| Summary: | Tapioca and potato starches were used to investigate the effect of heat–moisture treatment (HMT; 95–96 °C, 0–60 min, 1–6 iterations) on gelatinization properties, swelling power (SP), solubility and pasting properties. Tapioca starch had similar content and degree of polymerization of amylose, but a higher amylopectin short/long chain ratio, to potato starch. After HMT, the gelatinization temperature range was narrowed for tapioca starch, but was widened for potato starch. Decreases in SP and solubility were less for tapioca than potato starches, coinciding with a progressive shift to the moderate-swelling pasting profile for tapioca but a drastic change to the restricted-swelling profile for potato. Moreover, decreasing extents of SP and maximum viscosity for HMT tapioca starch were, respectively, in the range of 47–63% and 0–36%, and those of HMT potato starch were 89–92% and 63–94%. These findings indicate that the granule expansion and viscosity change of starch during gelatinization can be tailored stepwise by altering the HMT holding time and iteration.
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