Journal of Food Processing / 2014 / Article / Tab 1

Research Article

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

Table 1

Physicochemical properties of sweet potato starches.

SampleSP (g/g)WSI (%)PV (RVU)Gelatinization (j/g)Digestibility (%)

Swp17.9 ± 0.1c1.6 ± 0.1e222 ± 4.5b15.7 ± 0.4b21.7 ± 0.7b
Swp38.7 ± 0.2c1.8 ± 0.1e225 ± 2.1b16.4 ± 0.7b21.9 ± 1.5b
Swp48.7 ± 0.1c1.3 ± 0.1f257 ± 4.2a14.3 ± 0.3c23.5 ± 0.9b
Swp58.0 ± 0.1c2.1 ± 0.1d248 ± 3.2a13.0 ± 0.4d23.5 ± 0.4b
Swp75.8 ± 0.1d0.5 ± 0.1g214 ± 4.1c20.1 ± 0.5a19.3 ± 0.3c
*Swp111.5 ± 1.2b3.9 ± 0.2a212 ± 2.1cndt13.2 ± 0.3d
*Swp312.0 ± 0.9a3.2 ± 0.3b258 ± 2.6andt23.5 ± 0.9b
*Swp412.5 ± 0.8a4.2 ± 0.3a262 ± 1.5andt26.6 ± 0.7a
*Swp512.1 ± 0.2a 4.1 ± 0.3a251 ± 1.2andt19.5 ± 0.5c
*Swp78.5 ± 0.7c2.8 ± 0.3c202 ± 1.5cndt13.7 ± 0.2d

Sources: [2, 3], *HMT starch, ndt: not determined; values are means of triplicate determinations ± standard deviation and the values denoted by different superscripts in each column are significantly different at .

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