From:  Physicochemical and functional characterisation of starches from sweet potato varieties grown in Sabah, Malaysia

 Pasting properties of sweet potato starches.

ParameterWhite-fleshedOrange-fleshedPurple-fleshed
Pasting temperature, PT (°C)78.0 ± 0.3a79.1 ± 0.9a71.9 ± 7.5a
Peak viscosity, PV (cP)5,126 ± 36b3,853 ± 20a5,259 ± 117b
Hot paste viscosity, HV (cP)2,627 ± 58b1,706 ± 30a2,521 ± 71b
Final viscosity, FV (cP)3,517 ± 5b2,564 ± 32a3,225 ± 61c
Breakdown viscosity, BV (cP)2,498 ± 32b2,148 ± 10a2,738 ± 47c
Setback viscosity, SV (cP)890 ± 54a858 ± 3a704 ± 20b

Values are mean ± standard deviation (n = 3). Different superscript letters within a row indicate significant differences (p < 0.05).