A starch suspension (10% w/w) was prepared by mixing the waxy rice starch in distilled water and stirring continuously at 250 rpm for 1 h followed by 200 rpm at 95∘C for 1 h. The gelatinized starch sample was then put in stainless steel DSC pans. Water in each sample was allowed to evaporate at room temperature until the final water content was as determined by weighing. . The pans were hermetically sealed to prevent moisture loss. The sealed DSC pans then immediately stored After storage, and then heated from 25 to 120∘C in the DSC at 10∘C/min to observe the melting peak of the retrograded starch gels