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

Table 3

Degree of crystallinity of the starch gels stored at 4°C for 21 days.

Aqueous media used for gel preparation	Degree of crystallinity of the gels containing different level of HDP
	0%	25%	50%
Water
45°Bx sucrose solution
Coconut milk

^a,b…For all 9 treatments, mean values with different letters were significantly different (). The gels were prepared from starch blends as shown in Table 1. HDP: hydroxypropylated distarch phosphate.