Table 1.
Thermal properties of different particle sizes of red fleshed potato flour
| Samples | To (°C) | Tp (°C) | ΔH (J/g) |
| W | 56.4 | 62.1 | 2.6 |
| RBM | - | - | - |
| R1 | 71.6 | 75.0 | 4.0 |
| R2 | 71.5 | 75.4 | 3.7 |
| R3 | 73.1 | 76.1 | 3.2 |
W: wheat flour; BM: ball-milled RFPF; R1: 425-600 μm RFPF; R2: 600- 1,000 μm RFPF; R3: 1,000-1,180 μm RFPF.