Table 1. Effect of various anticaking agents on the degree of caking in garlic cream powder sauce

Treatment¹⁾	Caking degree (%)³⁾
Treatment¹⁾	1 h	2 h	3 h
Control²⁾	13.10±1.26^4)ns5)	32.67±2.61^ns	87.30±0.34^ab6)
Pregelatinized starch	20.67±1.49^ns	17.30±1.82^ns	97.83±0.25^a
Potato starch	14.07±0.61^ns	31.27±1.09^ns	85.30±0.33^ab
Acetylated distarch phosphate	6.60±0.16^ns	17.17±0.50^ns	93.83±0.82^a
Silicon dioxide	17.67±1.41^ns	28.53±2.88^ns	52.07±1.60^c
Microcrystalline cellulose	10.47±1.02^ns	26.47±0.69^ns	68.43±1.65^bc

Garlic cream powder sauces were treated to various anticaing agent. This treatments include shaking with 2% pregelatinized starch, 2% potato starch, 2% acetylated distarch phosphate, 2% silicon dioxide and 2% microcrystalline cellulose, respectively for 5 min.
Control was without any treatments
Caking was measured by determining the wight fraction of the particles having the original size in samples using vibrator after samples had been subjected to accelerated caking condition (27±3℃, 70±3% RH for 1-3 h).
Values are mean±SD (n=5).
No significant differentce.
Means significantly different between samples by Duncan’s multi-range test (p<0.05).