. 2020 Apr 11;57(11):3955–3965. doi: 10.1007/s13197-020-04424-3

Table 2.

Resistant starch, glycoalkaloid and flavour content of the raw and boiled potato powders

Variety	Treatment	Resistant starch^a (%)	Glycoalkaloids^b (mg/100 g)	Flavour^a (µg/g)
Kufri Chipsona 1	Raw	0.85	1.44	5.5
Kufri Chipsona 1	Boiled	1.1	1.47	5.9
Kufri Frysona	Raw	0.99	0.75	5.24
Kufri Frysona	Boiled	1.05	0.76	12.7
Kufri Jyoti	Raw	1.03	0.86	3.16
Kufri Jyoti	Boiled	1.2	0.83	8.84
Kufri Bahar	Raw	1.2	1.7	3.5
Kufri Bahar	Boiled	1.34	1.61	6.5
CD for raw powder (p ≤ 0.05)		0.101	0.094	ns
CD for boiled powder (p ≤ 0.05)		0.033	0.042	1.56

Values are mean of triplicate readings; ns: non-significant

^aEstimated in flesh powder

^bEstimated in peel powder