Starch blends is an alternative method for achieving new technological properties, avoiding the use of chemical, modifications. Starches from pea (PS), rice (RS) and arracacha (AS) were mixed in different ratios utilizing simplex-centroid design, in order to evaluate the impact of these combinations on thermal, pasting and structural properties. It was established a maximum limit of 100% and minimum of 0% for each of the studied starches. Differential scanning calorimetry analysis show an increase on gelatinization temperatures (T-o, T-5 and T-c, when elevated RS concentrations. Furthermore, these parameters decreased with higher AS ratios. Thermogravimetric curves exhibited three characteristic mass losses. Stability increase was evidenced during dehydration in the interaction between starches, showing additive behavior between the studied samples. It was showed through viscoamilograms (RVA) an increase in peak viscosity, related to high AS ratios. The mixtures application was fundamental for the detection of synergistic or additive effects among the starches.