In this paper, the small deformation (small amplitude oscillatory shear rheology) of native and hydrothermally modified acorn starch pastes as well as large deformation (texture profile analysis) of the starch gels were investigated. Native starch presented the greatest values obtained by amplitude sweep test followed by annealed starch whilst heat-moisture treated starch outlined the minimum values. The values for dually modified starches were between those of single modifications. Loss tangent values at linear viscoelastic region were in the range of 0.03-0.06, demonstrating the dominance of elastic behavior of native and modified starch dispersions. The magnitudes of storage modulus (G’) were greater than those of loss modulus (G”) over the frequency range (0.63–62.8 rad/s). Native starch presented the most loss tangent values (tan ) at 6.28 rad s-1, while HMT-treated starches showed the least ones. The ability of gel forming reduced slightly in hydrothermal treatments. The hardness, adhesiveness, cohesiveness, springiness index, gumminess, and chewiness index of acorn starch were 261.3 g, 0.64 mJ, 0.96, 0.98, 252.1 g, and 248.0 g, respectively. Among different hydrothermal treatments, ANN did not alter the textural parameters of native starch significantly (p>0.05).

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