THERMAL-ANALYSIS OF FOOD CARBOHYDRATES BY DETERMINATION OF STARCH GELATINIZATION PHENOMENA

A calorimetric (DSC) method for the analysis of starches and food-rela ted compounds, based on the determination of onset and peak temperatur e (T-o, T-p) and the apparent enthalpy change (Delta H) of the starch gelatinization process is described. To set up the best experimental c onditions to apply, the parameters that could affect the calorimetric response, such as temperature range of thermal analysis, water/starch ratio in the mixture, heating rate, size and weight of sample, time-te mperature condition, were investigated. The method was applied to char acterise starches, semolina and alimentary pasta.