Effect of single and dual heat–moisture treatments on properties of rice, cassava, and pinhao starches

•We evaluated the effect of dual HMT on rice, cassava and pinhão starch properties.•The temperature variation was more effective than single or dual HMT.•Changes in starch properties as a function of HMT were observed mainly for rice.•Pinhão starch changed the C-type pattern to an A-type pattern when subjected to HMT.•Single HMT at 120°C provided the lowest viscosity and the highest thermal stability. 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 2h) or dual HMT (after being autoclaved for 1h, the material was allowed to stand for 24h and was autoclaved again for more 1h). 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.