Table 3.
MeanA values for the average granule size and the total starch, damaged starch, apparent amylose, and phosphorus contents of potato starches isolated from yellow-fleshed potato flours.

VarietyB	Average granule size (μm)	Total starch (%, d.b)	Damaged starch (%, s.bC)	Apparent AmyloseD (%, s.bC)	Phosphorus (ppm)E
YKG	41.8±0.7b	94.5±0.5a	0.4±0.1a	24.2±0.2c	870.0±0.0c
GEM	43.9±0.3ab	93.8±0.7a	0.1±0.0b	27.8±0.1a	1150.0±70.7a
VIC	36.5±0.3c	94.8±0.3a	0.2±0.1ab	27.2±0.4b	620.0±0.0d
INN	44.4±2.4ab	92.9±0.8b	0.1±0.0b	24.3±0.1c	525.0±7.1e
SET	34.5±0.6c	93.5±0.3ab	0.3±0.0a	28.1±0.1a	805.0±21.2c
SIG	44.8±0.9a	94.9±0.3a	0.2±0.0ab	26.9±0.1b	985.0±7.1b

Mean value of two measurements; 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.
dry starch weight.
Determined using the colorimetric method of Morrison and Laignelet (1983).
Determined via inductively coupled plasma-atomic emission spectroscopy (ICP-AES) (Anderson, 1996).