The present work proposes evaluation of the gelatinization processes of starch by means of DSC coupled with a photovisual
system. The use of DSC, TG and 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 gelatinization
processes at the different water contents for the different lots. The DSC-photovisual system confirmed calorimetric behaviour
differences between the starch lots studied.