Table 4.
Pasting characteristics of sweet potato starch in the cultivars grown in Korea (unit: RVU)
| Cultivars | Pasting characteristics | ||||
|---|---|---|---|---|---|
| Peak viscosity | Trough viscosity | Break down1) | Final viscosity | Set back2) | |
| Shinyulmi | 475.92±2.32d | 169.25±2.43g | 306.67±0.59e | 252.48±0.50f | −223.44±2.36b |
| Sinjami | 621.47±4.46b | 280.72±3.18a | 340.75±1.46c | 379.42±2.74a | −242.06±2.94c |
| Hogammi | 557.14±6.52c | 197.17±1.04f | 359.97±5.48b | 281.14±4.98e | −276.00±2.68f |
| Jeonmi | 548.00±6.71c | 221.56±3.74d | 326.44±3.11d | 293.28±3.34d | −254.72±4.20d |
| Jinyulmi | 448.44±5.38e | 206.22±2.82e | 242.22±2.64f | 277.33±1.80b | −171.11±3.86a |
| Juhwangmi | 639.58±3.26a | 272.86±2.78b | 366.72±1.89a | 367.86±2.46e | −271.72±1.35ef |
| Pungwonmi | 622.33±7.66b | 264.81±2.71c | 357.53±6.30b | 353.92±3.94c | −268.42±3.88e |
Different letters (a-g) in the same column indicate significant differences (P<0.05).
RVU, rapid visco units.
1)Peak viscosity minus the through viscosity.
2)Final viscosity minus the peak viscosity.