The effect of different thermal modifications on slowly digestible starch and physicochemical properties of green banana flour (Musa acuminata colla)

•Annealing did not affect diffraction patterns of banana flour.•Heat moisture treatment (HMT) and dual retrogradation (DR) changed the crystal type.•Relative crystallinity played a role in the change of flour pasting temperature.•Crystal type and granule morphology contributed to the extent of digestibility.•Compact granule surface led to high resistant stach content. The effect of heat moisture treatment (HMT), annealing (ANN), and dual retrogradation (DR) on functional and pasting properties, digestibility of starch components of banana flour comprising rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) has been investigated, using native banana flour (NBF) as a control. Crystal type, relative crystallinity and morphological changes were characterised by XRD and SEM. HMT has markedly modified the pasting properties and resulted in the highest SDS content. HMT and ANN increased the relative crystallinity but DR decreased it. HMT and DR altered XRD patterns from B to A and A + B type respectively, while ANN did not change the XRD patterns. The NBF compact granule surface remained unchanged with ANN but changed to a more porous surface with HMT and DR, thereby increasing the digestibility. Crystal type and granule morphology affected the digestibility while relative crystallinity might change the pasting point.