NIRS calibration database on cooked mashed potato for sensory descriptors, moisture content, DM, crude fiber and starch at CIP Uganda

The spectra were collected from 3 cooked tubers, where the raw tubers were cleaned, peeled cut cross-sectionally across the mid-section and then cooked. After cooking, each piece was mashed on a plate and immediately scanned in a cuvette following the published SOP. Sensory data was collected by 12 trained panellists, who consumed small cubes of each cooked potato 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. Biochemical traits were collected following standard conventional procedures.