The modified cassava starch was prepared via acid hydrolysis of cassava starch and its characteristics were also investigated. The results showed that the water-holding capacity (WHC) and hygroscopicity of the amylodextrin were higher than those of the native starch. Its sensory quality and physiscochemical propertiers were also up to the standards of maltose. Besides, the viscidity of the amylodextrin achieved by acid-hydrolysis was lower than that of the original starch. And the micro-structure of the hydrolyzed starches was similar to that of the original strach.