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

Table 4.

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

Variety	Sample	T_g (°C)	∆H (J/g)
LR	Control	60.11 ± 1.94^A	1.69 ± 0.02^A
	MB₁₀₀	48.39 ± 0.62^B	1.75 ± 0.03^A
	MB₃₀₀	59.63 ± 0.5^A	1.58 ± 0.17^A
	MB₉₀₀	47.73 ± 0.89^B	1.34 ± 0.05^B
	WB	43.79 ± 1.19^C	1.18 ± 0.09^B
	SB	44.37 ± 0.99^C	1.67 ± 0.03^A
PP-1901	Control	63.36 ± 1.92^A	2.73 ± 0.04^A
	MB₁₀₀	51.79 ± 1.24^B	1.47 ± 0.04^D
	MB₃₀₀	62.58 ± 0.6^A	2.31 ± 0.08^B
	MB₉₀₀	44.08 ± 0.8^C	1.73 ± 0.05^C
	WB	46.14 ± 0.8^C	1.6 ± 0.06^CD
	SB	52.21 ± 1.32^B	2.24 ± 0.07^B

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