Table 2 Texture analysis of deep-fried sugar glazed sweet taro with various starch

	Outside			Inside

	Potato starch	Corn starch	Sweet potato starch	Potato starch	Corn starch	Sweet potato starch

Hardness	2,835.71±354.21^b1)	3,127.07±220.57^ab	3,414.79±129.21^a	2,351.01±126.01^a1)²⁾	2,208.51±266.18^a	2,380.85±819.31^a
Adhesiveness	-	-	-	-201.21±90.54^a	-151.16±110.23^a	-297.34±163.67^a
Springiness	-	-	-	0.47±0.01^a	0.39±0.05^b	0.38±0.04^b
Cohesiveness	-	-	-	0.30±0.01^a	0.31±.04^a	0.28±0.2^a
Gumminess	-	-	-	709.85±58.84^a	673.81±38.66^a	672.69±281.26^a
Chewiness	-	-	-	331.77±19.94^a	262.21±31.41^a	261.95±134.08^a
Fracturability	766.50±921.15^a	1,057.37±124.73^a	1,570.03±948.56^a	-	-	-

¹⁾Mean±SD
^a-bMeans are significantly different within the same column of each outside and inside at p<0.05 by Duncan’s multiple range test