NIRS Database on fresh blended cassava for DM, Water absorption, texture parameters & cooking time (OCT) at CIAT, Colombia

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dc.creatorTran, Thierry
dc.creatorBelalcazar Martinez, John Eiver
dc.date2023-07-27
dc.date2023-10-25T15:02:22Z
dc.date2023-10-25T15:02:22Z
dc.date.accessioned2026-06-27T13:33:04Z
dc.descriptionThis is a database of quality traits of boiled cassava landraces, harvested at CIAT (Colombia) from two field trials: "Parentales/progenitors (36 genotypes)" and "Sensorial (28 genotypes)" in November 2019-February 2020. Five harvests were conducted: 19-63, 19-64 & 20-02 are from the field parentales in November 2019, December 2019 and January 2020 (9, 10, 11 months after planting), respectively; and 20-03 & 20-11 from field sensorial in January 2020 and February 2020 (10 and 11 months after planting). The dataset contains biophysical data (dry matter, water absorption, texture parameters, cooking time) and NIRS data of 160 samples. NIRS data was recorded on fresh blended cassava roots, using a Foss DS2500 instrument. The objective of the study is (1) to build a database of biophysical quality traits (DM, Water absorption, texture parameters & cooking time) and NIRS data collected on the same fresh roots samples; (2) Investigate correlations between biophysical data and NIRS data and develop predictive equations, in order to replace biophysical analyses with faster NIRS analyses. (2021-12-20)
dc.identifierhttps://hdl.handle.net/10568/132439
dc.identifier.urihttp://hdl.handle.net/123456789/62933
dc.languageen
dc.rightsLimited Access
dc.sourceTran, T.; Belalcazar Martinez, J.E. (2023) NIRS Database on fresh blended cassava for DM, Water absorption, texture parameters & cooking time (OCT) at CIAT, Colombia. https://doi.org/10.18167/DVN1/EORNI1
dc.subjectcassava
dc.subjectdry matter
dc.subjectcooking
dc.subjectfood analysis
dc.subjecttexture
dc.subjectforecasting
dc.subjectinfrared spectrophotometry
dc.subjectmoisture content
dc.subjectmixing
dc.titleNIRS Database on fresh blended cassava for DM, Water absorption, texture parameters & cooking time (OCT) at CIAT, Colombia
dc.typeDataset

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