Table 2. Dry yield of SN and PI according to various dry methods

Samples		Dry yield (%)
Freeze drying	SN1¹⁾	62.02±5.75^b
	SN2	60.35±7.14^b
	SN3	80.69±2.29^a
	PI1²⁾	67.12±0.45^c
	PI2	91.98±0.23^a
	PI3	79.66±2.66^b
Hot air drying	SN1	64.62±6.00^b
	SN2	60.96±5.12^b
	SN3	91.67±8.33^a
	PI1	67.62±0.19^c
	PI2	92.18±0.41^a
	PI3	80.98±1.40^b
Vacuum drying	SN1	60.96±5.69^b
	SN2	60.13±4.51^b
	SN3	90.00±8.82^a
	PI1	65.23±1.40^c
	PI2	93.95±5.27^a
	PI3	79.68±2.73^b

SN1, sweet potato starch; SN2, potato starch; SN3, mung bean starch.
PI1, distilled water; PI2, 2% citric acid; PI3, 2% sodium pyrophosphate.
Means on the same column with different letters are significantly different (p<0.05).
SN, starch noodle; PI, porcine intestine.