The sensory characteristics of whole and puréed navy beans: effect of processing
Bibliographic record
Abstract
The frequent consumption of navy beans ( Phaseolus vulgaris L.) is associated with improved nutrient intake and reduced cardiometabolic risk factors. While the consumption of whole pulses, including navy beans, is low in Canada, their processing to puréed products presents the opportunities to introduce puréed beans to variety of products such as baby foods, fillings for tortillas and similar products, special foods for consumers with age‐related disorders associated with chewing and swallowing problems, and other applications in conventional and functional foods. The objective of this study was to investigate the sensory characteristics of whole navy beans and navy beans purées obtained under different processing methods. Methods whole cooked navy beans were puréed using blade blender (BB) to crude purée and fine purée or using hydrothermodynamic (HTD) processing for 1, 10 and 30 min. Forty participants were testing six samples provided in random order including five purée products: crude BB, fine BB, HTD‐1′, HTD‐10′, HTD‐30′, and whole navy beans as a control. The pleasantness of the samples was assessed with 100 mm visual analogue scale while other parameters including taste, sweetness, acidity, bitterness, flavour, texture, mouth feel and aftertaste were measured with 9‐point hedonic scale. Results the subjective perception and rating for pleasantness, taste, flavour, texture, mouth feel and aftertaste were higher for whole navy beans compared to puréed products (P<0.05).There was no difference between puréed samples on perceived pleasantness, taste, sweetness, bitterness, acidity, flavour and aftertaste. There was no difference in perceived sweetness between fine BB and whole beans, and in perceived texture between HTD‐10′ and whole beans. HTD‐10′ resulted in higher subjective rating of texture and mouth feel compared to crude BB (P<0.01). Conclusion the methods of navy bean processing to puréed products determines their sensory characteristics. The processing of cooked navy beans with HTD technology for 10 min results in pureed product with better sensory characteristics compared to other tested puréed products. Support or Funding Information Supported by the Natural Sciences and Engineering Research Council of Canada.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.001 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.001 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.002 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".