Table 6. Syneresis of mung bean starch gels with pre-treatments and oil addition

	Syneresis (%)
Control¹⁾	9.70±0.10^d
Control+oil²⁾	10.96±0.43^b
MHT³⁾	11.74±0.30^a
MHT+oil	11.75±0.15^a
DHT⁴⁾	10.41±0.27^c
DHT+oil	12.08±0.28^a

Values with different superscripts in a column are significantly different (p<0.05) by Duncan’s multiple range test.
Control: raw mung bean starch.
+oil: addition of 4% soybean oil.
MHT: mung bean starch treated by microwave heat treatment.
DHT: mung bean starch treated by dry heat treatment.