# Isolation and Characterization of Starch from Different Potato Cultivars Grown in Croatia
## 4 Conclusions  
The highest dry matter content was found in the Stiletto, while the lowest dry matter content was in the Senata cultivar, and the lowest starch content was found in the SL 13-25 cultivar. The isolated starches from all the cultivars had a high level of purity, which is evident from the analysis of the basic chemical composition of the obtained starches, \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Sample** & **T\({}_{\rm o}\)** (\({}^{\circ}\)**C)** & **T\({}_{\rm p}\)** (\({}^{\circ}\)**C)** & **T\({}_{\rm e}\)** (\({}^{\circ}\)**C)** & **\(\Delta\)H (J/g)** \\ \hline Saprodi & 64.80 \(\pm\) 0.11 \({}^{\rm b}\) & 70.32 \(\pm\) 0.36 \({}^{\rm d}\) & 74.24 \(\pm\) 0.02 \({}^{\rm c,d}\) & 2.16 \(\pm\) 0.04 \({}^{\rm c}\) \\ Sofista & 63.80 \(\pm\) 0.18 \({}^{\rm a}\) & 67.56 \(\pm\) 0.28 \({}^{\rm b}\) & 73.80 \(\pm\) 0.13 \({}^{\rm b}\) & 1.22 \(\pm\) 0.06 \({}^{\rm a}\) \\ Stiltedo & 64.22 \(\pm\) 0.42 \({}^{\rm a,b}\) & 68.27 \(\pm\) 0.33 \({}^{\rm c}\) & 76.73 \(\pm\) 0.21 \({}^{\rm f}\) & 1.15 \(\pm\) 0.04 \({}^{\rm a}\) \\ Dartiest & 63.73 \(\pm\) 0.16 \({}^{\rm a}\) & 66.21 \(\pm\) 0.13 \({}^{\rm a}\) & 70.24 \(\pm\) 0.08 \({}^{\rm a}\) & 2.27 \(\pm\) 0.08 \({}^{\rm c,d}\) \\ Sereno & 67.08 \(\pm\) 0.06 \({}^{\rm c}\) & 70.11 \(\pm\) 0.06 \({}^{\rm d}\) & 74.62 \(\pm\) 0.25 \({}^{\rm d}\) & 2.32 \(\pm\) 0.05 \({}^{\rm d}\) \\ Senata & 68.45 \(\pm\) 0.28 \({}^{\rm d}\) & 71.89 \(\pm\) 0.12 \({}^{\rm e}\) & 75.94 \(\pm\) 0.08 \({}^{\rm e}\) & 2.01 \(\pm\) 0.08 \({}^{\rm b}\) \\ Scala & 67.52 \(\pm\) 0.59 \({}^{\rm c}\) & 71.41 \(\pm\) 0.06 \({}^{\rm e}\) & 77.05 \(\pm\) 0.17 \({}^{\rm f}\) & 2.30 \(\pm\) 0.04 \({}^{\rm c,d}\) \\ SL 13–25 & 69.18 \(\pm\) 0.15 \({}^{\rm e}\) & 71.84 \(\pm\) 0.17 \({}^{\rm e}\) & 75.81 \(\pm\) 0.49 \({}^{\rm e}\) & 2.21 \(\pm\) 0.02 \({}^{\rm c,d}\) \\ \hline \hline \end{tabular} Values with different letters in the same column are significantly different at \(p<\) 0.05. Gelatinization parameters: T\({}_{\rm o}\)—onset temperature; T\({}_{\rm p}\)—peak temperature; T\({}_{\rm e}\)—endset temperature; \(\Delta\)H—gelatinization enthalpy.  
\end{table} 
Table 6: Gelatinization parameters of suspensions of the isolated potato starches. \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Sample** & **T\({}_{\rm o}\)** (\({}^{\circ}\)**C)** & **T\({}_{\rm p}\)** (\({}^{\circ}\)**C)** & **T\({}_{\rm e}\)** (\({}^{\circ}\)**C)** & **\(\Delta\)H (J/g)** \\ \hline Saprodi & 44.57 \(\pm\) 0.43 \({}^{\rm b}\) & 53.11 \(\pm\) 0.49 \({}^{\rm d}\) & 58.89 \(\pm\) 0.12 \({}^{\rm a}\) & 0.38 \(\pm\) 0.00 \({}^{\rm c,d}\) \\ Sofista & 44.80 \(\pm\) 0.27 \({}^{\rm b}\) & 51.23 \(\pm\) 0.24 \({}^{\rm a,b}\) & 62.06 \(\pm\) 0.07 \({}^{\rm b,c}\) & 0.35 \(\pm\) 0.02 \({}^{\rm c}\) \\ [PERSON] & 44.76 \(\pm\) 0.26 \({}^{\rm b}\) & 55.56 \(\pm\) 0.59 \({}^{\rm e}\) & 63.19 \(\pm\) 0.17 \({}^{\rm d}\) & 0.28 \(\pm\) 0.01 \({}^{\rm b}\) \\ [PERSON] & 44.39 \(\pm\) 0.70 \({}^{\rm b}\) & 55.11 \(\pm\) 0.04 \({}^{\rm e}\) & 63.27 \(\pm\) 0.29 \({}^{\rm d}\) & 0.29 \(\pm\) 0.01 \({}^{\rm b}\) \\ Sereno & 44.70 \(\pm\) 0.13 \({}^{\rm b}\) & 53.39 \(\pm\) 0.24 \({}^{\rm d}\) & 62.23 \(\pm\) 0.28 \({}^{\rm e}\) & 0.11 \(\pm\) 0.04 \({}^{\rm a}\) \\ Senata & 42.40 \(\pm\) 0.39 \({}^{\rm a}\) & 50.72 \(\pm\) 0.35 \({}^{\rm a}\) & 61.53 \(\pm\) 0.56 \({}^{\rm b}\) & 0.36 \(\pm\) 0.01 \({}^{\rm a}\) \\ Scala & 45.27 \(\pm\) 0.42 \({}^{\rm b}\) & 51.99 \(\pm\) 0.13 \({}^{\rm b,c}\) & 63.09 \(\pm\) 0.21 \({}^{\rm d}\) & 0.15 \(\pm\) 0.01 \({}^{\rm a}\) \\ SL 13–25 & 49.19 \(\pm\) 0.08 \({}^{\rm c}\) & 52.64 \(\pm\) 0.47 \({}^{\rm c,d}\) & 62.25 \(\pm\) 0.08 \({}^{\rm c,d}\) & 0.42 \(\pm\) 0.03 \({}^{\rm d}\) \\ \hline \hline \end{tabular} Values with different letters in the same column are significantly different at \(p<\) 0.05. Retrogradation parameters: T\({}_{\rm o}\)—onset temperature; T\({}_{\rm p}\)—peak temperature; T\({}_{\rm e}\)—endset temperature; \(\Delta\)H—retrogradation enthalpy.  
\end{table}