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

Table 2

Water loss temperatures of SPSS, pancake, and ginger syrups.

Types of syrup	Water loss temperature; (Day 0)	Water loss temperature; (Day 30)	Water loss temperature; (Day 49)	Water loss temperature; (Day 70)
Sweet potato starch	70°C	88°C	80°C	60°C
Pancake syrup	110°C	95°C	73°C	90°C
Ginger syrup	130°C	130°C	120°C	140°C