Summary
Potato food and non-food industries need information about dry matter (DM) and starch concentration of tubers. Therefore, calculation of dry matter concentration and starch concentration via under-water weight were optimised. Determination coefficients (R2) were 0.92 and 0.83 (starch concentration between 13 and 23%), and 0.94 and 0.88 (starch concentration ≥13%) for dry matter and starch concentration, respectively.
In a second attempt, near infrared spectroscopy models for both constituents were calculated (R2 of validation set was 0.98 and 0.96 for dry matter and starch concentration, respectively).
Results pointed out superiority of the near infrared technique with less divergence than the techniques of under-water weighting.
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Haase, N.U. Estimation of dry matter and starch concentration in potatoes by determination of under-water weight and near infrared spectroscopy. Potato Res 46, 117–127 (2003). https://doi.org/10.1007/BF02736081
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DOI: https://doi.org/10.1007/BF02736081