Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content

► Digestibility of starches in four rice samples with amylose content from 1.7 to 55.4%, including a newly developed high-amylose rice, was investigated. ► Amylose content was positively correlated with RS and TDF content in rice flours. ► The digestibility of the rice starches was not correlated with granule size or degree of crystallinity. ► The newly developed high-amylose rice starch exhibited a predominant B-type X-ray diffraction pattern, a great proportion of long chains in amylopectin, high gelatinization temperature, and semi-compound starch granules which are attributed to its increased resistance to enzyme digestion.