NIRS Database on fresh blended cassava for Dry Matter, Water absorption, Texture & cooking Time at CIAT, Colombia

NIRS Database on fresh blended cassava for Dry Matter, Water absorption, Texture & cooking Time at CIAT, Colombia

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This database contains 250 NIR spectra of cassava puree acquired in CIAT (Colombia), by using FOSS DS2500 NIR spectrometer. Cassava harvested at CIAT (Colombia) from various fields and years: <br> <b>- 2019-2020:</b> 2 fields ""parentales/progenitors"" and ""sensorial"" in November 2019-February 2020. Five harvests (trials): 19-63, 19-64 & 20-02 are from the field parentales in 11/2019, 12/2019 and 01/2020 (9, 10, 11 months after planting), respectively; and 20-03 & 20-11 from field sensorial in 01/2020 and 02/2020 (10 and 11 months after planting) <br> <b>- 2021:</b> 1 field ""progenitors"" in January-March 2021. 3 harvests (trials): 21-01, 21-04 (complement 21-05) & 21-09 in January, February and March (9, 10, 11 months after planting). <br><br> NB: NIRS spectra of the second harvest (at 10 months) are from 21-05 trial. This database contains also laboratory data measured on the same cassava roots samples, such as DM, water absorption at 10 minutes of cooking (WA10), water absorption at 20 minutes of cooking (WA20), water absorption at 30 minutes of cooking (WA30), water absorption at optimum cooking time, optimum cooking time (OCT), DM at 30' boiling, gradient, max force, distance at max force, area, linear distance, end force : max force and end force.

