Processing effects of traditional cooking techniques on the physical, chemical, and sensory properties of Turkish geographical indication–labelled dry beans (Phaseolus vulgaris)

This study investigated the effects of two traditional cooking techniques—stewing and braising—on the physical, physicochemical, colorimetric, and sensory properties of nine Turkish Geographical Indication (GI)–labelled dry bean varieties (Phaseolus vulgaris L.). Significant varietal differences were observed in seed dimensions, hydration and swelling behavior, protein content, pH, and cooking time (p < 0.05), highlighting strong genotype-dependent characteristics. Mahmutköy and Derinkuyu beans exhibited superior hydration and swelling capacities, while İspir beans required the shortest cooking time. Cooking significantly increased a*, b*, and chroma values, reflecting intensified color saturation due to thermal processing and sauce adhesion. Consumer acceptability testing (n = 111) revealed that braising generally resulted in higher scores for appearance, odor, taste, and moisture perception compared to stewing (p < 0.05). Among all samples, braised Çamoluk beans achieved the highest overall acceptability, followed by braised Suşehri and İspir beans. Principal component analysis confirmed that taste, appearance, and overall acceptability were the main drivers of consumer preference. The findings demonstrate that both bean variety and cooking method critically influence technological and sensory quality, providing scientific support for optimizing traditional preparation techniques and enhancing the valorization of Turkish GI dry beans.