Table 1.
NPSY | NPBY | HPSY | HPBY | MY | FY | Raw | |||
---|---|---|---|---|---|---|---|---|---|
Content (mg/g) * | Undigested | 161.4 ± 0.6 e | 80.2 ± 0.9 b | 100.9 ± 6.5 d | 83.9 ± 1.8 b | 93.9 ± 2.1 c | 68.1 ± 5.5 a | 77.4 ± 4.7 b | |
Digested | 188.6 ± 2.1 e | 175.8 ± 7.7 d | 172.1 ± 1.9 cd | 162.1 ± 7.9 bc | 162.2 ± 4.8 bc | 149.8 ± 0.9 a | 154.9 ± 8.7 ab | ||
Molecular weight ** | Undigested | 200 Da–130 kDa | 53.23% | 65.82% | 49.11% | 62.37% | 67.88% | 26.98% | 44.66% |
>130 kDa | 46.66% | 34.18% | 50.89% | 37.63% | 32.12% | 73.02% | 55.34% | ||
Digested | 200 Da–10 kDa | 18.03% | 17.48% | 18.13% | 17.59% | 17.86% | 17.85% | 20.52% | |
10 kDa~130 kDa | 81.97% | 82.52% | 81.87% | 82.41% | 82.14% | 82.15% | 79.48% |
Note: NPSY = Normal-pressure steamed yam, NPBY = Normal-pressure boiled yam, HPSY = High-pressure steamed yam, HPBY = High-pressure boiled yam, MY = Microwaved yam, FY = Stir-fried yam. The same letter indicates not significant difference (p > 0.05). * The content was expressed as mg glucose/g yam sample. ** The molecular weight was expressed as the percentage of polysaccharide content within the range.