The viscosities of the starch granules in Nanjing 0304 and Ningzishu 1 were higher, in accordance with the viscous tastes of the two varieties.

• 糊化特性测定结果显示，南京0304和宁紫薯1号淀粉的峰值粘度较高，这与其在食用品质调查中口感较粘一致。