Table 5 Regression relationships between (%) Swelling Capacity of Yellow-Fleshed Sweet Potato Flour Samples at Different Temperatures

SU

y = 81.183x

0.9035

y =169.14ln(x) + 67.495

0.8074

y = 3.2984x² + 70.189x

0.9094

y = 86.244x^0.906

0.8224

OU

y = 159.42x

0.7717

y = 438.7ln(x) + 23.196

0.7682

y = 27.089x² + 69.12x

0.8275

y = 82.066x^1.4764

0.7823

SB

y = 179.48x

0.7778

y = 514.95ln(x) + 3.6119

0.7847

y = 38.137x² + 52.36x

0.8598

y = 78.831x^1.60288

0.8037

OB

y = 96.583x

0.8682

y = 217.91ln(x) + 63.118

0.7898

y = 7.2661x² + 72.363x

0.8849

y = 88.417x^1.02344

0.7942

SS

y = 157.97x

0.8572

y = 404.84ln(x) + 51.477

0.7945

y = 29x² + 61.3x

0.9349

y = 109.91x^1.2369

0.8137

OS

y = 127.72x

0.8841

y = 320.48ln(x) + 48.123

0.8022

y = 24.573 x² + 45.808x

0.9740

y = 96.234x^1.1822

0.8855

DD

y = 112.03x

-36.14

y = 19.639ln(x) + 317.4

0.2255

y = -54.887 x² + 294.44x

-2.563

y = 316.96x^0.0595

0.2342