Abstract: To detect other starch adulterated in lotus root starch product, gelatinization process of lotus root starch and other 7 kinds of common edible starch were analyzed through differential scanning calorimetry ( DSC) .According to the difference of gelatinization endothermal peak among lotus roots, cassava and sweet potato starch, a DSC method was developed to detect the added cassava and sweet potato starch in false lotus root starch product qualitatively and quantitatively based on the presence and the height of gelatinization endothermal peak of cassava or sweet potato starch. Additionally, this method was also valid in the detection of other starch adulterated in lotus root starch product, such as potato and corn starch etc., of which the endothermal peaks of gelatinization were different from that of lotus root starch.This method is a supplement for the SEM method, which had been developed to differentiate various edible starches in our previous research.