NIRS Calibration Database on cooked freeze dried ground sweetpotato for Sensory Descriptors, Texture DM at CIP Uganda

The spectra were collected from 3 cooked, freeze dried and milled roots per genotype.To prepare the freeze dried milled samples, 3 raw roots were cut cross-sectionally across the mid-section, and immediately cooked until ready. After cooking, each root was mashed on a plate and scanned in a cuvette. After scanning, the samples were frozen at -20 0C, freeze dried and milled. The milled sample was then scanned in a cuvette producing three spectra per genotype. Sensory data was collected by 12 trained panellists, who consumed small cubes of each cooked sweetpotato genotype and rated the overall liking of the samples on a 10-point hedonic scale ranging from 1 (dislike extremely) to 10 (like extremely), for each sensory trait per genotypes.