Table 2.

Color attributes, amylose content (%) water solubility index (WSI) and water absorption index (WAI) of native and modified potato starches.

Potato Starch Variety	L*	a*	b*	WSI (%)	WAI (g/g)	Amylose content (%)
Native Asterix	89.60 ± 0.14c	1.34 ± 0.09b	8.28 ± 0.08c	33.79 ± 3.85c	9.88 ± 1.21b	25.74 ± 2.09b
Modified Asterix	80.76 ± 0.91d	4.68 ± 0.19a	18.98 ± 0.43a	68.31 ± 3.55a	3.03 ± 0.03c	33.61 ± 0.22a
Native Kruda	94.90 ± 0.19a	0.92 ± 0.04c	6.70 ± 0.12d	35.89 ± 3.89c	14.54 ± 0.84a	26.60 ± 2.36b
Modified Kruda	80.60 ± 0.40d	4.42 ± 0.16a	16.70 ± 0.32b	67.74 ± 2.59a	3.97 ± 0.04c	37.74 ± 0.15a
Native Mosaic	91.94 ± 0.09b	1.16 ± 0.09bc	7.18 ± 0.08d	49.33 ± 4.57b	9.60 ± 1.04b	25.71 ± 1.99b
Modified Mosaic	78.0 ± 1.18e	4.420 ± 0.26a	17.20 ± 0.55b	59.16 ± 0.41a	4.58 ± 0.22c	37.64 ± 0.43a

Different small superscripts (a–e) within a column indicate mean values which are significantly different (p < 0.05).