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

Table 3.

Degree of crystallinity of the starch gels stored at 4°C for 21 days.

Aqueous media used for gel preparation	Degree of crystallinity of the gels containing different level of HDP
Aqueous media used for gel preparation	0%	25%	50%
Water	5.86^g ± 0.05	5.59^h ± 0.12	4.85ⁱ ± 0.13
45°Bx sucrose solution	64.77^c ± 0.24	68.64^b ± 0.55	73.37^a ± 0.43
Coconut milk	5.43^f ± 0.32	5.73^e ± 0.16	6.41^d ± 0.14

^a,b…For all 9 treatments, mean values with different letters were significantly different (p ≤ 0.05). The gels were prepared from starch blends as shown in Table 1. HDP: hydroxypropylated distarch phosphate.