. 2014 Nov 26;52(9):5745–5753. doi: 10.1007/s13197-014-1650-x

Table 2.

Functional properties of native and acid modified sweet potato starch

Sample	WHC (g/g)	WAI (g/g)	Emulsion activity (%)	Emulsion stability (%)
Native	0.78 ± 0.09^a	1.82 ± 0.14^a	54.44^a	42.99^a
A	0.78 ± 0.09^a	1.75 ± 0.01^a	66.93^c	43.18^a
B	0.90 ± 0.06^ab	1.90 ± 0.01^a	70.76^b	44.55^a
C	0.80 ± 0.08^a	1.81 ± 0.01^a	64.99^d	41.60^a
D	1.42 ± 0.12^b	2.46 ± 0.20^b	67.03^e	44.51^a

A and B stand for 1 % and 5 % Hydrochloric acid treated starches whereas C and D stand for 1 % and 5 % of citric acid treated starches respectively

WHC and WAI stand for water holding capacity and water absorption index respectively. Mean values followed by the same letters within the column are not significantly different (P > 0.05)