Texture changes of Chinese water chestnut ( Eleocharis dulcis ) during canning and the relationship between texture and starch properties

罐制过程中 荸荠质构变化及其与 淀粉特性的关系

By measuring the turbidity of starch retrogradation properties and thermal characteristics during storage analysis water chestnut starch showed fast short-term retrogradation and the overall regenerative ability . After 24h storage the percentage of retrogradation ( R % ) was 11.76.6 .

通过测定淀粉糊的浊度，凝沉性质以及存放过程中的热特性分析，得到 菱角 淀粉短期老化回生速度很快，整体回生能力较强，存放24h后的老化百分比（R%）为11.76。

The separating water rate of Chestnut starch paste freeze-thaw one time was 37 % which was better than corn starch paste and potato starch paste in freeze-thaw stability .

板栗 淀粉糊冻融一次后的析 水率为37%，比玉米淀粉和马铃薯淀粉要好。