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

Table 4

Degree of syneresis of the frozen starch gels after freezing and thawing up to 5 cycles.

Starch gels	Degree of syneresis (%)
	1 cycle	2 cycles	3 cycles	4 cycles	5 cycles
Water
0% HDP
25% HDP	0
50% HDP	0
45°Bx sucrose solution
0% HDP	0	0	0	0
25% HDP	0	0	0	0
50% HDP	0	0	0	0
Coconut milk
0% HDP	0
25% HDP	0
50% HDP	0

^a,b…Mean values with different letters in the same column were significantly different (). The gels were prepared from starch blends as shown in Table 1. HDP: hydroxypropylated distarch phosphate.