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

Table 4

Pasting properties^x of native and hydroxypropylated sweet potato starch.

Cultivar	PV	HPV	BD	CPV	SB
S1	222 ± 4.5^b	131 ± 5.9^c	91 ± 5.3^c	180 ± 6.1^d	49 ± 2.4^e
S1*	217 ± 1.5^c	114 ± 2.8^d	103 ± 4.6^b	163 ± 3.5^e	49 ± 1.5^e
S3	225 ± 2.1^b	145 ± 6.1^b	79 ± 3.6^c	208 ± 2.8^b	62 ± 1.8^c
S3*	202 ± 3.2^d	116 ± 5.1^d	86 ± 2.1^d	179 ± 2.6^d	63 ± 1.5^c
S4	257 ± 4.2^a	162 ± 3.2^a	95 ± 4.2^c	251 ± 3.2^a	89 ± 5.2^a
S4*	209 ± 2.1^d	105 ± 4.1^e	104 ± 3.5^b	164 ± 2.5^e	58 ± 2.1^d
S5	248 ± 3.2^a	129 ± 4.2^c	118 ± 2.9^a	178 ± 2.6^d	48 ± 4.1^e
S5*	191 ± 2.5^e	110 ± 3.8^e	81 ± 4.1^d	172 ± 2.5^d	62 ± 3.2^c
S7	214 ± 4.1^c	141 ± 3.1^b	73 ± 6.3^e	212 ± 3.2^b	71 ± 3.2^b
S7*	247 ± 3.1^a	122 ± 2.5^c	125 ± 2.9^a	189 ± 2.5^c	67 ± 2.7^c

PV = peak viscosity; HPV = hot paste viscosity; BD = breakdown; CPV = cold paste viscosity; SB = setback. Values are the means of triplicate determinations ± standard deviation. Different superscripts in each column are significantly different at < 0.05 level.