Thermal analysis as a screening technique for the characterization of babassu flour and its solid fractions after acid and enzymatic hydrolysis

► We submitted native and hydrolyzed babassu flour to TG and DSC analysis to study the thermal behavior of its components. ► Samples were heated up to 600 °C. ► Thermogravimetry showed same results for moisture and ash official analyses. ► Hydrolysis process decreased the thermal degradation as well as gelatinization temperatures confirming changes in the starch granules surface.