Table 1 Physicochemical properties of potato chips

SHS* conditions		Water content (%)	Shrinkage (%)	Vitamin C (mg/g)	Damaged starch** (%)
Temp. (°C)	Time (min)
Control						82.8±1.2m	-	1.39±0.03i	0.59±0.01a
120	2	80.2±0.2k	10.3±6.1a	1.09±0.01e	ND
	5	80.4±0.1k	14.7±11.9ab	0.92±0.01a	19.79±0.19c
	8	77.7±0.1i	34.0±12.1cd	1.00±0.01b	ND
	10	77.3±0.3hi	27.5±13.7bcd	1.13±0.00g	20.12±0.20c
150	2	81.4±0.3l	26.0±9.7bc	1.13±0.01g	ND
	5	77.8±0.2i	38.1±12.3cde	1.05±0.01d	17.10±0.20b
	8	76.8±0.4h	40.3±11.8def	1.02±0.01c	ND
	10	70.7±0.0f	50.1±9.4efg	1.05±0.01cd	18.79±0.90c
180	2	79.2±0.2j	26.4±11.9bc	1.12±0.02fg	ND
	5	73.3±0.3g	41.4±5.3def	0.76±0.66g	19.21±0.31c
	8	66.6±0.1d	51.1±9.0efg	1.14±0.01g	ND
	10	56.6±0.1b	57.2±8.2g	1.10±.0.01ef	18.97±0.04c
220	2	77.9±0.1i	26.2±10.5bc	1.12±0.01fg	ND
	5	69.3±0.3e	41.0±9.2def	1.12±0.00fg	18.89±0.12c
	8	57.3±0.2c	52.7±6.0fg	1.20±0.01h	ND
	10	37.7±0.4a	60.4±5.7g	1.14±0.00g	21.42±1.22d

Values (means±standard deviation) within a column followed by different letters are significantly different (p<0.05)
SHS: superheated steam
Damaged starch (%, d.b.) = Amount of enzyme susceptible starch (mg)/Total starch (mg) × 100
ND: not detected