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

Table 1

Composition of starch blends used in this study.

Hydroxypropylated distarch phosphate substitution level (%)	Weight ratio of rice starch	Weight ratio of tapioca starch	Weight ratio of hydroxypropylated distarch phosphate
0	54.0	46.0	0.0
25	40.5	34.5	25.0
50	27.0	23.0	50.0