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

Table 1

Physicochemical properties of sweet potato starches.

Sample	SP (g/g)	WSI (%)	PV (RVU)	Gelatinization (j/g)	Digestibility (%)
Swp1	7.9 ± 0.1^c	1.6 ± 0.1^e	222 ± 4.5^b	15.7 ± 0.4^b	21.7 ± 0.7^b
Swp3	8.7 ± 0.2^c	1.8 ± 0.1^e	225 ± 2.1^b	16.4 ± 0.7^b	21.9 ± 1.5^b
Swp4	8.7 ± 0.1^c	1.3 ± 0.1^f	257 ± 4.2^a	14.3 ± 0.3^c	23.5 ± 0.9^b
Swp5	8.0 ± 0.1^c	2.1 ± 0.1^d	248 ± 3.2^a	13.0 ± 0.4^d	23.5 ± 0.4^b
Swp7	5.8 ± 0.1^d	0.5 ± 0.1^g	214 ± 4.1^c	20.1 ± 0.5^a	19.3 ± 0.3^c
*Swp1	11.5 ± 1.2^b	3.9 ± 0.2^a	212 ± 2.1^c	ndt	13.2 ± 0.3^d
*Swp3	12.0 ± 0.9^a	3.2 ± 0.3^b	258 ± 2.6^a	ndt	23.5 ± 0.9^b
*Swp4	12.5 ± 0.8^a	4.2 ± 0.3^a	262 ± 1.5^a	ndt	26.6 ± 0.7^a
*Swp5	12.1 ± 0.2^a	4.1 ± 0.3^a	251 ± 1.2^a	ndt	19.5 ± 0.5^c
*Swp7	8.5 ± 0.7^c	2.8 ± 0.3^c	202 ± 1.5^c	ndt	13.7 ± 0.2^d

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 .