Table 5.
Meana values for gelatinization parameters and pasting characteristics of potato starches isolated from yellow-fleshed potato varieties.

Varietyb	Gelatinization				Pasting viscosity (RVA)
	T b c	T p c	T c c	ΔHc	Peak	Trough	Breakdown	Final	Setback
YKG	62.8±0.5a	66.6±0.3ab	75.3±0.4b	20.0±0.1c	1136.0±15.9c	123.3±4.6cd	1012.7±20.5c	319.9±3.0ab	196.7±7.6b
GEM	62.7±0.1a	66.1±0.1ab	75.0±0.1b	20.4±0.2b	1550.6±27.5a	143.6±6.6c	1407.0±34.2a	396.6±13.1a	252.9±6.4a
VIC	58.6±0.1d	62.6±0.1e	72.7±0.0c	20.0±0.2c	1027.7±0.1d	231.2±3.9b	796.6±3.7e	299.6±5.2cd	68.4±9.1d
INN	61.4±0.4b	65.7±0.4cd	74.7±0.6b	20.7±0.1b	983.0±18.7e	102.5±10.9d	880.5±30.0d	282.3±4.2d	179.9±6.6b
SET	60.6±0.1c	65.2±0.1d	75.1±0.1b	19.5±0.0d	1138.9±3.8c	299.3±4.2a	839.7±8.0de	394.1±2.0a	94.9±6.2c
SIG	63.0±0.0a	67.2±0.2a	76.4±0.3a	21.8±0.1a	1351.4±9.4b	133.3±19.3c	1218.1±9.9b	325.7±14.8b	192.4±4.5b

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.
Gelatinization onset, peak, and completion temperatures are denoted by T_o, T_p, and T_c, respectively; gelatinization enthalpy is abbreviated by ΔH.