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Bibliographic Details
Main Authors: Tran, Thierry, Belalcazar, John, Davrieux, Fabrice
Other Authors: Asiimwe, Amos
Format: Spectral Data biblioteca
Language:English
Published: CIRAD Dataverse
Subjects:Agricultural Sciences, cassava fresh puree, cassava, optimum cooking time, cooking, water absorption, moisture content, NIRS, infrared spectrophotometry, texture, texture properties, food analysis,
Online Access:https://doi.org/10.18167/DVN1/4SQDRB
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spelling dat-cirad-10.18167DVN14SQDRB2023-07-28T00:00:04ZNIRS Database on fresh blended cassava for Dry Matter, Water absorption, Texture & cooking Time at CIAT, Colombiahttps://doi.org/10.18167/DVN1/4SQDRBTran, ThierryBelalcazar, JohnDavrieux, FabriceCIRAD DataverseThis database contains 250 NIR spectra of cassava puree acquired in CIAT (Colombia), by using FOSS DS2500 NIR spectrometer. Cassava harvested at CIAT (Colombia) from various fields and years: <br> <b>- 2019-2020:</b> 2 fields ""parentales/progenitors"" and ""sensorial"" in November 2019-February 2020. Five harvests (trials): 19-63, 19-64 & 20-02 are from the field parentales in 11/2019, 12/2019 and 01/2020 (9, 10, 11 months after planting), respectively; and 20-03 & 20-11 from field sensorial in 01/2020 and 02/2020 (10 and 11 months after planting) <br> <b>- 2021:</b> 1 field ""progenitors"" in January-March 2021. 3 harvests (trials): 21-01, 21-04 (complement 21-05) & 21-09 in January, February and March (9, 10, 11 months after planting). <br><br> NB: NIRS spectra of the second harvest (at 10 months) are from 21-05 trial. This database contains also laboratory data measured on the same cassava roots samples, such as DM, water absorption at 10 minutes of cooking (WA10), water absorption at 20 minutes of cooking (WA20), water absorption at 30 minutes of cooking (WA30), water absorption at optimum cooking time, optimum cooking time (OCT), DM at 30' boiling, gradient, max force, distance at max force, area, linear distance, end force : max force and end force.Agricultural Sciencescassava fresh pureecassavaoptimum cooking timecookingwater absorptionmoisture contentNIRSinfrared spectrophotometrytexturetexture propertiesfood analysisEnglishAsiimwe, AmosDavrieux, Fabrice, CIRAD, Qualisud, FranceSpectral Data
institution CIRAD FR
collection Dataverse
country Francia
countrycode FR
component Datos de investigación
access En linea
En linea
databasecode dat-cirad
tag biblioteca
region Europa del Oeste
libraryname Centre de coopération internationale en recherche agronomique pour le développement
language English
topic Agricultural Sciences
cassava fresh puree
cassava
optimum cooking time
cooking
water absorption
moisture content
NIRS
infrared spectrophotometry
texture
texture properties
food analysis
Agricultural Sciences
cassava fresh puree
cassava
optimum cooking time
cooking
water absorption
moisture content
NIRS
infrared spectrophotometry
texture
texture properties
food analysis
spellingShingle Agricultural Sciences
cassava fresh puree
cassava
optimum cooking time
cooking
water absorption
moisture content
NIRS
infrared spectrophotometry
texture
texture properties
food analysis
Agricultural Sciences
cassava fresh puree
cassava
optimum cooking time
cooking
water absorption
moisture content
NIRS
infrared spectrophotometry
texture
texture properties
food analysis
Tran, Thierry
Belalcazar, John
Davrieux, Fabrice
NIRS Database on fresh blended cassava for Dry Matter, Water absorption, Texture & cooking Time at CIAT, Colombia
description This database contains 250 NIR spectra of cassava puree acquired in CIAT (Colombia), by using FOSS DS2500 NIR spectrometer. Cassava harvested at CIAT (Colombia) from various fields and years: <br> <b>- 2019-2020:</b> 2 fields ""parentales/progenitors"" and ""sensorial"" in November 2019-February 2020. Five harvests (trials): 19-63, 19-64 & 20-02 are from the field parentales in 11/2019, 12/2019 and 01/2020 (9, 10, 11 months after planting), respectively; and 20-03 & 20-11 from field sensorial in 01/2020 and 02/2020 (10 and 11 months after planting) <br> <b>- 2021:</b> 1 field ""progenitors"" in January-March 2021. 3 harvests (trials): 21-01, 21-04 (complement 21-05) & 21-09 in January, February and March (9, 10, 11 months after planting). <br><br> NB: NIRS spectra of the second harvest (at 10 months) are from 21-05 trial. This database contains also laboratory data measured on the same cassava roots samples, such as DM, water absorption at 10 minutes of cooking (WA10), water absorption at 20 minutes of cooking (WA20), water absorption at 30 minutes of cooking (WA30), water absorption at optimum cooking time, optimum cooking time (OCT), DM at 30' boiling, gradient, max force, distance at max force, area, linear distance, end force : max force and end force.
author2 Asiimwe, Amos
author_facet Asiimwe, Amos
Tran, Thierry
Belalcazar, John
Davrieux, Fabrice
format Spectral Data
topic_facet Agricultural Sciences
cassava fresh puree
cassava
optimum cooking time
cooking
water absorption
moisture content
NIRS
infrared spectrophotometry
texture
texture properties
food analysis
author Tran, Thierry
Belalcazar, John
Davrieux, Fabrice
author_sort Tran, Thierry
title NIRS Database on fresh blended cassava for Dry Matter, Water absorption, Texture & cooking Time at CIAT, Colombia
title_short NIRS Database on fresh blended cassava for Dry Matter, Water absorption, Texture & cooking Time at CIAT, Colombia
title_full NIRS Database on fresh blended cassava for Dry Matter, Water absorption, Texture & cooking Time at CIAT, Colombia
title_fullStr NIRS Database on fresh blended cassava for Dry Matter, Water absorption, Texture & cooking Time at CIAT, Colombia
title_full_unstemmed NIRS Database on fresh blended cassava for Dry Matter, Water absorption, Texture & cooking Time at CIAT, Colombia
title_sort nirs database on fresh blended cassava for dry matter, water absorption, texture & cooking time at ciat, colombia
publisher CIRAD Dataverse
url https://doi.org/10.18167/DVN1/4SQDRB
work_keys_str_mv AT tranthierry nirsdatabaseonfreshblendedcassavafordrymatterwaterabsorptiontexturecookingtimeatciatcolombia
AT belalcazarjohn nirsdatabaseonfreshblendedcassavafordrymatterwaterabsorptiontexturecookingtimeatciatcolombia
AT davrieuxfabrice nirsdatabaseonfreshblendedcassavafordrymatterwaterabsorptiontexturecookingtimeatciatcolombia
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