Starch gel samples (40% w/w in deionized water) of pure rice flour (RF), pure tapioca starch (TS) and the RF/TS blend at varying weight ratios (5:95–95:5) were prepared by heating the starch suspension for 3 min at temperature of 75, 85 and 85 °C for pure TS, pure RF and RF/TS blends, respectively.