ABSTRACT: Enzyme dosage of a-amylase and amyloglucosidase greatly affected starch hydrolysis in the potato pulp. However, the effect of amyloglucosidase was the most critical. Starch hydrolysis was also influenced by the powder size of pulp. An increase in pulp size and pulp concentration resulted in a lower degree of starch hydrolysis to glucose. Lower starch gelatinization enthalpy of potato pulp compared to that of dry matter and pure potato starch indicates that there was some interaction between starch, nonstarch polysaccharides, and proteins.