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Dry beans (Phaseolus vulgaris L.) are a rich source of protein, carbohydrate, dietary fiber, and minerals. Seed chemical composition can play an important role in the sensory perception of bean seeds after cooking. Understanding the inheritance of seed chemical composition would provide essential tools to improve nutritive value and/or sensory traits.(More)
Near-infrared spectroscopy (NIRS) is a well-established technique for determining the components of foods. Sample preparation for NIRS is easy, making it suitable for breeding and/or quality evaluation, for which a large number of samples should be analyzed. We aimed to assess the feasibility of NIRS to estimate parameters that seem to influence consumers'(More)
Few studies have explored sensory variability in beans. We used geographic, agronomic, morphological, and genetic criteria to select numerous groups of landraces from among the many collected in Catalonia (northeast Spain). Beans cultivated in a single location to avoid environmental effects were submitted to a trained panel for sensory analysis. We used(More)
Consumers hold landraces in high esteem and often consider that breeding programs lead to a loss of sensory quality, although consumers’ opinions have not been scientifically confirmed. As a model case of study we recorded seed sensory traits in six inbred common bean lines classified in the market class Fabada obtained by backcrossing and/or pedigree(More)
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