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

46

82.1

36.1

62.5

6.09

Yellow Star

46.5

85.2

38.7

66.4

5.86

Carlingford

46.9

84.6

37.8

64.2

5.42

Purple Fiesta

46

83.2

37.2

64.3

6.19

French Fingerlings

45.9

83.2

37.3

63.5

6.85

Ciklamen

45.9

84.5

38.7

67.2

7.21

Red Thumb

45.7

84.9

39.2

65.2

6.34

Smart

47.7

82

34.3

65.7

4.19

Reheated

Adora

46.2

83.9

37.7

64.2

6.14

Yellow Star

46.5

81.3

34.8

65.8

6.05

Carlingford

45.1

78.8

33.7

65.8

5.46

Purple Fiesta

46.6

78.4

31.7

65.5

6.02

French Fingerlings

44.4

78.6

34.1

65.3

6.05

Ciklamen

45.2

81.7

36.5

67.4

6.14

Red Thumb

44.3

85.4

41.1

64.5

6.19

Smart

46.8

81.8

35

66

3.91

Baked

Adora

46.3

84.4

38.1

64

6.31

Yellow Star

46

85.1

39.1

66.3

5.99

Carlingford

46.2

84.5

38.2

63.6

6.01

Purple Fiesta

46.2

84.6

38.4

65.2

6.15

French Fingerlings

45.9

83.9

38.1

65.3

6.13

Ciklamen

45.9

84.2

38.3

64.2

6.36

Red Thumb

45.6

84.7

39.1

66.1

6.44

Smart

50.8

81.3

30.6

64.3

4.52

Microwaved

Adora

48.3

82.5

34.2

62.9

6.49

Yellow Star

49.6

81.7

32.1

65.4

5.28

Carlingford

50

81.9

31.9

64.2

4.99

Purple Fiesta

49.5

82.3

32.7

64.7

5.35

French Fingerlings

50.2

82.1

31.8

64.1

5.54

Ciklamen

49.7

83

33.3

66.1

5.56

Red Thumb

49.1

82.5

33.4

64.9

5.73

Smart

51.7

81.4

29.7

62.8

3.63