Correlation between near Infrared Spectra and Texture Profiling of Steam Cooked Potatoes

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Abstract
This study evaluated the ability of near infrared (NIR) spectrosocopy for the assessment of sensory texture properties of steam-cooked potatoes. The texture of steam-cooked potatoes from three cultivars, classified according to tuber size and dry matter content, was sensory evaluated after one, three and six months of storage. The sensory data were analysed using principal component analysis (PCA). PCA revealed that the first two principal components explained 95% or more of the variance between the data. The first principal component was dominated by the descriptors mealy and crumbly on the positive side and the descriptor waxy on the negative side. The descriptor firm had a high positive loading on the second principal component. For the same potato samples, NIR spectra were measured. A quantitative model based on partial least squares regression (PLS), relating NIR spectral data of fresh potato samples with sensory perceived texture attributes of same samples, has been developed. Among the sensory parameters, moist, waxy, firm and mealy were best predicted, with standard errors of calibration ( SEC) ranging from 7.4 to 10.5 and correlation coefficients (Rc) between 0.89 and 0.94.