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dc.creatorArvanitoyannis, I. S.en
dc.creatorMavromatis, A.en
dc.creatorRodiatis, A.en
dc.creatorGoulas, C.en
dc.date.accessioned2015-11-23T10:23:03Z
dc.date.available2015-11-23T10:23:03Z
dc.date.issued2007
dc.identifier10.1111/j.1365-2621.2006.01289.x
dc.identifier.issn0950-5423
dc.identifier.urihttp://hdl.handle.net/11615/25901
dc.description.abstractFive landraces of Greek common dry bean (Phaseolus vulgaris L.), were analysed for thirteen physico-chemical and eighteen sensory variables. Brightness, acceptance, odour and hardness were the most important sensory variables for the overall acceptability of the cooked product. Application of principal component analysis revealed a rather weak relationship between the sensory attributes and the physico-chemical variables. However, a certain grouping of cultivars with corresponding properties [(PC1 vs. PC2, Kastoria with saltiness, hardness, grassiness, intensity, protein and metal; Byzitsa bushy with fat, odour and sourness; Ksanthi and Belestino with tenaciousness, chroma, pH and overall impression), (PC1 vs. PC3 Byzitsa bushy with odour and acridness; Ksanthi with metal, hardness and pH; Kastoria with colour, protein and intensity)] was made. On the contrary, cluster analysis showed a much more satisfactory grouping of dry bean varieties based on their geographical origin. The multiple regression equation explained 72.3% of the variation in total acceptance of dry beans. The relative importance of brightness, acceptance, smell and hardness in predicting the overall impression of dry beans was 13%, 13.7%, 26% and 10%, respectively. These results may indicate that smell, brightness and acceptance are the most important factors determining dry bean total acceptability, so effort should be directed at improving these attributes in an attempt to satisfy consumer experience.en
dc.sourceInternational Journal of Food Science and Technologyen
dc.source.uri<Go to ISI>://WOS:000247398700006
dc.subjectdiscriminant analysisen
dc.subjectdry beansen
dc.subjectmultivariateen
dc.subjectorganic growingen
dc.subjectconditionsen
dc.subjectphysical propertiesen
dc.subjectprincipal component analysisen
dc.subjectsensoryen
dc.subjectanalysisen
dc.subjectstepwise regressionen
dc.subjectSEED QUALITY TRAITSen
dc.subjectGENETIC-VARIATIONen
dc.subjectDIETARY FIBERen
dc.subjectBLACK BEANSen
dc.subjectPROTEINen
dc.subjectPOPULATIONSen
dc.subjectDIVERSITYen
dc.subjectFood Science & Technologyen
dc.titlePhysicochemical and sensory analysis of dry bean landraces in conjunction with multivariate analysis: an exploratory approachen
dc.typejournalArticleen


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