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. 2010 Oct 29;48(4):460–465. doi: 10.1007/s13197-010-0126-x

Table 3.

Effect of acid modification on the syneresis (%) of native and modified starches during storage

	Storage (4 °C) period, days
Starch from	1	2	3	4	5
	Native
Banana	15.7^ap ± 0.71	18.8^aq ± 0.37	20.2^ar ± 0.34	21.2^as ± 0.78	21.3^bs ± 0.35
Lotus stem	11.4 ^bp ± 0.39	13.8^bq ± 0.28	15.7^br ± 0.28	21.9^as ± 0.50	23.8^as ± 0.22
Sweet potato	9.8^cp ± 0.40	13.8^bq ± 0.24	15.8^br ± 0.32	18.7^bs ± 0.65	18.8^cs ± 0.33
Wheat	7.2^dp ± 0.25	8.4^cq ± 0.23	10.8^cr ± 0.37	12.7^cs ± 0.42	13.9^dt ± 0.21
	Acid modified
Banana	29.7^ap ± 0.40	31.9^ap ± 0.50	32.8^ap ± 0.30	35.8^aq ± 0.34	41.6^br ± 0.60
Lotus stem	28.5 ^bp ± 0.24	30.0 ^bp ± 0.29	32.8^aq ± 0.28	35.8^ar ± 0.39	43.6^as ± 0.20
Sweet potato	18.6^dp ± 0.32	19.6^dp ± 0.21	23.7^cq ± 0.15	26.9^cr ± 0.32	32.3^ds ± 0.34
Wheat	22.8^cp ± 0.20	23.7^cp ± 0.30	25.8^bq ± 0.37	28.7^br ± 0.18	33.8^cs ± 0.85

* Means with different superscripts are significantly different (p ≤ 0.05) along the rows (a,b,c...) and columns (p, q, r...) (n = 3)