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

Table 5

The averaged area under the curve of all respondent subjects for pure glucose syrup and purple sweet potato products.

Product	AUC (unit area)
Pure glucose syrup	^c
Boiled purple sweet potatoes	^b
Purple sweet potato noodles	^a
Resistant starch-rich purple sweet potato noodles	^a

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