The effects of starch blends used as a filled hydrogels (FH) on improving the stability and bioavailability of β-carotene. The starch blends were prepared from rice (R), potato (P), and quinoa (Q) starches with different granule sizes and physical properties. P, which forms very weak gels, was blended with R or Q to form a rigid gel with a fibrous network showing low tan δ values. Among the FH prepared with starch blends, PQ-FH showed a non-additive effect, resulting higher gel-forming ability and freeze–thaw stability than those of P-FH or Q-FH. In addition, the relatively high protective effect of PQ-FH for β-carotene in the FH can be explained by the action of P-FH, which was significantly stable at high temperature, and by the action of Q-FH, which was stable against pH changes. The retention rate of β-carotene after in vitro digestion was highest in Q-FH and lowest in P-FH. The low retention rate in P-FH was improved by starch blending, especially in PQ-FH. Although there were no significant differences in the apparent permeability of β-carotene in Caco-2 cells among FH samples, they all showed significant improvement in bioavailability compared to the β-carotene loaded emulsion (EM) used as a control. Starch blend-based FH can be an effective delivery system for functional materials with various industrial applications. Display omitted •Starch blending altered thermal properties of native starch.•Starch blending improved gel strength of native starch.•Starch blend-based filled hydrogel (FH) improved thermal stability of β-carotene.•Starch blend-based FH increased retention rate of β-carotene in simulated GIT.