Cooking/Variety

Onset

temperature

T_o (˚C)

Conclusion

temperature

T_c (˚C)

T_c – T_o (˚C)

Peak

temperature

T_p (˚C)

Enthalpy

∆H (J∙g⁻¹)

Retrograded

Adora

49

80.38

31.35

62.52

5.857

Yellow Star

49.6

82.39

32.83

65.39

5.888

Carlingford

51.1

81.97

30.84

66.1

5.672

Purple Fiesta

48.7

81.04

32.35

64.38

6.175

French Fingerlings

49.6

81.29

31.72

64.74

6.007

Ciklamen

49.9

82.27

32.33

65.91

6.17

Red Thumb

49.3

82.2

32.94

65.89

5.437

Smart

50.5

82.65

32.2

66.63

4.605

Reheated

Adora

49.14

81.27

32.14

62.47

5.807

Yellow Star

49.38

82.52

33.14

65.04

4.896

Carlingford

49.29

83.55

34.26

65.43

4.927

Purple Fiesta

47.89

82.28

34.39

64.95

4.985

French Fingerlings

49.44

82.99

33.55

64.6

5.13

Ciklamen

49.04

83.13

34.09

66.95

4.874

Red Thumb

49.02

86

36.98

64.06

4.59

Smart

49.7

84.76

35.06

64.33

4.239

Baked

Adora

50.4

81.5

31.1

63.37

5.02

Yellow Star

50.24

83.2

33

64.05

5.1

Carlingford

50.44

84.7

34.2

63.68

4.96

Purple Fiesta

49.08

83.1

34

64.83

4.24

French Fingerlings

49.71

82.8

33.1

64.32

4.66

Ciklamen

50.08

81

30.9

64.28

5

Red Thumb

50.53

81

30.4

64.08

4.49

Smart

52.96

80.7

27.7

62.49

4.06

Microwaved

Adora

52.7

80.7

28

63

3.18

Yellow Star

52.2

80.6

28.5

63.4

4.96

Carlingford

53.6

81.1

27.4

64.5

3.2

Purple Fiesta

52.2

80.7

28.5

63.6

4.74

French Fingerlings

53.4

80.1

26.7

63.7

3.6

Ciklamen

52.5

80.4

27.9

63.6

4.77

Red Thumb

53.8

79.9

26.1

69.7

3.48

Smart

53.9

84.5

30.6

74.9

3.82