Pasting viscosity and in vitro digestibility of retrograded waxy and normal corn starch powders

► Starch powders were prepared by drying retrograded waxy and normal corn starch gels. ► Isothermal (4 °C) and temperature cycling (4/30 °C) storages were compared in pasting viscosity, crystallinity, and digestibility of the starch powders. ► Temperature cycling provided higher pasting viscosity and lower digestibility. ► Amylose presence significantly affected the properties of retrograded starch powders.