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The effects of single and dual heat-moisture treatment (HMT) of rice, cassava and pinhão starches at 100 °C and 120 °C were investigated. The starches were adjusted to 22% w.b. moisture content and subjected to single HMT (autoclaved for 2 h) or dual HMT (after being autoclaved for 1 h, the material was allowed to stand for 24 h and was autoclaved again for more 1 h). Starch crystallinity, solubility, swelling power, thermal properties, pasting properties, and gel hardness were evaluated. The temperature variation affected more the starch properties than the single or dual HMT. The starch subjected to single HMT at 120 °C was the most applicable to food applications, where low swelling power, low viscosity and high thermal stability are necessary.

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