Table 3. Amylose and total sugar contents of freeze-dried and hot air-dried Jicama powder

Samples	Total sugar content (mg/g)	Amylose content (%)
Hot air-dried Jicama	46.49±3.001)	5.66±0.21
Freeze-dried Jicama	45.11±3.24	6.63±0.15*

Each value is expressed as the mean±SD of triplicate determinations.
Mean with different superscripts in the same row are significantly different at p<0.05 by student’s t-test.