NIRS Database on cooked sweetpotato for texture & cooking time at CIP, Uganda
Spectra of 61 SP genotypes. 3 cooked cubes per genotype were mashed and scanned by NIRS. Scans were used for calibration development. Reference analysis, cooking time and texture parameters, was done in Uganda directly before scanning. For texture parameters, the method was changed after sample 17, which means that sample IDs 02 to 17 were not considered for calibration development.
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | Spectral Data biblioteca |
| Language: | English |
| Published: |
CIRAD Dataverse
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| Subjects: | Agricultural Sciences, sweetpotato, texture, cooking time, NIRS, infrared spectrophotometry, food analysis, |
| Online Access: | https://doi.org/10.18167/DVN1/FK6FKH |
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| Summary: | Spectra of 61 SP genotypes. 3 cooked cubes per genotype were mashed and scanned by NIRS. Scans were used for calibration development. Reference analysis, cooking time and texture parameters, was done in Uganda directly before scanning. For texture parameters, the method was changed after sample 17, which means that sample IDs 02 to 17 were not considered for calibration development. |
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