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The main objective of the present work was to study the thermal properties and rheological behavior of natural and modified organic cassava starch with standard solutions of hydrochloric acid in concentrations 0.1 and 0.2 mol L-1 and in temperatures 25 and 45ºC, respectively, as well as verify the structural changes up to the surface of granules. The results allowed us to establish the relationship between the viscosity (RVA), the thermal properties (TG-DTA, DSC) and changes in the morphology of granules (NC-AFM). The major modifications in all the studied properties of the starch granules occurs in those treated with standard HCℓ at room temperature (25 ºC), proportionally to higher concentrations.