Degree Of Gelatinization Research Articles

Effect of superheated steam treatment on the structural and digestible properties of wheat flour

The structural and digestive properties of wheat flour which had been treated with superheated steam were investigated. Superheated steam treatment increased the degree of gelatinization (DG) and water absorption indexes (WAI) while decreased water solubility indexes (WSI) of wheat flour samples, compared with native wheat flour. The structural properties of wheat flour were characterized using scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), particle size analyzer, X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR). The starch granules agglomeration and denatured gluten proteins aggregation of samples were observed after treated with superheated steam. Additionally, Superheated steam treatment decreased the relative crystallinity and short-range order structure of starch. These structural changes were related to the starch digestibility. Superheated steam treatment caused the significant increase for slowly digestible starch (SDS) contents from 21.5% of native wheat flour to 35.0% of treated wheat flour (170 °C, 4 min). Additionally, the equilibrium hydrolysis concentration (C∞) and the kinetic coefficient (k) of treated wheat flour were lower than native wheat flour, indicating that superheated steam treatment decelerated the hydrolysis rate. These results contributed to the applications of superheated steam technology in wheat flour modification.

Neural network and computational fluid dynamics modeling for the gelatinization kinetics of instant controlled pressure drop treated parboiled rice

AbstractEffects of treatment pressure (TP) and treatment time (TT) on the degree of gelatinization (DG) and its impact on the quality attributes of instant controlled pressure drop (ICPD) treated parboiled rice were investigated. Water diffusion and gelatinization kinetics were established for controlling the quality attributes of parboiled rice. Fick's second law was implemented for the evaluation of water diffusion kinetics. DG was fitted with first order reaction kinetics, which showed a rising trend of reaction rate constant from 0.03 to 0.05 s−1 with the variation of TP. Simulation of gelatinization temperature front and its effect on the gelatinization kinetics were modeled by applying computational fluid dynamics (CFD) approach. Process modeling of DG as a function of TP, TT, and moisture content (MC) was accomplished on the basis of 3‐7‐1 artificial neural network (ANN) architecture. Parboiled rice treated at 0.6 MPa TP showed the best quality in terms of broken percentage, ease of cooking, micro‐structural characteristics, and improved cooking and pasting properties.Practical applicationInstant controlled pressure drop (ICPD) treated parboiling process is an innovative approach for producing rice with improved quality attributes. Investigation of water diffusion and gelatinization kinetics is a vital aspect in order to control the milling quality of ICPD treated parboiled rice. Further, mapping of gelatinization temperature front is also necessary in order to control DG with the variation of ICPD treatment pressure and time. Therefore, this study was conducted to enumerate the effects of water diffusion and gelatinization kinetics on the quality attributes of ICPD treated parboiled rice.

Improvement of gluten-free steamed bread quality by partial substitution of rice flour with powder of Apios americana tuber

This study investigated the effect of powder made from tubers of the legume Apios americana (Apios) as a rice flour substitute in the making of gluten-free steamed bread. The carbohydrates of Apios powder were mainly starch and sucrose, and included legume-specific raffinose and stachyose. Apios powder contained almost no α-amylase but had a high level of β-amylase activity. Substitution of rice flour with Apios powder delayed the hardening of bread on storage and helped to maintain cohesiveness. Apios powder-substituted bread had higher maltose content than unsubstituted control bread due to β-amylase activity in the Apios powder. Bread substituted with 10% Apios powder had a significantly higher degree of gelatinization than the control even after storage, most likely due to lower amounts of recrystallized amylose as determined by differential scanning calorimetry. These results demonstrate Apios powder as promising a new food ingredient for improving the quality of gluten-free rice bread.

Optimización del proceso de cocción de quinua utilizando el diseño 3k y la función de deseabilidad: Grado de gelatinización, índice de absorción de agua, índice de solubilidad y desprendimiento de cotiledones

Optimization of the steam quinoa cooking process was carried out, using a response surface design (RSM) 3-level: 3k factorial, and the multiple response optimization methodology of the desirability function (Dx) was used to find the optimal region, which are improved tools to optimize the variables of a process, evaluate the maximization of the water absorption index (WAI), water solubility index (WSI), degree of gelatinization (GE) and the minimization of cotyledon detachment (DC) of quinoa (Chenopodium quinoa Willd). The equipment used was a vertical cook with a steam generator, the study cooking variables, the steam pressure, and the cooking time. The optimal process values were: Pressure 1.5 kgf.cm-2 and time 8 minutes for the best characteristics of cooked quinoa WSI of 26.411%, WAI of 7.960 (g.g-1), GE of 89.245% and CD of 18.40%, the value of the desirability function as an indicator of multiple responses was 0.798. Knowledge of these characteristics can be a valuable complement in the cooking process and thus contribute to improving the quality of cooked cereals.

Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size

Lentils are an important member of the nutritious Leguminous crops, and the functional properties of lentil flours can be effectively improved by infrared heating, an efficient and short-time thermal processing method. This research primarily focused on the effects of tempering time (24–96 h) and seed size on the modification of lentils using infrared heating. Lentil seeds of three varieties, including CDC Greenstar (large green), CDC Imvincible (small green), and CDC Maxim (small red), were tempered at 25% moisture for 24, 48 and 96 h and then infrared heated to a surface temperature of 130 and 150 °C. Overall, under the same infrared heating treatment, a longer tempering period and a smaller seed size led to greater degrees of starch gelatinization and protein denaturation. In addition, a smaller seed size and a higher surface temperature tended to cause a higher level of photodegradation of amylose (possibly amylopectin too). Due to these physicochemical changes, the combined treatment of tempering and infrared heating noticeably reduced the average particle sizes, enhanced the water-holding capacity, diminished the peak and final viscosities, and decreased the gel hardness of the processed lentil flours. Generally, more obvious effects were found with higher levels of starch gelatinization, protein denaturation, and breakdown of amylose. The present study advanced our understanding of how extended tempering and seed size influenced the techno-functional properties of lentil flours modified using infrared heating. The new findings from the research are meaningful for the utilization of infrared heating to process lentil seeds for the development of novel food ingredients.

Effect of the addition of alhydwan flour on the physicochemical, functional properties and microstructure of wheat bread

To discover more innovative, high-nutraceutical foods that can be used in other food production systems, this research was carried out to investigate the sensory properties and physical-chemical of functional bread by enhancing alhydwan. Alhydwan contains a high amount of dietary fiber (36.13%), protein (14.60%), ash (6.88%), and fat (11.49%) as well as substantial amounts of unsaturated fatty acids; 74.63% the fatty acids. We assessed the impact of supplanting of 5,10 and 15% of wheat flour by alhydwan flour on bread dough rheology and bread quality. With increased levels of alhydwan, a positive increase in dough stickiness and water absorption was observed. The softness of the crumb increased with the alhydwan level. At the alhydwan supplement of 10 g/100 g, the highest sensory assessment score was recorded. The microstructure of alhydwan enhanced formulation showed the starch granules more advanced degrees of gelatinization. FTER examination of alhydwan revealed remarkable differences alhydwan flour were stronger than those in the control. Our studies showed that alhydwan can be integrated into bread to enhance the quality of bread and dough rheology, which can be used to enhance functional properties of bread, moreover, addition of alhydwan to the cereal flour may affect the characteristics of processed food and can help to maintain the smooth texture of the resultant products.

Effect of parboiling methods on the physicochemical characteristics and glycemic index of rice varieties

The effect of open steaming (HS) and pressure (PP) parboiling on the physicochemical characteristics and glycemic index (GI) of five different Indian rice varieties with varying amylose contents was investigated. Results showed that the severity of processing had a significant effect on the physicochemical properties of rice. PP resulted in reduced whiteness (18.83 ± 0.66 to 26.03 ± 1.27%), increased transparency (1.64 ± 0.05 to 2.05 ± 0.08%), hardness (6.66 ± 0.63 to 7.82 ± 1.19 kg) and equilibrium moisture content (117.59 ± 11.37 to 183.69 ± 39.46%db). PP rice also showed higher cooking time (40.28 ± 0.35 to 59.31 ± 0.69 min), water absorption ratio (4.52 ± 0.06 to 5.23 ± 0.04), and sedimentation volume than HS and non-parboiled counterparts. An increase in parboiling temperature significantly affected the pasting profiles of rice flour. Among the treated samples, the degree of gelatinization was higher for PP rice (70.80 ± 6.83 – 85.24 ± 1.48%). Alkali spreading value explained the lower gelatinization temperature for parboiled rice as compared with the non-parboiled counterpart. Higher amylose content of rice was associated with lower GI values and parboiled rice had a significantly lesser GI. The findings of this study provide insights on rice parboiling methods, particularly for the diabetic population.

