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

Figure 3

Microstructure of the aged starch gels containing 0%HDP (a, d, g), 25%HDP (b, e, h), and 50%HDP (c, f, i). The gels were prepared in water (a–c), 45°Bx sucrose solution (d–f), or coconut milk (g–i) and kept at 4°C for 21 days.

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