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. 2017 Sep 30;22(3):246–250. doi: 10.3746/pnf.2017.22.3.246

Table 2.

General components of potato flours and potato starches obtained from different cultivars

Type	Composition analysis (%)	Sample

		Atlantic	Go-un	Sae-bong	Jin-sun
Potato flour	Moisture	5.57±0.15^b	6.36±0.19^a	5.59±0.15^b	5.64±0.14^b
	Crude protein	6.36±0.03^c	6.56±0.00^b	7.26±0.12^a	7.22±0.06^a
	Crude fat	0.52±0.13^ns	0.56±0.21	0.31±0.02	0.33±0.15
	Crude ash	2.14±0.33^ab	2.28±0.09^ab	2.48±0.01^a	1.96±0.21^b
Potato starch	Moisture	7.58±0.86^a	6.99±0.34^a	5.22±0.29^b	5.54±0.38^b
	Crude protein	0.17±0.12^ab	0.34±0.12^a	0.09±0.00^b	0.17±0.00^ab
	Crude fat	0.26±0.08^ns	0.28±0.01	0.28±0.04	0.32±0.02
	Crude ash	0.95±0.07^a	0.49±0.00^c	0.70±0.14^bc	0.85±0.07^ab

Values with different letters (a–c) within the same row differ significantly (P<0.05).

^ns

Not significant.