DIFFERENTIAL THERMAL ANALYSIS (DTA) APPLIED TO EXAMINING GELATINIZATION OF STARCHES IN FOODS

Abstract

ABSTRACT Gelatinization of isolated starches and starches in food sections can be examined under a wide range of conditions in an air‐tight cell of the DTA apparatus. The specific gelatinization parameters of starches can be determined from endothermal peaks of DTA curves. Temperatures at the onset and peak of endothermal curves are characteristic of various starches. Gelatinization temperatures of starches in foods were substantially higher than temperatures of the isolated starches.