Effect of Acacia Gum, NaCl, and Sucrose on Physical Properties of Lotus Stem Starch

Table 2

Experimental design depicting levels of additives and their responses in lotus stem starch.

Run	Factor 1; : Gum (%)	Factor 2; : Sucrose (%)	Factor 3; : Salt (%)	Responses
				WA	WAI	WSI
1	1.00	20.00	1.00	62.00	10.10	15.00
2	1.00	20.00	1.00	57.50	11.05	12.00
3	1.84	20.00	1.00	73.00	13.35	13.00
4	1.50	10.00	0.50	72.50	15.20	17.00
5	1.50	30.00	0.50	65.00	14.52	04.30
6	1.50	10.00	1.50	66.00	09.30	16.00
7	0.50	10.00	0.50	42.00	10.30	18.00
8	0.50	30.00	0.50	44.00	08.30	05.20
9	0.50	10.00	1.50	46.00	08.70	03.00
10	1.00	36.82	1.00	54.00	11.78	00.20
11	1.00	03.18	1.00	55.00	12.76	19.00
12	1.00	20.00	1.00	53.00	12.95	11.00
13	1.00	20.00	1.84	53.00	09.92	11.00
14	1.00	20.00	1.00	53.00	11.25	09.00
15	1.50	30.00	1.50	60.00	10.95	00.60
16	1.00	20.00	1.00	53.50	11.20	09.00
17	1.00	20.00	0.16	56.00	13.45	10.00
18	0.16	20.00	1.00	41.00	09.88	08.00
19	1.00	20.00	1.00	54.00	11.82	09.50
20	0.50	30.00	1.50	47.50	08.79	00.50