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 ± 0.1^e	8.7 ± 0.2^d	8.7 ± 0.1^d	8.0 ± 0.1^e	5.8 ± 0.1^d
Temperature	Moisture
85°C	20%	11.5 ± 1.2^d	12.0 ± 0.9^a	12.5 ± 0.8^a	12.1 ± 0.2^c	8.5 ± 0.7^c
	25%	12.9 ± 0.5^d	10.5 ± 0.5^b,c	11.4 ± 0.2^b	11.0 ± 0.6^c	5.8 ± 0.3^d
	30%	13.9 ± 0.2^a,c	10.1 ± 0.3^b	10.3 ± 0.4^c	9.7 ± 0.7^d	5.4 ± 0.2^d
120°C	20%	15.4 ± 0.3^a	10.5 ± 0.3^b	12.6 ± 0.2^a	11.8 ± 0.1^c	10.0 ± 0.2^b
	25%	15.7 ± 0.2^a,b	11.6 ± 0.1^a,b	11.7 ± 0.2^a,b	13.1 ± 0.1^b	10.3 ± 0.1^b
	30%	14.3 ± 0.2^a,b,c	10.1 ± 0.1^b,c	12.8 ± 0.1^a	15.1 ± 0.1^a	12.1 ± 0.1^a

Values represented by different superscripts in each column are different at 𝑃>0.05 level.