Effect of gelatinisation on slowly digestible starch and resistant starch of heat-moisture treated and chemically modified canna starches

► The effects of gelatinization on SDS and RS of canna starches were investigated. ► The RS decreased with increasing gelatinization time, while the SDS fluctuated. ► The most effective modification method for RS formations was octenyl succinylation. ► Heat-moisture treated canna starches had lower RS contents than the native starch.