Developmental Changes in Properties of Sweet Potato Starches

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Abstract
Sweet potato starches extracted from two varieties at different stages of development were investigated for various physicochemical properties. Average granule size increased in the early stage of development. The amylose content calculated from the blue value (BV) remained almost constant. The onset temperature (To) determined by differential scanning calorimetry (DSC) was lowest in the latest stage of development. The heat of gelatinization (ΔH) was lowest in the earliest stage of development. Digestibility by two glucoamylases tendet to be lower in the later stage of development.