Table 2

Starch	RVA Parameters (cP)
Starch	FV	T	BD	PV	SB	Ptime(min)	Ptemp(°C)
NSPS	4153^b	985^c	1593^a	2578^a	3168^b	5.32^c	85.34^c
HMSPS	5240^a	786^d	1350^b	2136^c	4454^a	5.16^d	83.26^d
AMSPS	3609^c	1583^a	649^c	2232^b	2026^c	5.53^b	87.11^b
EMSPS	3204^d	1508^b	519^d	2027^d	1696^d	5.81^a	88.25^a

NSPS, HMSPS, AMSPS and EMSPS are as defined in table 1.
FV – Final viscosity, T – Trough, BD – Breakdown, PV – Peak viscosity, SB – set back viscosity, Ptime(min) – Peak time, Ptemp(° C) – Peak temperature.
Values with different superscripts differ significantly at P≤0.05.

Table 2: Pasting characteristics of native and modified sweet potato starches.