Extraction and Characterization of Tunisian Quercus ilex Starch and Its Effect on Fermented Dairy Product Quality

Table 2

Refrigeration and freezing stability of acorn starch.

Time (h)	Syneresis to refrigeration 4°C (%)	Syneresis to freezing −20°C (%)
24	42 ± 0.02	26 ± 0.01
48	49.34 ± 0.51	36.18 ± 0.42
72	53.3 ± 0.02	38.47 ± 0.01
96	55.57 ± 0.01	41.43 ± 0.01