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Highlights: [•] Vis/NIR spectroscopy can be successfully used to detect flaws in hazelnut. [•] Features were selected within the 550–600nm and 1150–1650nm spectral bands. [•] Features correspond to overtones of O H and C H stretches and deformations. [Copyright &y& Elsevier]

The cooking time of common beans is influenced by genotype and storage conditions. This study aimed to use near-infrared (NIR) spectra of milled, freshly harvested (fresh) beans to predict their cooking times and their susceptibility to develop the storage-induced, hard-to-cook (HTC) defect. The physical characteristics of bean accessions, from two different seasons, were evaluated. The cooking times and susceptibility to HTC (determined by aging under standard adverse conditions) of the aforesaid beans were correlated to NIR spectra to develop calibrations using variable selection and partial least squares regression. The beans exhibited diverse physical characteristics, cooking times and susceptibility to HTC. The models predicting cooking times of fresh beans sufficiently overcame genotype and seasonal differences (R2 P = 0.73, RMSEP = 4 min). The susceptibility of fresh beans to HTC was also successfully predicted (R2 CV = 0.8, RSECV = 64%). NIR spectroscopy has high potential to rapidly identify beans with short cooking times and low susceptibility to HTC at harvest. • Bean type had a significant effect on the physical characteristics of the accessions. • Cooking times of fresh beans were predicted from NIR spectra of their flours. • PLS-R models were robust against phenotypic and seasonal variations of the beans. • Susceptibility to develop HTC was predicted from NIR spectra of milled, fresh beans. [ABSTRACT FROM AUTHOR]

The cooking time of beans is an important quality indicator which can change considerably during ageing. Therefore, this study investigated the potential of near-infrared spectroscopy to rapidly predict cooking times of aged common beans. Four bean varieties were aged under different storage conditions, resulting in a range of samples for each of these varieties. The cooking kinetics of the aged beans were determined by finger pressing and modelled using logistic regression to obtain the times it took to cook 95% of the beans. The cooking times obtained were predicted from the NIR spectra of milled raw bean samples. This was done using partial least squares regression, after carrying out wavelength selection. Model performance was improved up to an average prediction error of 8 min by de-hulling the beans and reducing the number of varieties included. In conclusion, NIR spectroscopy has high potential to predict the cooking times of aged beans. • Cooking times of beans were predicted from NIR spectra of milled raw beans. • De-hulling beans prior to NIR measurements improved prediction accuracy. • NIR spectra of aged beans clustered into groups according to variety. • Variety-specific calibrations more accurately predict cooking times of aged beans. [ABSTRACT FROM AUTHOR]