<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0187-7380</journal-id>
<journal-title><![CDATA[Revista fitotecnia mexicana]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. fitotec. mex]]></abbrev-journal-title>
<issn>0187-7380</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Mexicana de Fitogenética A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0187-73802021000100095</article-id>
<article-id pub-id-type="doi">10.35196/rfm.2021.1.95</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Aceptación y preferencia de los consumidores por un tallarín enriquecido con harina de cotiledón de frijol]]></article-title>
<article-title xml:lang="en"><![CDATA[Consumer acceptance and preference for a noodle enriched with bean cotyledon flour]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Toledano]]></surname>
<given-names><![CDATA[Blanca]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cuevas-Reyes]]></surname>
<given-names><![CDATA[Venancio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cruz-Bravo]]></surname>
<given-names><![CDATA[Raquel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zegbe]]></surname>
<given-names><![CDATA[Jorge A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias Campo Experimental Zacatecas ]]></institution>
<addr-line><![CDATA[ Zacatecas]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias Campo Experimental Valle de México ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2021</year>
</pub-date>
<volume>44</volume>
<numero>1</numero>
<fpage>95</fpage>
<lpage>102</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0187-73802021000100095&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0187-73802021000100095&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0187-73802021000100095&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El frijol común es uno de los principales cultivos en México; sin embargo, a pesar de ser un producto benéfico para la salud, la cadena de valor del frijol se ha debilitado por la falta de competitividad en el mercado. Una forma de incrementar su consumo es mediante la transformación agroindustrial del grano para diversificar su oferta y agregar valor. El objetivo de este estudio consistió en desarrollar una pasta tipo tallarín enriquecida con harina de cotiledones de frijol con la finalidad de evaluar la aceptación y preferencia de compra por parte de consumidores en Zacatecas, México. El ensayo se condujo para probar la hipótesis de que los consumidores buscan cierto tipo de pastas basándose en atributos específicos de calidad y que la información sobre los beneficios que otorga ese producto a la salud cambiaría la perspectiva y preferencias del consumidor. Se diseñó un cuestionario estructurado dirigido a 400 consumidores en Zacatecas, México. Los resultados sugieren que los atributos que el consumidor observa y utiliza como indicador de preferencia son el color, la apariencia y el tamaño de la pasta (tallarines). Los consumidores que participaron en este estudio se agruparon en tres segmentos de clientes con respecto a sus actitudes y preferencias de compra. Los consumidores informados mostraron mayor preferencia por los tallarines enriquecidos con harina de cotiledón de frijol. La conclusión del presente estudio es que los atributos de la pasta enriquecida con harina de cotiledón de frijol pueden mejorarse para obtener la máxima puntación; y así, desarrollar diferentes estrategias para la comercialización de este producto procesado.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Summary Common bean is one of the main crops in Mexico; however, despite being a beneficial product for health, the bean value chain has been weakened due to the lack of competitiveness in the market. One way to increase its consumption is through the agro-industrial transformation of the grain to diversify its offer and add value. The objective of this study was to develop a noodle-type pasta enriched with bean cotyledon flour in order to evaluate the acceptance and purchase preference by consumers in Zacatecas, Mexico. The trial was conducted to test the hypothesis that consumers look for a certain type of pasta based on specific quality attributes and that information on the health benefits of that product would change the consumer&#8217;s perspective and preferences. A structured questionnaire was designed for 400 consumers in Zacatecas, Mexico. Results suggest that the attributes that the consumer observes and uses as preference indicator are the color, appearance, and size of the pasta (noodles). Consumers who participated in this study were grouped into three customer segments in regard to their purchasing attitudes and preferences. Informed consumers showed greater preference for noodles enriched with bean cotyledon flour. The conclusion of this study is that the attributes of the paste enriched with bean cotyledon flour can be improved to obtain the maximum score; and thus, develop different strategies for the commercialization of this processed product.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Phaseolus vulgaris]]></kwd>
<kwd lng="es"><![CDATA[atributos]]></kwd>
<kwd lng="es"><![CDATA[innovación en productos agroalimentarios]]></kwd>
<kwd lng="en"><![CDATA[Phaseolus vulgaris L.]]></kwd>
<kwd lng="en"><![CDATA[attributes]]></kwd>
<kwd lng="en"><![CDATA[innovation in agri-food products]]></kwd>
</kwd-group>
</article-meta>
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