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

<table class="table-group" id="tab4"><tr><td><table class="table"><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td class="align_left">Product</td><td class="align_center">Carbohydrate by difference (%wb)</td><td class="align_center">Serving size/person (g)</td><td class="align_center">Serving size/10 persons (g)</td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td class="align_left">Boiled purple sweet potatoes</td><td class="align_center">34.48</td><td class="align_center">145.00</td><td class="align_center">1450.03</td></tr><tr><td class="align_left">Purple sweet potato noodles</td><td class="align_center">44.30</td><td class="align_center">112.88</td><td class="align_center">1128.77</td></tr><tr><td class="align_left">Resistant starch-rich purple sweet potato noodles</td><td class="align_center">53.98</td><td class="align_center">92.95</td><td class="align_center">929.50</td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Serving size of purple sweet potato products given to respondent subjects.</div>

International Journal of Food Science

tab4

Table 4

Table 4: Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products 