The thermal properties of rice starches were evaluated by differential scanning calorimetry (DSC 2010, TA Instruments, New
Castle, USA). A starch sample of 2.5 mg (dry basis) was weighed in
an aluminium pan and distilled water was added to obtain a starchwater ratio 1:3 (g/g). The pan was hermetically sealed and allowed
to equilibrate for 1 h before analysis. The sample pans were then
heated from 20 to 120 C at a rate of 10 C min1.