Physicochemical and functional characteristics of lentil starch

► Physicochemical and functional properties of lentil starch were compared to those of corn and potato starches. ► Amylose content of these starches followed: lentil starch > corn starch > potato starch order. ► Crystallinity and gelatinization enthalpy followed: potato starch > corn starch > lentil order. ► Gelatinization and pasting temperatures of lentil starch were in between corn and potato starches. ► Lentil starch gels had the highest storage modulus, gel strength and pasting viscosity.