Sample ASP (g/g) BWSI (%) CPV (RVU) DGelatinization ΔH (j/g) Digestibility (%)
Swp1 7.9 ± 0.1c 1.6 ± 0.1e 222 ± 4.5b 15.7 ± 0.4b 21.7 ± 0.7b
Swp3 8.7 ± 0.2c 1.8 ± 0.1e 225 ± 2.1b 16.4 ± 0.7b 21.9 ± 1.5b
Swp4 8.7 ± 0.1c 1.3 ± 0.1f 257 ± 4.2a 14.3 ± 0.3c 23.5 ± 0.9b
Swp5 8.0 ± 0.1c 2.1 ± 0.1e 248 ± 3.2a 13.0 ± 0.4d 23.5 ± 0.4b
Swp7 5.8 ± 0.1d 0.5 ± 0.1g 214 ± 4.1c 20.1 ± 0.5a 19.3 ± 0.3c
*Swp1 11.5 ± 1.2b 3.9 ± 0.2a ndt ndt 13.2 ± 0.3d
*Swp3 12.0 ± 0.9a 3.2 ± 0.3b ndt ndt 23.5 ± 0.9b
*Swp4 12.5 ± 0.8a 4.2 ± 0.3a ndt ndt 26.6 ± 0.7a
*Swp5 12.1 ± 0.2a 4.1 ± 0.3a ndt ndt 19.5 ± 0.5c
*Swp7 8.5 ± 0.7c 2.8 ± 0.3c ndt ndt 13.7 ± 0.2d
A,B Source (Senanayake et al., 2013, ISRN Agronomy), C,DSource (Senanayake et al., 2013, Tropical Agriculture, Trinidad), *HMT starch, ndt – not determined, Values are means of triplicate determinations ± standard deviation, values denoted by different superscripts in each column are significantly different at p < 0.05.
Table 1: Physicochemical properties of sweet potato starches.