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

<table class="table-group" id="tab4"><tr><td><table class="table"><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td align="left" rowspan="2">Values</td><td align="center" colspan="3">Response</td></tr><tr class="thead"><td align="center">WA</td><td align="center">WAI</td><td align="center">WSI</td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td align="left">Predicted</td><td align="center">65.42</td><td align="center">14.59</td><td align="center">2.75</td></tr><tr><td align="left">Actual</td><td align="center">64.66</td><td align="center">14.46</td><td align="center">2.68</td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

Predicted response versus actual response.

International Journal of Food Science

tab4

Table 4

Table 4: Effect of Acacia Gum, NaCl, and Sucrose on Physical Properties of Lotus Stem Starch 