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Molecules 2019, 24(5), 967; https://doi.org/10.3390/molecules24050967

Optimized Prediction of Reducing Sugars and Dry Matter of Potato Frying by FT-NIR Spectroscopy on Peeled Tubers

Institute for Plant Production Sciences IPS, Agroscope, CH-1964 Conthey, Switzerland
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Academic Editors: Christian Huck and Krzysztof B. Bec
Received: 23 January 2019 / Revised: 4 March 2019 / Accepted: 4 March 2019 / Published: 9 March 2019
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Abstract

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. View Full-Text
Keywords: Fourier-transform near-infrared spectroscopy; glucose; fructose; dry matter; partial least square regression Fourier-transform near-infrared spectroscopy; glucose; fructose; dry matter; partial least square regression
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Camps, C.; Camps, Z.-N. Optimized Prediction of Reducing Sugars and Dry Matter of Potato Frying by FT-NIR Spectroscopy on Peeled Tubers. Molecules 2019, 24, 967.

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