Table 1.
MeanA values for the chemical compositions and pasting viscosity characteristics of yellow-fleshed potato flours.

VarietyB	ProteinC	LipidC	AshC	CarbohydrateD			Pasting viscosity (RVU)
				TotalD	StarchE	NSCF	Peak	Trough	Breakdown	Final	Setback
YKG	10.3±0.4ab	0.7±0.1ab	4.3±0.1d	84.7±0.3b	62.2±0.8b	22.5±1.0a	511.8±7.2d	433.3±8.3b	78.6±1.1c	590.8±2.1b	157.5±6.2b
GEM	10.0±0.0ab	0.6±0.0ab	5.1±0.0a	84.3±0.0ab	62.0±0.4b	22.3±0.4a	446.2±0.9e	445.1±1.8a	1.2±0.8d	641.5±0.6a	196.5±1.1a
VIC	7.8±0.4ab	0.8±0.1a	4.5±0.1c	87.0±0.4ab	63.3±0.4b	23.7±0.9a	531.4±3.7c	321.0±1.0e	210.4±2.8b	406.1±2.9e	85.1±1.8d
INN	6.0±0.1c	0.5±0.1b	3.9±0.0e	89.6±0.1a	67.8±0.5a	21.9±0.7a	581.3±4.5a	233.1±1.5f	348.3±3.0a	309.9±2.6f	76.8±1.1e
SET	7.7±3.3ab	0.8±0.2a	4.7±0.0b	86.9±3.5ab	59.0±0.8b	27.9±4.2a	393.0±2.4f	390.5±0.6c	2.6±1.8d	520.9±0.6c	130.4±0.1c
SIG	13.1±0.0a	0.6±0.1ab	5.2±0.1a	81.2±0.1c	70.3±4.2a	10.9±4.1b	558.9±5.7b	353.6±2.8d	205.3±2.8b	442.0±1.6d	88.4±4.4d

Mean value of two measurement; values within a column sharing a common letter are not significantly different (p<0.05).
YKG; Yukon Gold, VIC; Victoria, INN; Innovator, SET; Setina, SIG; Sierra Gold.
g/100 g of potato flour (dry weight basis).
Determined as follows: 100 - (protein + lipid+ ash).
Determined according to AACC method 76.13 using a Megazyme Total Starch Analysis kit.
Non-starch carbohydrate; calculated by subtracting starch content from the carbohydrate content.