Table 7.
Correlations between chemical composition and functional properties of sweet potato flour
| Chemical property | L* | a* | b* | WAC | WS | SWP |
|---|---|---|---|---|---|---|
| Moisture content | −.041 | −.272** | −.328** | −.402** | −.120 | .095 |
| Protein | .380** | .168* | .426** | .458** | −.100 | .051 |
| Fat | .072 | .249** | .517** | .431** | .391** | .118 |
| Fiber | .134 | .147 | .478** | .493** | .226** | .241** |
| Ash | .157* | .206** | .291** | .341** | .051 | −.255** |
| Carbohydrate | −.263** | −.108 | −.423** | −.410** | −.084 | −.150 |
| Starch | −.241** | −.029 | −.079 | −.084 | .109 | −.420** |
| Amylose | −.218** | −.083 | −.143 | −.210** | .067 | .028 |
| Fructose | −.066 | .514** | .323** | .068 | .327** | −.059 |
| Glucose | −.234** | .372** | .191* | .176* | .292** | −.144 |
| Sucrose | .090 | .241** | .512** | .167* | .801** | .395** |
| Total `sugar | .016 | .416** | .588** | .211** | .882** | .322** |
| TTA | −.124 | .323** | .357** | .380** | .455** | .045 |
L*, Lightness; a*, Redness; b*,Yellowness; WAC, Water absorption capacity; WS, Water solubility; SWP, Swelling power; TTA, Total Titratable acidity.
*Correlation is significant at P < 0.05.
**Correlation is significant at P < 0.01.