Rheological and thermal properties in relation to molecular structure of New Zealand sweetpotato starch

New Zealand sweetpotatoes (kumara) (Ipomoea batatas) represent under-utilized genetic resources for sweetpotato quality. In this report, starches from 7 New Zealand sweetpotato varieties with commercial significance were studied for swelling power, water solubility, rheological properties, gelatinization and retrogradation. Diversity in these physicochemical properties has been recorded among the starches. Pearson correlation analysis showed...