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Baron, R.F., Penfield, M.P. 1993. Panelist Texture Preferences Affect Sensory Evaluation of Green Bean Cultivars (Phaseolus vulgaris L.). Journal of Food Science 58:138. | to Top |
Purpose: To determine if intensity scores for color and texture would be affected by preferences of texture, method of preparation, and cultivar of green beans.
Sensory: An untrained panel of 88 members with 46% men, 54% women, and age range from 19-64. Tests included an 8 point intensity scale, and an 8 point category scale.
Updated: Sunday, January 9, 2005.
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