Record Details

Development of NIRS Calibration Curves for Sugars in Baked Sweetpotato

CGSpace

View Archive Info
 
 
Field Value
 
Title Development of NIRS Calibration Curves for Sugars in Baked Sweetpotato
 
Creator Amankwaah, V.A.
Williamson, S.
Reynolds, R.
Ibrahem, R.
Pecota, K.V.
Zhang, X.
Olukolu, B.
Truong, V.-D.
Carey, E.E.
Felde, T.Z.
Ssali, R.T.
Yencho, G.C.
 
Subject sweet potatoes
roots
 
Description Background
Variability in sugar content between raw and cooked sweetpotato storage roots impact nutritional and dietary importance with implications for consumer preference. High-throughput phenotyping is required to breed varieties that satisfy consumer preferences.

Results
Near-infrared reflectance spectroscopy (NIRS) calibration curves were developed for analyzing sugars in baked storage roots using 147 genotypes from a population segregating for sugar content and other traits. The NIRS prediction curves had high coefficients of determination in calibration (R2c) of 0.96 (glucose), 0.93 (fructose), 0.96 (sucrose), and 0.96 (maltose). The corresponding coefficients of determination for cross validation (R2cv) were 0.92 (glucose), 0.89 (fructose), 0.96 (sucrose) and 0.93 (maltose) and were similar to the R2c for all sugars measured. The ratios of the standard deviation of the reference set to the standard error of cross validation were greater than three for all sugars. These results confirm the applicability of the NIRS curves in efficiently determining sugar content in baked sweetpotatoes storage roots. External validation was performed on an additional 70 genotypes. Coefficients of determination (r2) were 0.88 (glucose), 0.88 (fructose), 0.86 (sucrose) and 0.49 (maltose). The results were comparable to those found for the calibration and cross validation in fructose, glucose, and sucrose, but were moderate for maltose due to the low variability of maltose content in the population.

Conclusions
NIRS can be used for screening sugar content in baked sweetpotato storage roots in breeding programs and can be used to assist with the development of improved sweetpotato varieties that better meet consumer preferences.
 
Date 2023-06-21
2023-07-12T02:36:47Z
2023-07-12T02:36:47Z
 
Type Journal Article
 
Identifier Amankwaah, V. A., Williamson, S., Reynolds, R., Ibrahem, R., Pecota, K. V., Zhang, X., Olukolu, B. A., Truong, V., Carey, E., Felde, T. Z., Ssali, R. T., & Yencho, G. C. (2023). Development of NIRS calibration curves for sugars in baked sweetpotato. Journal of the Science of Food and Agriculture. ISSN 1097-0010. https://doi.org/10.1002/jsfa.12800
https://hdl.handle.net/10568/131095
https://doi.org/10.1002/jsfa.12800
 
Language en
 
Rights CC-BY-4.0
Open Access
 
Source Journal of the Science of Food and Agriculture