Using native starch (NS) of Castanopsis carlesi as the control, the properties of two kinds of resistant starch (RS) were studied, including in vitro digestible, structural, paste and probiotic. Results: Compared with C. carlesi NS, both HMT RS (RS sample made by heat-moisture treatment) and AH-HMT RS (RS sample made by a combination of acid hydrolysis and heat-moisture treatments) were the low glycemic index food additives, their RS contents increased significantly. B-type crystal in either HMT RS or AH-HMT RS was dominated, and their average degree of polymerizations (DPs) reduced. As for microstructure, the former presented the rule layer structure, while the latter showed no rules of small layer structure. Whether HMT RS or AH-HMT RS paste can only form low strength gel because their hot viscosity (HV), low viscosity (LV), cold viscosity (CV), breakdown (BD) and setback (SB) decreased significantly, especially the HV, LV and CV value of AH-HMT RS dropped below 14 mPa·s. The onset gelatinization temperature (T_O), peak gelatinization temperature (T_P), concluding gelatinization temperature (T_C) and gelatinization temperature range (T_C-T_O) of HMT RS and AH-HMT RS increased markedly, but their gelatinization enthalpy (ΔH) observably reduced. When HMT RS or AH-HMT RS was used as the sole carbon source, the proliferation effects of the latter on bifidobacteria or Lactobacillus was stronger than that of the former, so did the butyric acid production.