Application of Hydrothermally Modified Sweet Potato Starch as a Substitute Additive for Soup Mixture
Table 1
Physicochemical properties of sweet potato starches.
Sample
SP (g/g)
WSI (%)
PV (RVU)
Gelatinization (j/g)
Digestibility (%)
Swp1
7.9 ± 0.1c
1.6 ± 0.1e
222 ± 4.5b
15.7 ± 0.4b
21.7 ± 0.7b
Swp3
8.7 ± 0.2c
1.8 ± 0.1e
225 ± 2.1b
16.4 ± 0.7b
21.9 ± 1.5b
Swp4
8.7 ± 0.1c
1.3 ± 0.1f
257 ± 4.2a
14.3 ± 0.3c
23.5 ± 0.9b
Swp5
8.0 ± 0.1c
2.1 ± 0.1d
248 ± 3.2a
13.0 ± 0.4d
23.5 ± 0.4b
Swp7
5.8 ± 0.1d
0.5 ± 0.1g
214 ± 4.1c
20.1 ± 0.5a
19.3 ± 0.3c
*Swp1
11.5 ± 1.2b
3.9 ± 0.2a
212 ± 2.1c
ndt
13.2 ± 0.3d
*Swp3
12.0 ± 0.9a
3.2 ± 0.3b
258 ± 2.6a
ndt
23.5 ± 0.9b
*Swp4
12.5 ± 0.8a
4.2 ± 0.3a
262 ± 1.5a
ndt
26.6 ± 0.7a
*Swp5
12.1 ± 0.2a
4.1 ± 0.3a
251 ± 1.2a
ndt
19.5 ± 0.5c
*Swp7
8.5 ± 0.7c
2.8 ± 0.3c
202 ± 1.5c
ndt
13.7 ± 0.2d
Sources: [2, 3], *HMT starch, ndt: not determined; values are means of triplicate determinations ± standard deviation and the values denoted by different superscripts in each column are significantly different at .