Optimized Prediction of Reducing Sugars and Dry Matter of Potato Frying by FT-NIR Spectroscopy on Peeled Tubers
Dry matter content (DMC) and reducing sugars (glucose, fructose) contents of three potato varieties for frying (Innovator, Lady Claire, and Markies) were determined by applying Fourier-transform near-infrared spectrometry (FT-NIR), with paying particular attention to tubers preparation (unpeeled, pe...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-03-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/24/5/967 |
| _version_ | 1818503890387075072 |
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| author | Cédric Camps Zo-Norosoa Camps |
| author_facet | Cédric Camps Zo-Norosoa Camps |
| author_sort | Cédric Camps |
| collection | DOAJ |
| description | Dry matter content (DMC) and reducing sugars (glucose, fructose) contents of three potato varieties for frying (Innovator, Lady Claire, and Markies) were determined by applying Fourier-transform near-infrared spectrometry (FT-NIR), with paying particular attention to tubers preparation (unpeeled, peeled, and transversally cut tubers) before spectral acquisitions. Potatoes were subjected to normal storage temperature as it is processed in the industry (8 °C) and lower temperature inducing sugar accumulations (5 °C) for 195 and 48 days, respectively. Prediction of DMC has been successfully modeled for all varieties. A common model to the three varieties reached R2, root mean square error (RMSEP), and ratio performance to deviation (RPD) values of 0.84, 1.2, and 2.49. Prediction accuracy of reducing sugars was variety dependent. Reducing sugars were accurately predicted for Innovator (R2 = 0.84, RMSEP = 0.097, and RPD = 2.86) and Markies (R2 = 0.78, RMSEP = 0.033, and RPD = 2.15) and slightly less accurate for Lady Claire (R2 = 0.63, RMSEP = 0.036, and RPD = 1.64). The lack of accuracy obtained with the Lady Claire variety is mainly due to the tight variability in sugar content measured over the storage. Finally, the best preparation of the tuber from the point of view of the accuracy of the prediction models was to use the whole peeled potato. Such preparation allowed for the improvement in RPD values by 15% to 38% the RPD values depending on reducing sugars and 35% for DMC. |
| first_indexed | 2024-12-10T21:29:53Z |
| format | Article |
| id | doaj.art-08ddcdec6e1b4a2ca3e8acc2e2a82155 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-10T21:29:53Z |
| publishDate | 2019-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-08ddcdec6e1b4a2ca3e8acc2e2a821552022-12-22T01:32:50ZengMDPI AGMolecules1420-30492019-03-0124596710.3390/molecules24050967molecules24050967Optimized Prediction of Reducing Sugars and Dry Matter of Potato Frying by FT-NIR Spectroscopy on Peeled TubersCédric Camps0Zo-Norosoa Camps1Institute for Plant Production Sciences IPS, Agroscope, CH-1964 Conthey, SwitzerlandInstitute for Plant Production Sciences IPS, Agroscope, CH-1964 Conthey, SwitzerlandDry matter content (DMC) and reducing sugars (glucose, fructose) contents of three potato varieties for frying (Innovator, Lady Claire, and Markies) were determined by applying Fourier-transform near-infrared spectrometry (FT-NIR), with paying particular attention to tubers preparation (unpeeled, peeled, and transversally cut tubers) before spectral acquisitions. Potatoes were subjected to normal storage temperature as it is processed in the industry (8 °C) and lower temperature inducing sugar accumulations (5 °C) for 195 and 48 days, respectively. Prediction of DMC has been successfully modeled for all varieties. A common model to the three varieties reached R2, root mean square error (RMSEP), and ratio performance to deviation (RPD) values of 0.84, 1.2, and 2.49. Prediction accuracy of reducing sugars was variety dependent. Reducing sugars were accurately predicted for Innovator (R2 = 0.84, RMSEP = 0.097, and RPD = 2.86) and Markies (R2 = 0.78, RMSEP = 0.033, and RPD = 2.15) and slightly less accurate for Lady Claire (R2 = 0.63, RMSEP = 0.036, and RPD = 1.64). The lack of accuracy obtained with the Lady Claire variety is mainly due to the tight variability in sugar content measured over the storage. Finally, the best preparation of the tuber from the point of view of the accuracy of the prediction models was to use the whole peeled potato. Such preparation allowed for the improvement in RPD values by 15% to 38% the RPD values depending on reducing sugars and 35% for DMC.http://www.mdpi.com/1420-3049/24/5/967Fourier-transform near-infrared spectroscopyglucosefructosedry matterpartial least square regression |
| spellingShingle | Cédric Camps Zo-Norosoa Camps Optimized Prediction of Reducing Sugars and Dry Matter of Potato Frying by FT-NIR Spectroscopy on Peeled Tubers Molecules Fourier-transform near-infrared spectroscopy glucose fructose dry matter partial least square regression |
| title | Optimized Prediction of Reducing Sugars and Dry Matter of Potato Frying by FT-NIR Spectroscopy on Peeled Tubers |
| title_full | Optimized Prediction of Reducing Sugars and Dry Matter of Potato Frying by FT-NIR Spectroscopy on Peeled Tubers |
| title_fullStr | Optimized Prediction of Reducing Sugars and Dry Matter of Potato Frying by FT-NIR Spectroscopy on Peeled Tubers |
| title_full_unstemmed | Optimized Prediction of Reducing Sugars and Dry Matter of Potato Frying by FT-NIR Spectroscopy on Peeled Tubers |
| title_short | Optimized Prediction of Reducing Sugars and Dry Matter of Potato Frying by FT-NIR Spectroscopy on Peeled Tubers |
| title_sort | optimized prediction of reducing sugars and dry matter of potato frying by ft nir spectroscopy on peeled tubers |
| topic | Fourier-transform near-infrared spectroscopy glucose fructose dry matter partial least square regression |
| url | http://www.mdpi.com/1420-3049/24/5/967 |
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