Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products

Table 2

Total phenolic, anthocyanin, and resistant starch contents.

Content	Boiled purple sweet potato	Purple sweet potato noodles	Resistant starch-rich purple sweet potato noodles
Total Phenolic mg GAE/100 g)	^a	^c	^b
Anthocyanin (mg/100 g)	^a	^b	^a
Resistant starch (%)	^c	^b	^a

Values are . Values in the same row followed by different letters are significantly different ().