Application of Hydrothermally Modified Sweet Potato Starch as a Substitute Additive for Soup Mixture

<table>Viscosity change due to added starch. <sup>a</sup>Swp- (N) native starch. <sup>b</sup>Swp- (L) HMT at 85°C and 20% moisture level for 6 hrs. <sup>C</sup>Results show the average values for triplicate samples.</table>

Journal of Food Processing

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Figure 2

Figure 2: Application of Hydrothermally Modified Sweet Potato Starch as a Substitute Additive for Soup Mixture 