Research Article
Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri Lanka
Table 1
Variation in digestibility, SP, and WSI in native starch and
hydroxypropylated starch.
| Sample | Digestibility (%) | SP (g/g) | WSI (%) |
| S1 | 21.7 ± 0.2d | 7.9 ± 0.1c | 1.6 ± 0.1c | S1* | 30.9 ± 0.7c | 9.6 ± 0.5b | 4.2 ± 0.3a | S3 | 21.9 ± 1.5d | 8.7 ± 0.2c | 1.8 ± 0.05c | S3* | 40.6 ± 1.6b | 9.4 ± 0.1b | 4.4 ± 0.3a | S4 | 23.5 ± 0.5d | 8.7 ± 0.1c | 1.3 ± 0.05c | S4* | 47.3 ± 0.7a | 12.3 ± 0.1a | 3.2 ±0.02b | S5 | 23.3 ± 0.1d | 8.0 ± 0.1c | 2.1 ± 0.05c | S5* | 41.8 ± 0.5b | 9.5 ± 0.2b | 4.6 ± 0.04a | S7 | 19.3 ± 0.3d | 5.8 ± 0.1d | 0.5 ± 0.01d | S7* | 20.6 ± 0.5d | 9.8 ± 0.1b | 2.6 ± 0.02b |
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Values denoted by similar superscripts in each column have no significant difference at > 0.05 level.
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