. 2023 May 5;10:1178797. doi: 10.3389/fnut.2023.1178797

Table 3.

Effect of different blanching conditions on the textural properties of PP-1901 and LR variety potatoes.

Variety	Treatment	Treatment	Hardness (g)	Fracturability (g)	Springiness	Cohesiveness	Chewiness
PP-1901	Control	Unblanched	751.09 ± 13.34^A	720.19 ± 2.20^A	0.91 ± 0.03^A	0.12 ± 0.02^A	96.89 ± 2.33^C
	MB	100 W	387.67 ± 10.44^B	442.47 ± 17.02^B	0.08 ± 0.01^C	0.077 ± 0.003^B	342.51 ± 16.11^B
		300 W	74.27 ± 4.24^E	0^C	0.2 ± 0.1^B	0.061 ± 0.002^B	46.077 ± 1.41^D
		900 W	15.56 ± 0.88^F	0^C	0.06 ± 0.004^C	0.048 ± 0.002^B	5.11 ± 0.07^E
	SB	100(°C) for 5 min	118.63 ± 2.88^D	0^C	0.11 ± 0.005^BC	0.08 ± 0.005^B	111.72 ± 0.16^C
	WB	85(°C) for 5 min	350.55 ± 6.29^C	0^C	0.120.006^BC	0.06 ± 0.03^B	432.21 ± 7.42^A
LR	Control	Unblanched	714.62 ± 5.31^A	728.59 ± 2.31^A	0.92 ± 0.02^A	0.25 ± 0.02^A	101.84 ± 1.58^E
	MB	100 W	426.42 ± 11.43^B	485.28 ± 16.03^B	0.12 ± 0.04^BC	0.12 ± 0.02^BC	491.3 ± 32.3^B
		300 W	252.34 ± 5.9^C	0^C	0.08 ± 0.007^C	0.1 ± 0.07^BC	164.12 ± 10.56^D
		900 W	105.99 ± 7.95^D	0^C	0.08 ± 0.005^C	0.06 ± 0.02^C	42.01 ± 5.7^F
	SB	100(°C) for 5 min	247.7 ± 16.15^C	0^C	0.07 ± 0.02^C	0.15 ± 0.03^ABC	306.1 ± 17.6^C
	WB	85(°C) for 5 min	418.62 ± 11.45^B	0^C	0.16 ± 0.015^B	0.19 ± 0.015^AB	1196.2 ± 36^A

Mean ± SD (n = 3) that do not share a superscript letter in a column are significantly different (p < 0.05).