Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Table 2

Proximate composition and amylase and amylopectin contents of starch from anchote and potato tubers.

Starch sample	Moisture (%)	Ash (%)	Fat (%)	Starch (%)	Protein (%)	Amylose (%)	Amylopectin (%)
Anchote	^A	^A	^A	^A	^A	^A	^A
Potato	^B	^B	^A	^B	^A	^B	^B
value

Values are presented as the (). Means with different superscript letters within a column differ significantly at .