The thermal diffusivity of defatted and nondefatted starches were measured on the basis of one dimensional semi-infinitive theory. Differential scanning calorymetry was used to study the effects of cooling rate, fat and water contents on the enthalpy and entropy changes with the cooling rate of $-2.5{sim}10^{circ}C/min$. Thermal diffusivity of defatted and nondefatted straches were determined to be $4.14{ imes}10^{-4}{sim}4.96{ imes}10^{-4}(m^2/h),;4.09{ imes}10^{-4}{sim}4.81{ imes}10^{-4}(m^2/h)$ in unfrozen state, and $2.78{ imes}10^{-3}{sim}3.91{ imes}10^{-3}(m^2/h),;2.26{ imes}10^{-3}{sim}3.57{ imes}1-^{-3}(m^2/h)$ in frozen state respectively. On decreasing temperatures in frozen state, thermal diffusivities of starches were increased and entropy and enthalpy were decreased, and more rapid cooling rates resulted in a decrease in entropy. A linear relation was observed between enthropy, enthaly and water content. Thermal diffusivity was decreased, and entropy was increasing fat content. With water content ranging from 35 to 90%, enthalpy and entropy of straches were found to be $107{sim}216 (kcal /moi),;0.45{sim}0.94(kcal/mol.;K)$, respectively.