NIRS Calibration Database on cooked mashed sweetpotato for Sensory Descriptors, Texture, DM, OCT & Water absorption at CIP Uganda

The spectra were collected from 3 cooked mashed roots.To scan cooked roots, 3 raw roots were cut cross-sectionally across the mid-section, and immediately cooked until ready. After cooking, each root was mashed on a plate, and the mashed potato was scanned in a cuvette, producing three spectra per genotype. Sensory data was collected by 12 trained panellists, who consumed small cubes of each cooked sweetpotato genotype and rated the overall liking of the samples on a 10-point hedonic scale ranging from 1 (dislike extremely) to 10 (like extremely), for each sensory trait per genotypes.

Bibliographic Details

Main Authors:	Ssali, Nantongo Judith, Serunkuma, Edwin, Nakitto, Mariam, Ssali, Reuben
Other Authors:	Asiimwe, Amos
Format:	Spectral Data biblioteca
Language:	English
Published:	CIRAD Dataverse
Subjects:	Agricultural Sciences, sweetpotato, NIRS, infrared spectrophotometry, water absorption, moisture content, Sensorial profiles, chemicophysical properties, textural parameters, texture, dry matter, food analysis,
Online Access:	https://doi.org/10.18167/DVN1/KNQFPF
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