Table 4. Textural properties of mung bean starch gels with pre-treatments and oil addition

	Hardness (N)	Adhesiveness (mJ)	Resilience	Cohesiveness	Springiness	Gumminess (N)	Chewiness (mJ)
Control¹⁾	10.32±0.15^e	0.23±0.10^a	0.56±0.01^b	0.74±0.01^b	0.92±0.01^b	7.70±0.23^d	59.25±0.87^f
Control+oil²⁾	11.36±0.42^d	0.25±0.10^a	0.58±0.01^a	0.75±0.01^a	0.94±0.01^c	8.49±0.18^c	68.90±1.24^d
MHT³⁾	11.17±0.38^d	0.18±0.05^a	0.58±0.01^a	0.73±0.01^b	0.92±0.01^b	8.40±0.31^c	65.68±1.62^e
MHT+oil	12.06±0.70^c	0.18±0.10^a	0.59±0.01^a	0.75±0.01^a	0.94±0.01^c	8.81±0.52^c	76.25±1.77^c
DHT⁴⁾	21.46±0.61^b	0.15±0.06^a	0.54±0.01^c	0.67±0.00^d	0.94±0.01^c	14.43±0.45^b	112.13±2.41^b
DHT+oil	22.78±0.33^a	0.15±0.06^a	0.56±0.01^b	0.69±0.01^c	0.94±0.01^c	15.42±0.61^a	129.93±1.23^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.