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Syneresis (%) of potato, corn and mung bean starch gels during storage at 4 °C for four days
| Starch source | 0 day | 1st day | 2nd day | 3rd day | 4th day |
|---|---|---|---|---|---|
| Potato | 74.96 ± 0.36 | 75.32 ± 0.07 | 76.08 ± 0.34 | 76.59 ± 0.20 | 77.09 ± 0.19 |
| Corn | 44.58 ± 1.37 | 60.99 ± 0.35 | 65.59 ± 1.96 | 70.75 ± 2.08 | 79.02 ± 0.23 |
| Mung bean | 62.70 ± 4.05 | 64.38 ± 3.31 | 70.17 ± 0.10 | 75.98 ± 0.55 | 83.66 ± 0.90 |
Values are mean ± SD
