. 2022 Mar 1;2022:9454229. doi: 10.1155/2022/9454229

Table 2.

Textural parameters of the freshly prepared starch gels and the gels stored at 4°C for 21 days.

Starch gels	Textural parameters of the starch gels
	Freshly prepared gels				Aged at 4°C for 21 days
	Hardness (N)	Springiness^ns	Cohesiveness^ns	Chewiness (N)	Hardness (N)	Springiness	Cohesiveness^ns	Chewiness (N)
Water
0% HDP	15.11^d ± 0.49	0.85 ± 0.02	0.84 ± 0.01	10.79^c ± 0.19	24.63^e ± 1.90 (+63.00^g ± 0.80)	0.78^a ± 0.03 (−8.24^c ± 0.29)	0.84 ± 0.01 (0)	16.14^d ± 0.09 (+49.58^d ± 1.17)
25% HDP	14.32^de ± 1.01	0.83 ± 0.05	0.81 ± 0.02	9.63^d ± 0.26	19.85^f ± 1.29 (+38.61^h ± 1.06)	0.76^a ± 0.04 (−8.43^c ± 0.14)	0.80 ± 0.03 (−1.23^c ± 0.12)	12.07^f ± 0.54 (+25.36^g ± 1.04)
50% HDP	13.34^f ± 0.95	0.82 ± 0.03	0.82 ± 0.05	8.97^e ± 0.13	17.84^g ± 0.69 (+33.73ⁱ ± 0.84)	0.76^a ± 0.05 (−7.32^d ± 0.18)	0.81 ± 0.04 (−1.22^c ± 0.26)	10.98^g ± 0.08 (+22.44^h ± 0.88)
45°Bx sucrose solution
0% HDP	23.67^a ± 0.48	0.83 ± 0.02	0.83 ± 0.06	16.31^a ± 0.65	39.89^b ± 4.17 (+68.52^f ± 1.55)	0.67^b ± 0.05 (−19.28^a ± 0.35)	0.81 ± 0.05 (−2.41^b ± 0.18)	21.65^b ± 0.87 (+32.76^f ± 1.08)
25% HDP	19.95^b ± 0.54	0.81 ± 0.02	0.82 ± 0.02	13.25^b ± 0.17	34.58^bc ± 3.46 (+73.33^e ± 1.40)	0.66^b ± 0.05 (−18.52^a ± 0.54)	0.80 ± 0.12 (−2.44^b ± 0.16)	18.26^c ± 0.62 (+37.79^e ± 1.03)
50% HDP	11.13^h ± 0.47	0.82 ± 0.03	0.81 ± 0.05	7.39^f ± 0.08	29.37^d ± 3.66 (+163.88^a ± 1.89)	0.69^b ± 0.02 (−15.85^b ± 0.17)	0.79 ± 0.10 (−2.47^b ± 0.11)	16.01^e ± 0.95 (+116.56^a ± 3.72)
Coconut milk
0% HDP	23.99^a ± 0.39	0.83 ± 0.04	0.83 ± 0.01	16.53^a ± 0.10	46.10^a ± 1.76 (+92.16^d ± 0.95)	0.77^a ± 0.08 (−7.23^d ± 0.36)	0.83 ± 0.02 (0)	29.46^a ± 1.11 (+78.27^c ± 1.19)
25% HDP	16.99^e ± 1.70	0.82 ± 0.05	0.83 ± 0.03	11.56^c ± 0.45	33.01^c ± 4.17 (+94.29^c ± 1.23)	0.76^a ± 0.05 (−7.32^d ± 0.20)	0.82 ± 0.06 (−1.20^c ± 0.28)	20.57^b ± 0.98 (+77.90^c ± 0.92)
50% HDP	10.67^g ± 0.23	0.84 ± 0.05	0.84 ± 0.02	7.53^f ± 0.21	24.65^e ± 2.01 (+131.02^b ± 1.72)	0.78^a ± 0.06 (−7.14^d ± 0.57)	0.81 ± 0.05 (−3.57^a ± 0.25)	15.57^e ± 0.86 (+106.86^a ± 4.84)

^a,b,…Mean values with different letters in the same column were significantly different (p ≤ 0.05). For the aged starch gels, data in the brackets represented the percentage of changes based on that of the freshly prepared gels. The gels were prepared from starch blends as shown in Table 1. HDP: hydroxypropylated distarch phosphate.