Table 2.

Changes in in vitro starch digestibility¹ of sweet potato starches after HMT² under different conditions

Temperature (°C)	Moisture (%)	swp1	swp3	swp4	swp5	swp7
85	20	13.2 ± 0.3d	23.5 ± 0.9b	26.6 ± 0.7a	19.5 ± 0.5c	13.7 ± 0.2d
	25	32.2 ± 1.2b	28.8 ± 0.4c	37.6 ± 0.5a	29.2 ± 0.4c	16.4 ± 0.4d
	30	44.1 ± 2b	42.9 ± 0.4b	43.3 ± 0.3b	53.0 ± 0.1a	27.2 ± 0.3c
120	20	12.2 ± 0.2b	9.4 ± 0.5c	15.2 ± 0.3a	4.9 ± 0.2d	3.9 ± 0.2d
	25	23.1 ± 0.4b	20.3 ± 0.3c	20.1 ± 0.3c	29.4 ± 0.4a	10.9 ± 0.1d
	30	35.6 ± 0.6a	24.6 ± 0.5c	33.4 ± 0.6b	34.4 ± 0.3b	13.3 ± 0.2d

Values represented by similar superscripts in each row are not significantly different at P > 0.05. HMT, heat–moisture treatment.

¹In vitro digestibility was expressed as percent weight loss after digestion.

²HMT time is 6 h.