Food industries are using increasing number of native and modified starch to produce various kind of food (Ogungbenle H. N., 2007). Starch modification could provide various characteristic of starch properties that neccessary for making desired characteristic of food products. This article studies the effect of different modification methods (hydroxypropylation, phosphorylation, and acetylation) on properties of edible canna starch (swelling power, solubility, clarity and freeze-thaw stability). The results showed that different method of starch modification (hydroxypropylate, phosphate, acetylate) effected the properties of starch in different ways. Phosphorylation of starch increased the starch swelling power, while hydroxypropylation and acetylation reduced this value. All three modification method improved the solubility and clarity of modified starch, especially acetylation method. Native edible canna starch had low freeze-thaw stability and three modification methods increased freeze-thaw stability, even after 5th freeze-thaw cycle. There was no clear distintive in freeze-thaw stability of 3 kinds of modified edible canna starch. By PCA analysis, edibla canna starch phosphate (PS) was characterised by swelling power, while edible canna starch acetylate (AS) was characterised by clarity and solubility.