Table 5. Factual properties of mung bean starch gels with pre-treatments and oil addition

Sample	Storage (h)	Fracturability (N)	Fracture strain (%)
Control¹⁾	0	14.29±0.36^e	47.93±0.61^b
Control+oil²⁾		15.05±0.42^de	49.30±0.95^a
MHT³⁾		15.73±0.50^d	48.87±0.58^ab
MHT+oil		17.50±0.72^c	49.30±0.70^a
DHT⁴⁾		23.34±0.49^b	45.97±0.38^c
DHT+oil		25.09±0.40^a	46.53±0.64^c
Control	24	15.84±0.78^d	35.83±0.85^c
Control+oil		16.35±0.45^d	36.37±0.60^bc
MHT		18.92±0.34^c	38.83±0.29^a
MHT+oil		19.32±0.85^c	36.90±0.56^b
DHT		33.10±0.57^b	37.00±0.26^b
DHT+oil		34.87±0.51^a	38.10±0.36^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.