Michaela Laumer, Adolf Kellermann, Franz-Xaver Maidl, Kurt-Jürgen Hülsbergen, Thomas Ebertseder
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Development and Validation of an Optoelectronic Method for the Assessment of Frying Colours of French Fries Based on RGB Colour Values
High frying quality in terms of frying colour is an important trait for potatoes meant for French fry production. Determination of frying colour is often performed visually, which might be affected by biases and is therefore less suitable for research. Available laboratory methods also lack the capability to cover the whole sample and distinguish between tuber parts. Additionally, sample destruction is often required for colour analysis. Therefore, a new approach using RGB colour values and the subsequent R/G ratio of French fries to assess frying colour was tested in this research. Over the course of 3 years, 673 samples of the cultivar Innovator were assessed and compared to visual scoring, and some samples were also assessed for glucose content. A high correlation of R2 = 0.8346 between the visual scoring and the optoelectronic assessment was found for 633 samples. The validation data set of 40 samples reached a correlation of R2 = 0.7850 with the implemented model. These results show that French fry frying colour can be described using the R/G ratio. This promising approach is suitable for other researchers as well as industry professionals with further research.
期刊介绍:
Potato Research, the journal of the European Association for Potato Research (EAPR), promotes the exchange of information on all aspects of this fast-evolving global industry. It offers the latest developments in innovative research to scientists active in potato research. The journal includes authoritative coverage of new scientific developments, publishing original research and review papers on such topics as:
Molecular sciences;
Breeding;
Physiology;
Pathology;
Nematology;
Virology;
Agronomy;
Engineering and Utilization.