Thermal Behavior of Selected Starches in Presence of Other Food Ingredients Studied by Differential Scanning Calorimetery (DSC)-Review

M Abd Elgadir; J Bakar; I S M Zaidul; R Abdul Rahman; K A Abbas; D M Hashim; R Karim

doi:10.1111/j.1541-4337.2009.00078.x

Thermal Behavior of Selected Starches in Presence of Other Food Ingredients Studied by Differential Scanning Calorimetery (DSC)-Review

Compr Rev Food Sci Food Saf. 2009 Jul;8(3):195-201. doi: 10.1111/j.1541-4337.2009.00078.x.

Authors

M Abd Elgadir¹, J Bakar¹, I S M Zaidul¹, R Abdul Rahman¹, K A Abbas¹, D M Hashim¹, R Karim¹

Affiliation

¹ Authors Elgadir, Bakar, Abdul Rahman, Abbas, Hashim, and Karim are with Dept. of Food Technology, Faculty of Food Science and Technology, Univ. Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Author Zaidul is with Dept. of Food Science, Faculty of Food Science and Technology, Univ. Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Direct inquiries to author Bakar (E-mail: jamilah@putra.upm.edu.my).

PMID: 33467796
DOI: 10.1111/j.1541-4337.2009.00078.x

Abstract

This review article highlights the thermal behaviors of selected starches that were studied using differential scanning calorimetery (DSC) with data shown in various research publications. The starches of sago, potato, sweet potato, cassava, yam, and corn are included in this overview. Our examinations indicate that thermal properties are highly affected by the type of starch, its amylose/amylopectin content, and the presence of other food ingredients such as sugar, sodium chloride, water, milk, hydrocolloids, and meat. When the heating temperatures of the starches were increased, the DSC measurements also showed an increase in the temperatures of the gelatinization (onset [T_o ], peak [T_p ], and conclusion [T_c ]). This may be attributed to the differences in the degree of crystallinity of the starch, which provides structural stability and makes the granule more resistant to gelatinization.