Table 4.

Pasting properties of ten different sweet potato powders and starches

SP cultivars	Sweet potato powders					Sweet potato starches
	Initial pasting temp. (°C)	Viscosity (cP)				Initial pasting temp. (°C)	Viscosity (cP)
		Peak	Final	Breakdown	Setback		Peak	Final	Breakdown	Setback
Geonhwangmi	77.5 ± 0.0c1)	201.5 ± 2.1f	32.5 ± 2.1g	174.0 ± 2.9d	5.0 ± 1.4g	79.3 ± 0.0b	5314.0 ± 223.4de	3379.5 ± 55.9b	2608.5 ± 324.6de	1028.0 ± 8.5a
Dahomi	76.6 ± 0.0d	273.0 ± 1.4e	69.5 ± 0.7e	222.0 ± 1.4c	18.5 ± 0.7e	80.9 ± 0.1a	5017.0 ± 5.7e	3627.5 ± 10.6a	2410.0 ± 1.4e	1020.5 ± 14.8a
Daeyumi	78.3 ± 0.0b	1185.0 ± 8.5a	1522.5 ± 13.5a	125.5 ± 0.7e	463.0 ± 4.2a	80.1 ± 0.0ab	5128.0 ± 7.0de	3225.0 ± 28.3c	2814.0 ± 14.1d	911.0 ± 7.0bc
Sinyulmi	79.1 ± 0.1a	941.0 ± 11.3b	1249.5 ± 7.7b	81.5 ± 2.1g	391.6 ± 3.6b	76.8 ± 0.0c	5693.5 ± 374.0bc	3143.5 ± 169.0c	3502.5 ± 202.9b	952.5 ± 2.1b
Sinjami	75.0 ± 0.0e	275.5 ± 9.2e	56.8 ± 5.9ef	231.5 ± 6.4b	15.5 ± 0.7ef	77.6 ± 0.1c	5399.5 ± 24.8cd	3488.5 ± 12.0b	2811.0 ± 17.0d	900.0 ± 4.2c
Sincheonmi	76.6 ± 0.0d	869.0 ± 2.8c	395.0 ± 5.7d	592.0 ± 4.2a	118.0 ± 4.2d	80.4 ± 0.6ab	5278.0 ± 19.8de	3391.0 ± 24.0b	2806.5 ± 0.8d	919.5 ± 3.5bc
Sinhwangmi	75.0 ± 0.0e	136.0 ± 1.4g	46.0 ± 1.4fg	102.0 ± 0.0f	12.0 ± 0.0f	77.5 ± 1.2c	5865.5 ± 31.8b	3645.0 ± 5.6a	3118.5 ± 17.7c	898.0 ± 43.9c
Yeonjami	79.0 ± 0.0a	494.5 ± 2.1d	531.0 ± 2.9c	120.5 ± 2.1e	157.0 ± 2.8c	80.8 ± 0.0a	5176.5 ± 27.6de	3206.0 ± 45.2c	2695.0 ± 35.4de	724.5 ± 37.4d
Juhwangmi	73.4 ± 0.0f	77.5 ± 0.7h	35.5 ± 0.7g	48.0 ± 1.4h	6.0 ± 1.4g	76.8 ± 1.2c	5886.5 ± 105.4b	3660.5 ± 10.6a	3279.0 ± 111.7bc	1053.0 ± 4.2a
Pungwonmi	68.6 ± 0.1g	201.5 ± 2.1f	32.5 ± 2.1g	174.0 ± 2.9d	5.0 ± 1.4g	71.9 ± 0.0d	6656.0 ± 5.7a	3745.5 ± 37.4a	3917.0 ± 32.5a	1006.5 ± 10.6a

Each value represents mean ± SD

^1)a–j means in the same column with different letters are significantly different (p < 0.05) by Duncan’s multiple range test