Impact of γ-irradiation, CIPC treatment, and storage conditions on physicochemical and nutritional properties of potato starches

► Three potato varieties were treated with CIPC (35 ppm) or γ-irradiated (0.1 kGy). ► γ-Irradiation (0.1 kGy) of tubers caused slight degradation of starch. ► Sprout inhibition and storage had no effect on cooked starch in vitro digestibility. ► Cooling cooked starch significantly increased its resistant starch content (RS). ► Increased amount of RS by cooling cooked starch was not fully reversed by reheating.