The present work proposes evaluation of the gelatinization processes of sta
rch by means of DSC coupled with a photovisual system. The use of DSC, TG a
nd DTA for a fast and efficient evaluation of the starch is suggested. The
DSC curves of starch gels with water contents of 20, 30, 40 and 50% (mass/v
) exhibited different phase transitions, corresponding to the gelatinizatio
n processes at the different water contents for the different lots. The DSC
-photovisual system confirmed calorimetric behaviour differences between th
e starch lots studied.