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 ± 0.2^d	7.9 ± 0.1^c	1.6 ± 0.1^c
S1*	30.9 ± 0.7^c	9.6 ± 0.5^b	4.2 ± 0.3^a
S3	21.9 ± 1.5^d	8.7 ± 0.2^c	1.8 ± 0.05^c
S3*	40.6 ± 1.6^b	9.4 ± 0.1^b	4.4 ± 0.3^a
S4	23.5 ± 0.5^d	8.7 ± 0.1^c	1.3 ± 0.05^c
S4*	47.3 ± 0.7^a	12.3 ± 0.1^a	3.2 ±0.02^b
S5	23.3 ± 0.1^d	8.0 ± 0.1^c	2.1 ± 0.05^c
S5*	41.8 ± 0.5^b	9.5 ± 0.2^b	4.6 ± 0.04^a
S7	19.3 ± 0.3^d	5.8 ± 0.1^d	0.5 ± 0.01^d
S7*	20.6 ± 0.5^d	9.8 ± 0.1^b	2.6 ± 0.02^b

Values denoted by similar superscripts in each column have no significant difference at > 0.05 level.