Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup

<table class="table-group" width="800px"><tr class="fig-image" id="a"><td><img alt="243412.fig.004a" src="https://static.hindawi.com/articles/ijfs/volume-2013/243412/figures/243412.fig.004a.jpg"/></td></tr><tr class="fig-caption"><td align="center"><table><tr><td><b>(a) </b>Day 0. SPSS water loss temperature</td></tr></table></td></tr><tr class="fig-image" id="b"><td><img alt="243412.fig.004b" src="https://static.hindawi.com/articles/ijfs/volume-2013/243412/figures/243412.fig.004b.jpg"/></td></tr><tr class="fig-caption"><td align="center"><table><tr><td><b>(b) </b>Day 0. Pancake syrup water loss temperature</td></tr></table></td></tr><tr class="fig-image" id="c"><td><img alt="243412.fig.004c" src="https://static.hindawi.com/articles/ijfs/volume-2013/243412/figures/243412.fig.004c.jpg"/></td></tr><tr class="fig-caption"><td align="center"><table><tr><td><b>(c) </b>Day 0. Ginger syrup water loss temperature</td></tr></table></td></tr></table>

<table>Water loss temperature of sweet potato, pancake and ginger syrups on Day 0 of storage.</table>

International Journal of Food Science

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Figure 4

Figure 4: Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup 