Journal of Thermal Analysis and Calorimetry

, Volume 79, Issue 1, pp 13–18 | Cite as

The effect of various potato cultivars at different times during growth on starch content determined by DSC

  • Q. Liu
  • X. Lu
  • R. Yada


Differential scanning calorimetry (DSC) was used to determine the starch content of potato dry matter isolated from various cultivars at different times during growth. When potato dry matter was heated in the presence of excess water, a symmetrical endothermic peak resulted, which was similar to the gelatinization peak of pure starch. From the enthalpy value of potato dry matter and pure potato starch at a moisture content of 70%, the starch content in the potato dry matter can be determined. Starch content increased as growth progressed to a maximum and then decreased. The effect of moisture content and sample mass on gelatinization of dry matter and starch was also investigated. Compared to other starch analysis technique, DSC is a simple and more rapid method.

DSC gelatinization enthalpy (DH) growth times potato cultivars potato dry matter starch content starch gelatinization 


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Copyright information

© Akadémiai Kiadó, Budapest 2005

Authors and Affiliations

  • Q. Liu
    • 1
  • X. Lu
    • 1
  • R. Yada
    • 1
  1. 1.Food Research ProgramAgriculture and Agri-Food CanadaOntarioCanada

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