Table 3. Gelatinization profiles for starches from non-enzyme treated potato and Laminex^®BG2 treated potato

Sample	Onset temperature (°C)	Peak temperature (°C)	End temperature (°C)	Gelatinization enthalpy (mJ/mg)
Non-enzyme	52.51±4.33	55.10±0.66	62.78±1.70	8.99±1.09
Laminex®BG2	49.02±0.24	54.68±0.07	62.05±0.32	7.84±0.27

Differences of starch between non-enzyme and Laminxe^®BG2 are significantly by t-test (p<0.05).