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

Table 2

Textural parameters of the freshly prepared starch gels and the gels stored at 4°C for 21 days.

Starch gels	Textural parameters of the starch gels
	Freshly prepared gels				Aged at 4°C for 21 days
	Hardness ()	Springiness^ns	Cohesiveness^ns	Chewiness ()	Hardness ()	Springiness	Cohesiveness^ns	Chewiness ()
Water
0% HDP
25% HDP
50% HDP
45°Bx sucrose solution
0% HDP
25% HDP
50% HDP
Coconut milk
0% HDP
25% HDP
50% HDP

^a,b,…Mean values with different letters in the same column were significantly different (). For the aged starch gels, data in the brackets represented the percentage of changes based on that of the freshly prepared gels. The gels were prepared from starch blends as shown in Table 1. HDP: hydroxypropylated distarch phosphate.