Graph1
This graph is show about Differential scanning cabrimetry melting endotherms obtained from waxy rice starch gel samples stored at 4°,0°,-3°,-5°and-8°C methods is DSC. The x-axis is show temperature and y-axis is show heat the result is waxy rice starch was select becase it showed a well-defined melting peak of retrograded amylopectin at temperature range of 40-75°C. The peak of melting of retrograded starch was large in samples stored at 4° and0°C than stored at -3,-5and-8°C
Graph2
The graph is show about Enthalpy of melting retrogradation waxy rice starch gel samples stored at 4°,0°,-3°,-5°and-8°C the result is waxy rice starch gel stored at subzero temperature showed a lower degree of recrystallization of starch than stored at 4 °C
Conclusion
Waxy rice starch gel stored at 4week showed a higher retrogradation than stored at 2 week because degree of recrystallization of amylopectin of starch. And stored at subzero temperature showed a lower degree of retrogradation than stored at 0°and 4°C. Then retrogradation of waxy rice starch gel can be manipulated by a tempareture and time of storage.