Table 2. Pasting characteristics for starches from non-enzyme treated potato and Laminex^®BG2 treated potato

Sample	Pasting Temperature (°C)	Viscosity(cP)
		Peak Viscosity	Trough Viscosity	Break down Viscosity	Final Viscosity	Setback Viscosity
		Non-enzyme	68.55±0.00*	659.00±11.75*	537.62±19.80	122.50±4.95*	724.55±28.99	187.55±1.58
Laminex®BG2	65.30±0.04	877.33±129.52	440.00±111.37	437.33±29.02	591.33±148.50	151.33±37.17

Differences of starch between non-enzyme and Laminxe^®BG2 are significantly by t-test (p<0.05).