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Phenol is a competitive inhibitor for digestive enzymes, moreover, it can form complexes with starch either inclusion (V-type) or non-inclusion. These complexes can resist enzymatic digestion and are considered as RS type 5. However, phenol is usually bulky and does not easily enter the amylose helix cavity. The dual starch–phenolic complexation was proposed to increase single helix using heat moisture treatment (HMT) altogether with pre-gelatinization. The dual complexation of rice starch and Riceberry extract (HMT-RSP-Riceberry) exhibited the highest V-amylose and % crystallinity (30.8%, 31.5%) compared with native starch (14.5%, 19.8%). The high total phenolic and hydroxycinnamic acid content especially ferulic acid in Riceberry extract were effectively inhibited α-amylase activity. The complexing index of HMT-RSP-Riceberry was double (10.2%) the conventional process (5.1%). The single helix …