Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri Lanka

Table 2

Gelatinization parameters^x of native and hydroxypropylated sweet potato starch.

Cultivar	(°C)	(°C)	(°C)	(°C)	(J/g)
S1	78.3 ± 1.2^a	82.0 ± 0.7^a	94.0 ± 1.1^a	15.7 ± 0.1^b	15.7 ± 0.4
S1*	74.2 ± 0.5^b	77.8 ± 0.2^b	88.1 ± 1.8^c	13.9 ± 0.4^c	13.4 ± 0.7
S3	77.6 ± 0.4^a	81.9 ± 0.5^a	94.5 ± 1.4^a	16.9 ± 0.1^a	16.4 ± 0.7
S3*	73.8 ± 0.7^b	78.1 ± 0.6^b	67.8 ± 1.8^c	14.0 ± 0.3^c	13.9 ± 0.2
S4	77.0 ± 0.3^a	81.8 ± 0.3^a	94.3 ± 0.9^a	17.3 ± 0.2^a	14.3 ± 0.3
S4*	71.9 ± 0.4^c	77.2 ± 0.4^c	88.1 ± 1.3^c	16.2 ± 0.2^a	14.3 ± 0.3
S5	77.3 ± 0.6^a	80.5 ± 0.2^a	92.8 ± 1.5^b	15.5 ± 0.2^b	15.5 ± 0.6
S5*	73.3 ± 0.6^b	76.8 ± 0.2^c	87.5 ± 2.1^c	14.2 ± 0.3^c	13.0 ± 0.4
S7	78.6 ± 0.4^a	83.6 ± 0.2^a	95.7 ± 1.8^a	17.1 ± 0.1^a	20.1 ± 0.5
S7*	73.8 ± 0.7^b	79.4 ± 0.5^b	90.6 ± 2.0^c	16.8 ± 0.4^a	15.2 ± 0.3

= onset temperature; = peak temperature, = conclusion temperature; = temperature range of gelatinization; = gelatinization enthalpy.
Values denoted by different superscripts in each column show significant difference at < 0.05.