Starch is an ingredient widely used in the food industry, being its pasting properties, traditionally measured by the Rapid Visco Analyzer (RVA), one of its most important attributes. The RVA evaluates the dispersion apparent viscosity (AV) subjected to combined heating and shearing protocols. However, it is conducted using standard settings, and the effect of different process conditions is rarely considered. The aim of this work was to evaluate the role of different conditions (temperature, sample proportion and source) in the starch pasting properties. Starches from different sources (potato, cassava, maize, waxy maize and high amylose maize) were evaluated using three water/sample proportions (27g/1g; 26g/2g; 25g/3g) and two different minimum temperatures (40 and 50°C). Considering the sources, the potato starch presented the higher AV peak, while it was inexpressive in the high amylose maize. It proves that the amylose/amylopectin ratio and the granular size have major influence on the rheological behavior. A nonlinear behavior was observed in relation to concentration, indicating that the molecular interactions of the starches are highly dependent of it. Besides, the concentration changed not only the AV values, but also the graphic shape. For example, some samples have not presented the setback region, an important parameter. Finally, considering the RVA minimum temperature, a very interesting result was observed: the initial temperature of the process influences the starch water absorption capacity, proven the temperature-dependence of the starch paste properties. In conclusion, it is important to emphasize that the starch gelatinization is a very complex phenomenon, difficult to predict and estimate. Consequently, it is important to evaluate several conditions before determining the best for an industrial application.