Sweet potato starches prepared from the peel (P), cambium (C), and inner‐tissue (IT) were tested for physicochemical properties. The average granule sizes of the IT starches were tended to be larger than those of the P and C starches. Amylose contents of starches from the different tissue zones did not differ significantly. The onset and peak temperatures (To, Tp) of the P starches determined by differential scanning calorimetry (DSC) were somewhat high. The C starches were readily digested by the four glucoamylases.
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Noda et al. (1992) studied this question.
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