Determination of thermal properties. Thermal properties of native and modified starch were assessed by DSC (Differential Scanning Calorimeter, Pyris, Perkin Elmer, Belerica,MA, USA). Both native and modified starches (based on weight free from moisture) were dispersed in distilled water to obtain the starch/water ration of 1:2. Each starch suspension was then transferred to aluminum pan(30 ul) and hermetically sealed. After equilibration at room temperature for 1 h., the sample was heated from 20 to 100 C at 10 C/min. An empty pan was used as the reference and the DSC was calibrated with indium. The onset (T), peak (T), conclusion (T) temperatures, and gelatinization enthalpy (H) in J/g of dry starch were recorded.