Puffed rice: A materialistic understanding of rice puffing and its associated changes in physicochemical and nutritional characteristics

AbstractPuffed rice is an expanded breakfast cereal obtained by high temperature short time heat treatment of salt‐treated parboiled rice. This intense heat results in deformation and phase transition within the grain and delivers an expanded porous structure. Such transformations essentially govern the final puffed rice quality and its physicochemical attributes. They commence during pretreatment and proceeds till puffing. These properties of rice such as expansion, hardness, degree of gelatinization, glass transition temperature, crystallinity, color, nutrient content, porosity, and microstructure are altered during the processing of puffed rice from pretreated parboiled rice. This review attempts to address such materialistic changes in the rice matrix during puffed rice production that would help a researcher to understand the associated changes in physicochemical and nutritional characteristics.Practical applicationsStudying the changes in the material properties associated with processing conditions is a useful approach to understand final quality of puffed rice. The review is a detailed study of parameters like expansion, hardness, degree of gelatinization, glass transition temperature, crystallinity, color, nutrient content, porosity, and microstructure that influence the final product characteristics of puffed rice and help a manufacturer to produce an acceptable product by exercising strict control on them. Insight on changes brought about by alteration in these characteristics are thus of paramount importance. This is because it can help individuals to produce puffed rice of optimized quality, correct product defects, and cause alterations in the end‐product. Researchers working on possible future applications can have a thorough background knowhow. Thus, the work would bear extreme commercial and scientific importance.

Microstructural characterization of vacuum-fried matrices and their influence on starch digestion

Abstract During vacuum frying, starch gelatinization may be limited due to the water boiling point depression, which reduces starch digestibility. In addition, relevant structural changes are induced, which could affect the accessibility of amylolytic enzymes to the site of action. To differentiate the effect of structural changes in the food matrix over the effect of starch gelatinization on starch digestibility, we characterized the microstructure using x-ray micro-computed tomography (micro-CT), confocal laser scanning microscopy (CLSM) and environmental scanning electron microscopy (ESEM), and we also studied the starch in vitro digestibility in two different systems: vacuum (9.9 kPa, Twater-boiling-point = 45 °C) and traditional atmospherically-fried dough (170 °C) with a similar degree of starch gelatinization (60 %). Vacuum-fried matrices had a much higher oil content (∼51.3 % dry basis) than their atmospheric counterparts (∼20.3 % dry basis), as confirmed through micro-CT and CLSM. The quantitative analysis of micro-CT images showed that vacuum-fried samples had less air porosity (36.6 % air-filled pores) than atmospheric fried ones (49 % air-filled pores), whereas, no differences were found with respect to total porosity (p

Optimization of the preparation process of mung bean puffed infant rice cereal and evaluation of the structure and digestion characteristics of starch

Abstract The present study was carried out to produce a high quality puffed infant rice cereal from rice and mung bean through extrusion technology. Experiments were designed using 3 independent variables (i. e. 14–18% feed moisture, 400–550 r/min screw speed and 125–175 °C barrel temperature) and 3 response variables (i. e. bulk density, water solubility index and degree of gelatinisation) at five different levels of central composite rotatable design (CCRD). The results of optimization demonstrated that 14% feed moisture, 400 r/min screw speed and 175 °C barrel temperature could generate rice-mungbean extrudates with desirable functional properties. The selected extrudate samples were further examined using scanning electron microscope (SEM), rapid viscosity analyzer (RVA), Fourier transform infrared spectrometer (FTIR), X-ray diffraction (XRD) analysis, in vitro digestibility and fundamental nutrient analysis. Notably, the initial oval-shaped particle structure of starch in the raw materials disappeared, the surface debris and roughness increased, and the density decreased. The time required for the gelatinization of puffed infant rice cereal was the shortest, which was in agreement with the positioning of ready-to-eat weaning food for infants. Moreover, the puffed infant rice cereal displayed higher peak viscosity and breakdown value, smaller retrogradation value and greater top taste value compared to the commercial infant rice cereal. Besides maintaining the initial characteristic peak of starch, the puffed infant rice cereal demonstrated characteristic absorption peaks of COO- in the vicinity of 1546 cm−1 and 1437 cm−1, indicating the formation of carboxylate during extrusion. In addition, the puffed infant rice cereal exhibited firm diffraction peaks at the diffraction angles of 7.4°, 12.5° and 20.5°, indicating that a certain amount of starch changed from type A to type V. Furthermore, the digestive rate of puffed infant rice cereal was higher than that of commercial infant cereal (90.21 versus 86.96%, respectively; p < 0.05). Altogether, our findings reveal that the developed puffed infant rice cereal meets the standards set by the Codex Alimentarius Commission (CAC; 74-1981).

