Blanching effect on nutritionally important starch fractions of selected processing potato cultivars

•The present study focused on blanching methods influence upon starch fractions of potatoes processing varieties.•Kufri frysona had the highest starch content of 69.27 g ̸ 100 g, resistant starch (61.91 g/100 g) and RDS content (4.96 g/100 g) were also higher. In addition, the raw kufri frysona samples had an SDS content of 2.4 g/100 g, which increased by microwave blanching to 27.7 g/100 g.•The starch fractions analysis has proved to be sensitive to changes in treatment conditions with varietal difference, likely to affect glycemic response.