Storage Stability of Chilled and Frozen Starch Gels as Affected by Blended Starch Formulation, Sucrose Syrup, and Coconut Milk

Figure 2

X-ray diffractograms of the starch gels in water (a), 45°Bx sucrose solution (b), or coconut milk (c) after storage at 4oC for 21 days. The gels were prepared with the starch blends containing different levels of HDP substitution as shown in Table 1.

(a)

(b)

(c)