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

Table 5

Hedonic scores of the freshly prepared and frozen model dessert using different formulations of starch blends and aqueous media.

Dessert samples	Freshly prepared dessert					Frozen dessert subjected to 1 freeze-thaw cycle
	Appearance	Color	Flavor	Softness	Overall acceptability	Appearance	Color	Flavor	Softness	Overall acceptability
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 (). Hedonic scores were reported in the 9-point scale; . The gels were prepared from starch blends as shown in Table 1. HDP: hydroxypropylated distarch phosphate.