance is therefore the leading influencer of consumer preference in bean sauces and should be prioritized by product developers over other sensory attributes in development of similar products for wider acceptance and utilization of common beans.en_US
dc.identifier.citationByarugaba, R., Nabubuya, A., & Muyonga, J. (2020). Descriptive sensory analysis and consumer preferences of bean sauces. Food Science & Nutrition, 8(8), 4252-4265.DOI: 10.1002/fsn3.1721en_US
dc.identifier.otherDOI: 10.1002/fsn3.1721
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/3550
dc.language.isoenen_US
dc.publisherFood Science & Nutritionen_US
dc.subjectconsumer preferenceen_US
dc.subjectprocessed beansen_US
dc.subjectquantitative descriptive analysisen_US
dc.subjectsensory acceptabilityen_US
dc.titleDescriptive sensory analysis and consumer preferences of bean saucesen_US
dc.typeArticleen_US
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