Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri Lanka
Table 5
Syneresis (%) of starch gels within four week refrigerated storage.
Cultivar type
1st week
2nd week
3rd week
4th week
S1
2.9 ± 0.1d
11.9 ± 0.1a
10.5 ± 0.1b
10.8 ± 0.1a
S3
3.6 ± 0.1c
9.3 ± 0.1d
8.4 ± 0.1d
9.4 ± 0.2c
S4
20.0 ± 0.2a
7.2 ± 0.2e
17.1 ± 0.3a
10.0 ± 0.1b
S5
2.0 ± 0.1e
9.7 ± 0.2c
9.7 ± 0.1c
11.2 ± 0.2a
S7
11.6 ± 0.1b
10.0 ± 0.1b
8.8 ± 0.2d
8.7 ± 0.3d
S1*
0.0
0.0
6.3 ± 0.1e
0.9 ± 0.1f
S3*
0.0
0.0
5.9 ± 0.2f
1.2 ± 0.1ef
S4*
0.0
0.0
6.1 ± 0.1ef
1.6 ± 0.2e
S5*
0.0
0.0
6.5 ± 0.1e
0.7 ± 0.1efg
S7*
0.0
0.0
5.7 ± 0.2f
1.0 ± 0.1efg
*Hydroxypropylated starch. Each value represents mean of triplicates, and data with different superscripts in each column are different with statistical significance ( < 0.05).
