Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri Lanka

Table 3

Retrogradation^a of native and hydroxypropylated sweet potato starch as measured by DSC.

Cultivar	Treatment	(J/g)
S1	Native; Hydroxypropylated	3.9 ± 0.5^f; 1.7 ± 0.4^i
S3	Native; Hydroxypropylated	5.3 ± 0.3^e; 1.6 ± 0.3^i
S4	Native; Hydroxypropylated	5.4 ± 0.1^e; 2.5 ± 0.1^h
S5	Native; Hydroxypropylated	3.5 ± 0.4^g; 1.3 ± 0.2^j
S7	Native; Hydroxypropylated	5.8 ± 0.4^e; 2.1 ± 0.4^h

= melting enthalpy of retrograded amylopectin.
^bValues are means of triplicate determinations ± standard deviation.
^cDifferent superscripts in the column show significant difference at < 0.05 level.