Measurement and comparison of multi-scale structure in heat and pressure treated corn starch granule under the same degree of gelatinization

In order to popularize the application of high hydrostatic pressure (HHP) in staple food, the different impact of HHP (from 300 to 600 MPa) and heat treatment (from 60 to 75 °C) on corn starch (80 wt%) under the same DG was investigated. Granule morphology, crystalline characteristics, short-range ordered structure and lamellae structure was examined with a combination of SEM, CLSM, XRD, ATR-FTIR, and SAXS. Results obtained demonstrated Heat-Treated starch appeared endo- and exo-corrosion with more collapses and destructiveness, whereas just endo-corrosion with a dense periphery was induced by HHP. Under the same degree of gelatinization (DG), the long-range and short-range structure sustained more ordered in Pressure-Treated starch than Heat-Treated starch. Further, Heat-Treated starch exhibited more flawed semi-crystalline lamellae. The larger DG, the thicker amorphous lamellae thickness (da) of Heat-Treated starch and Pressure-Treated starch was. Moreover, when DG up to 70%, the increase of da in Heat-Treated starch was more obvious. Heat treatment was shown to be more severe than HHP to disrupt the lamellae. The loss of semi-crystalline structure order occurs more violent than crystalline structure for corn starch. It is of value to reveal that heat and HHP treatment led to similar change trend for multi-scale structural features, whereas the change extent was quite various. This study was potential to provide a theoretical basis to improve the quality of novel starch-based food.

Microbial Shelf-Life, Starch Physicochemical Properties, and in Vitro Digestibility of Pigeon Pea Milk Altered by High Pressure Processing.

This study examined the effects of high-pressure processing (HPP) on microbial shelf-life, starch contents, and starch gelatinization characteristics of pigeon pea milk. HPP at 200 MPa/240 s, 400 MPa/210 s, and 600 MPa/150 s reduced the count of Escherichia coli O157:H7 in pigeon pea milk by more than 5 log CFU/mL. During the subsequent 21-day refrigerated storage period, the same level of microbial safety was achieved in both HPP-treated and high-temperature short-time (HTST)-pasteurized pigeon pea milk. Differential scanning calorimetry and scanning electron microscope revealed that HPP at 600 MPa and HTST caused a higher degree of gelatinization in pigeon pea milk, with enthalpy of gelatinization (∆H) being undetectable for both treatments. In contrast, HPP at 400 MPa led to an increase in the onset temperature, peak temperature, and conclusion temperature, and a decrease in ∆H, with gelatinization percentages only reaching 18.4%. Results of an in vitro digestibility experiment indicate that maximum resistant starch and slowly digestible starch contents as well as a decreased glycemic index were achieved with HPP at 400 MPa. These results demonstrate that HPP not only prolongs the shelf-life of pigeon pea milk but also alters the structural characteristics of starches and enhances the nutritional value.

Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility.

The changes in structure and digestion properties of mung bean starch due to hydrothermal treatment at various controlled temperatures were investigated. Results showed the increase in onset temperature (To) from 66.33 °C to 76.69 °C and decrease in enthalpies (∆Hg and ∆Hr) until the starch was completely gelatinized. The degree of molecular order (DMO) and degree of double helix (DDH) were significantly (p < 0.05) reduced from 1.35 to 1.01 and 1.38 to 0.98 respectively. X-ray diffraction (XRD) indicated the consecutive decrease in relative crystallinity (RC) while RVA analysis showed that peak and final viscosities were decreased significantly (p < 0.05). However, digestion kinetics indicated that degree of gelatinization increased the access of enzymes. As starch was partially gelatinized it yielded significantly lower glycemic index but no significant (p > 0.05) change in starch digestibility was observed after 70 °C. Hence, 70 °C can be considered as the critical hydrothermal treatment temperature in mung bean starch. Pearson’s correlation analysis indicated that controlled hydrothermal treatment had negative effect on the DMO, DDH, RC and the granular damage increased vulnerability of mung bean starch to digestion. These findings gave insight into sequential changes in the structure and digestibility occurring during gelatinization process due to hydrothermal treatment. Controlled gelatinization in mung beans at 70 °C is useful and must be employed to produce the foods with lower starch digestibility.

