Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid

Table 5

Avrami parameters of different adzuki bean flour (bean coat removed).

Variety
Longyin 09-05	1.30	0.512	0.930
Zhonghong No.7	1.12	0.567	0.972
Jiahong No.1	1.40	0.501	0.959
Xiaofeng No.2	1.08	0.359	0.840
Baoqing Red	0.66	0.589	0.978
Baohang Red	1.13	0.455	0.993
Tianjin Red	0.64	0.595	0.951
Pearl Red	1.12	0.473	0.974

Note: , , and represent Avrami index, rate constant, and regression correlation square, respectively (variety of Longyin 09-05).