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A calorimetric procedure to measure amylose content of various starchy raw materials has been developed. It is based on the measurement by Differential Scanning Calorimetry (DSC) of the enthalpy change of the formation of complexes between amylose and add phospholipid ( L ‐α‐lysophosphatidylcholine from egg yolk) observed during cooling. Contrasting to the colorimetric determination of amylose, the DSC procedure is not influenced by the presence of amylopectin or indigenous lipids. For rice and maize flours, the amylose content determinations are very similar for both colorimetric and DSC methodologies whether the starchy material was raw or pre‐cooked. But the DSC methodology is more repeatable and time saving; in particular, the defatting and starch determination steps can be omitted.
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Mestres et al. (1996) studied this question.
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