Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri Lanka
Table 4
Pasting propertiesx of native and hydroxypropylated sweet potato starch.
Cultivar
PV
HPV
BD
CPV
SB
S1
222 ± 4.5b
131 ± 5.9c
91 ± 5.3c
180 ± 6.1d
49 ± 2.4e
S1*
217 ± 1.5c
114 ± 2.8d
103 ± 4.6b
163 ± 3.5e
49 ± 1.5e
S3
225 ± 2.1b
145 ± 6.1b
79 ± 3.6c
208 ± 2.8b
62 ± 1.8c
S3*
202 ± 3.2d
116 ± 5.1d
86 ± 2.1d
179 ± 2.6d
63 ± 1.5c
S4
257 ± 4.2a
162 ± 3.2a
95 ± 4.2c
251 ± 3.2a
89 ± 5.2a
S4*
209 ± 2.1d
105 ± 4.1e
104 ± 3.5b
164 ± 2.5e
58 ± 2.1d
S5
248 ± 3.2a
129 ± 4.2c
118 ± 2.9a
178 ± 2.6d
48 ± 4.1e
S5*
191 ± 2.5e
110 ± 3.8e
81 ± 4.1d
172 ± 2.5d
62 ± 3.2c
S7
214 ± 4.1c
141 ± 3.1b
73 ± 6.3e
212 ± 3.2b
71 ± 3.2b
S7*
247 ± 3.1a
122 ± 2.5c
125 ± 2.9a
189 ± 2.5c
67 ± 2.7c
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.