Effect of extrusion cooking on the physical-chemical properties of whole kiwicha (Amaranthus caudatus L) flour variety centenario: Process optimization

Kiwicha (Amaranthus caudatus) is a gluten-free pseudocereal, regarded as a good source of high-quality protein and fiber. The use of whole flours is of interest for obtaining healthy extruded snacks but the Sectional Expansion Index (SEI) can decrease. The aims of the study were to: a) evaluate the effect of initial moisture and extrusion temperature using a face-centered central composite design on the physical-chemical properties of kiwicha whole flour such as water activity, SEI, density, water absorption index, Water Solubility Index (WSI), color, texture (hardness and shear strength), gelatinization degree, pasting properties, thermal properties, total phenolic (TP) and antioxidant capacity by DPPH (AC-DPPH) and ABTS (AC-ABTS) and b) optimize the extrusion cooking using response surface methodology maximizing SEI, WSI, TP, AC-DPPH and AC-ABTS. The extrusion cooking parameters influenced on physical-chemical properties of extruded kiwicha. The optimal condition was extrusion temperature of 190 °C and 14% initial moisture and extrudates showed 7.17 SEI, 61.5% WSI, 101.2 μmol trolox/g AC-DPPH, 364.2 μmol trolox/g AC-ABTS and 34.5 mg GAE/100 g TP.

Технология микронизированных хлопьев для престартерных, стартерных комбикормов с использованием очищенного биогаза

Сдерживающим фактором в развитии животноводства является применение зерновых смесей при кормлении животных. Это приводит к снижению привеса и конверсии комбикорма. При производстве комбикормов в России на долю зерновых культур приходится 66,2%, в Германии – 30%, во Франции – 43,7%, в США – 53%, в других странах ЕЭС – 38%.Выявляется важная проблема в комбикормовой промышленности, связанная с сокращением доли зерновых культур в сырьевых ресурсах. Россия по сравнению с развитыми странами отстает в производстве комбикормов как по объему, так и по ассортименту и качеству готового продукта. Сократить долю зерновых культур в комбикорме можно, только повысив его кормовую ценность. Один из способов повышения ценности зерновой смеси – микронизация: повышается переваримость крахмала, изменяется белковый комплекс зерна, инактивируются ингибиторы пищеварительного тракта, образуются ароматические вещества, которые улучшают вкусовые свойства зерна. Происходит пастеризация зерновой смеси, благодаря этому снижается уровень грибной микрофлоры на 99,5%.Благодаря тепловой обработке нативный крахмал становится модифицированным. Происходит увеличение соединения сахаров и декстринов в два-три раза. Возрастает до 35% степень клейстеризации. Это делает крахмал более доступным для организма животных, так как его гидролитическое расщепление повышается в два-пять раз. Но из-за отсутствия отечественного оборудования на комбикормовых заводах микронизация зерна применяется редко.

Effects of high hydrostatic pressure on swelling behavior of rice starch

In this study, we aimed to reveal the effects of high hydrostatic pressure (HHP) on the swelling behavior of starch. We investigated the changes in starch granule size, specific surface area and porosity, and swelling factors of HHP- (HHGS) and heat-gelatinized rice starch (HGS) at a similar degree of gelatinization (DG) by using scanning electron microscope, a laser diffraction particle size analyzer, low-temperature N adsorption/desorption and ultraviolet spectrophotometer. Results showed that the average diameter of HHGS increased from 6 μm to 572 μm, and that of HGS increased to 877 μm. The adsorption-desorption isotherms of HHGS and HGS in terms of shape were the type IV profile. Pore structure loosened and enlarged from mesopore to macropore. The specific surface area of HHGS decreased from 1.165 m2/g to 0.138 m2/g, and that of HGS decreased to 0.260 m2/g. Swelling of HHGS was not instantaneous. HHP gelatinization possesses simultaneous compression and swelling.

