Determinación del contenido de almidón en liofilizado de patata por tecnología NIRS

Zusammenfassung

Starch is the main carbohydrate present in potatoes (Solanum tuberosum L.). It represents the 75% of the dry matter content of these tubers. Starch content in potatoes is considered of great importance since their final quality is directly related to that compound. Its importance derives from the fact of being one of the sources of carbohydrates in the human diet. Traditionally starch content in potato has been determined by chemical analyses which are laborious and time consuming. However, near infrared spectroscopy (NIRS) technologies have become a powerful tool in the prediction and estimation of the different constituents of the plants over the last years. NIRS is a fast and reliable technique easy to use and non-contaminant as it does not generate residues with its use. Some authors have studied the determination of starch content in potato samples; however, literature concerning the use of lyophilised samples is scarce. The objective of the present work is to predict the starch content of lyophilised samples of potato by NIRS. 135 samples were used in this study corresponding to 135 different varieties of potatoes. Chemical analyses to determine starch content and the lyophilised of the samples were carried out at the Basque Institute for Agricultural Research and Development (NEIKER Tecnalia). NIR spectral data were collected using a Luminar 5030 Miniature "Hand held" AOTF-NIR (Acousto-Optic Tunable Filter-Near Infrared) Analyser (Brimrose Corporation of America) in the reflectance mode. Each sample was scanned twice and a spectral range of 1100-2300 nm was used. Spectral data were analysed using Unscramble software version 8.0.5 with the aim of developing a calibration model able to estimate the starch content of the samples. As a result, the correlation coefficients r obtained ranged from 0.78 to 0.86.