Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri Lanka

Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri Lanka

Starches obtained from different cultivars of sweet potatoes commonly consumed in Sri Lanka, were chemically modified with hydroxypropyl substitution, to analyze the changes in the physicochemical properties. Significant changes (P<0.05) in the crude digestibility level, thermal properties, and t...

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Bibliographic Details
Main Authors:	Suraji Senanayake, Anil Gunaratne, K. K. D. S. Ranaweera, Arthur Bamunuarachchi
Format:	Article
Language:	English
Published:	Hindawi Limited 2014-01-01
Series:	International Journal of Food Science
Online Access:	http://dx.doi.org/10.1155/2014/148982

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