Sweet potato starch gelatinizing at low temperature and method for producing sweet potato containing the starch in tuberous root

摘要

PROBLEM TO BE SOLVED: To provide a starch to be gelatinized at a lower temperature than the conventional sweet potato starch is. SOLUTION: The sweet potato starch wherein the range of a gelatinization peak temperature is 38-51 deg.C, and/or the range of a starting temperature of increasing viscosity is 45-58 deg.C.