Our results prove that the viscosity stability of hot pasting and the viscosity and stability of cold pasting of carrot starch are higher than those of cassava starch, although its pasting temperature is higher than the cassava starch.

• 结果显示,虽然胡萝卜淀粉糊的糊化温度较高,但粘度热稳定性和粘度冷稳定性明显比木薯淀粉糊高;而且冻融稳定性胡萝卜淀粉糊要强于木薯淀粉糊。