%0 Journal Article
%T Aceptaci¨®n de tres l¨ªneas de fr¨ªjol (Phaseolus vulgaris L.) mejorado nutricionalmente por los consumidores nicarag¨¹enses
%A Carrillo Centeno
%A Patricia
%A Chow
%A Zildghean
%A Cuadra
%A Sergio
%A Brenes
%A Douglas
%A Pach¨®n
%A Helena
%J Perspectivas en Nutrici¨®n Humana
%D 2011
%I Universidad de Antioquia
%X objective: using sensory evaluation methods, assess acceptability and preference with respect to three nutritionally improved bean lines (phaseolus vulgaris l.): (a) 187 sdcf 15488, (b) 194 sdcf 15488 and (c) mib 395, as well as a local check, (d) inta rojo. materials and methods: seventy six farmers, who grow and consume beans, from two departments in northern nicaragua, participated. two sensory evaluation methods were applied: acceptability (overall and by attribute) and preference. results: there were no statistically significant differences in the scores assigned to overall acceptability or the smell, color, taste and texture attributes (p>0,05). for preference, there was no difference in the percentage of persons who preferred each of the four beans. conclusions: among four beans, there was no difference in farmers¡ä acceptability or preference, suggesting that nutritionally improved beans can be delivered to rural nicaraguans; farmers in these regions should be informed of the agronomic characteristics of these beans.
%K beans (phaseolus vulgaris l.)
%K food fortified
%K food analysis
%K food technology/methods
%K sensory evaluation
%K food preferences
%K consumer satisfaction.
%U http://www.scielo.org.co/scielo.php?script=sci_abstract&pid=S0124-41082011000200006&lng=en&nrm=iso&tlng=en