To study the effect of the mixing, three types of starch from Dioscorea sp., Dioscorea piperifolia Humb. var. Wild. and Dioscorea Trifida tubers were mixed in different proportions and their thermal, structural and Theological properties were characterised. Using thermogravimetric (TG) and differential thermal analysis (DTA) it was found that all the mixed samples presented enhanced thermal stability. By differential scanning calorimetry (DSC) and viscoamylograph (RVA) techniques it was verified that the amylose content from the D.sp. starch influenced the gelatinisation and paste properties of the mixed samples. Furthermore, using scanning electron micrograph (SEM) analysis it was possible to suggest a correlation between the size of the starch granules and their relative degree of crystallinity, which was calculated by the X-ray diffraction (XRD) patterns. The colour analysis revealed that, irrespective of the proportion, the strong tendency to yellow of the native Dioscorea piperifolia predominated in the mixed samples. (C) 2017 Elsevier B.V. All rights reserved.