Effect of Heat Moisture Treatment Conditions on Swelling Power and Water Soluble Index of Different Cultivars of Sweet Potato (Ipomea batatas (L). Lam) Starch
Table 1
Changes in swelling power (g/g) of different sweet potato starches after 6 hr HMT.
Swp 1
Swp 3
Swp 4
Swp 5
Swp 7
Native starch
7.9 ± 0.1e
8.7 ± 0.2d
8.7 ± 0.1d
8.0 ± 0.1e
5.8 ± 0.1d
Temperature
Moisture
85°C
20%
11.5 ± 1.2d
12.0 ± 0.9a
12.5 ± 0.8a
12.1 ± 0.2c
8.5 ± 0.7c
25%
12.9 ± 0.5d
10.5 ± 0.5b,c
11.4 ± 0.2b
11.0 ± 0.6c
5.8 ± 0.3d
30%
13.9 ± 0.2a,c
10.1 ± 0.3b
10.3 ± 0.4c
9.7 ± 0.7d
5.4 ± 0.2d
120°C
20%
15.4 ± 0.3a
10.5 ± 0.3b
12.6 ± 0.2a
11.8 ± 0.1c
10.0 ± 0.2b
25%
15.7 ± 0.2a,b
11.6 ± 0.1a,b
11.7 ± 0.2a,b
13.1 ± 0.1b
10.3 ± 0.1b
30%
14.3 ± 0.2a,b,c
10.1 ± 0.1b,c
12.8 ± 0.1a
15.1 ± 0.1a
12.1 ± 0.1a
Values represented by different superscripts in each column are different at level.