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

Figure 4

Microstructure of the frozen starch gels containing 0%HDP (a, d, g, j, m, p), 25%HDP (b, e, h, k, n, q), and 50%HDP (c, f, i, l, o, r). The gels were prepared in water (a–f), 45°Bx sucrose solution (g–l), or coconut milk (m–r) and subjected to 1 (a–c, g–i, m–o) or 5 (d–f, j–l, p–r) freeze-thaw cycles.

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