Enrichment of rice with natural thiamine using high-pressure processing (HPP)

Rice, one of the most widely consumed foods across the world, is a cereal grain which forms the staple diet of many people. The process of obtaining white rice involves the husking of paddy/rough rice, followed by polishing to remove the bran layer. When brown rice is polished, rice loses many vitamins and minerals through the bran. An important nutrient of these is thiamine (Vitamin B1), an essential vitamin, deficiency of which is known to cause beriberi. Brown rice does not have a long shelf-life because it is prone to oxidation due to the presence of unsaturated fatty acids in the bran layers. It also possesses a nutty flavour which is not very palatable. This research outlines the treatment of paddy rice with High-Pressure Processing (HPP), thereby obtaining rice that possesses higher amounts of natural thiamine. HPP is known to produce gelatinizing effects in rice starch. Differential Scanning Calorimetry and X-Ray Diffraction were conducted to find the degree of gelatinization and crystallinity, respectively, of samples subjected to different treatment temperatures (50 and 70 °C), pressures (450 and 600 MPa) and times (15 and 30 min) during HPP. The rice samples were checked for thiamine using the fluorometric method. It was observed that HPP produced some gelatinization in rice and significantly increased thiamine content of it with higher temperature and pressure. This method of treatment was found to be shorter and showed good potential in thiamine enhancement of white rice with higher organoleptic attributes.

New insights into starch gelatinization by high pressure: Comparison with heat-gelatinization

The effects of pressure and temperature on the gelatinization properties of wheat starch were investigated. The long-range crystallinity and short-range molecular order were gradually destroyed under both conditions as the degree of gelatinization (DG) increased. With increasing DG, differential scanning calorimetry (DSC) onset (To), peak (Tp) and conclusion temperatures (Tc) increased for the heat-gelatinized samples but did not change greatly for the pressure-gelatinized samples. At similar DG, pressure-gelatinization resulted in less granule swelling than heat-gelatinization. Lower degree of both heat- and pressure-gelatinization resulted in increased pasting viscosities and gel texture parameters, whereas the opposite was noted at higher DG. We conclude that pressure and heat induced starch gelatinization in different ways, resulting in different gel texture properties. Pressure-gelatinization disrupted both less stable and more stable crystallites, whereas less stable crystallites were preferentially disrupted during heat-gelatinization.

Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour

Stir-frying, similar to roasting, is a key step for oat milling process in China. The oat flour milling yield of Bayou No.2 and Bayou No.8 and their corresponding flour quality were investigated under different processing conditions (160 °C, for 0, 10, 20, 30 and 40 min). Results showed that oat flour milling yield was increased after stir-frying, Bayou No.2 and Bayou No.8 reached the highest yield after a 10 min and 20 min of stir-frying, which were 45.40% and 52.96%, respectively. With the increasing of stir-frying time, the gelatinization degree and the particle size of oat flour gradually increased, while their angle of repose and L* values were reduced. RVA studies showed that the stir-fried oat flour exhibited lower peak, trough, breakdown and setback viscosities compared to not stir-fried oat flour, indicating that stir-fried oat flour formed a more stable network structure and stir-frying induced an inhibitory effect on the retrogradation of oat flour paste. Rheological analysis suggested that the low tanδ of stir-fried oat flour than that of not stir-fried oat flour, revealing that the stir-fried oat flour paste exhibited more elastic but less viscous behavior.

Enzymatic determination of total starch and degree of starch gelatinization in various products

The degree of starch gelatinization (DSG) affects not only structural, physicochemical and organoleptic properties but also susceptibility to enzymatic digestion and thus nutritional values of starchy products. DSG determination has been conducted in many laboratories, entailing measurements of both gelatinized and total starch. However, current enzymatic methods are complex and inaccurate. For addressing these problems, this study was conducted. Results show that gelatinized and native starch solubilized maximally at different NaOH concentrations and that proper sample pretreatments to solubilize starch were important for obtaining accurate results. For gelatinized starch assay, optimal pretreatments entailed mixing in 40–80 mM NaOH solution at 150 rpm for 15–70 min. For total starch measurement, mixing samples in 0.5 M NaOH for as short as 5 min or autoclaving for 60 min was optimal but boiling for 60 min was not. Consequently, a new method was proposed to measure DSG, consisting of differential alkaline pretreatments of samples for determining gelatinized starch and total starch, respectively, hydrolysis of solubilized starch by amyloglucosidase, and colorimetric measurement of d-glucose released by glucose oxidase-peroxidase. Furthermore, DSG calculation was significantly simplified by using absorbance ratio of gelatinized starch over total starch and by omitting a correction factor for limited hydrolysis of native starch. This calculation eliminates the need for assessing absolute contents of gelatinized and total starch and determining the correction factor. The new method was validated and compared with a prior method. It enabled simple and accurate analysis of gelatinized starch, total starch, and DSG in various products in situ.