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      Effect heat moisture treatment for resistant starch levels and prebiotic properties of high carbohydrate food: meta-analysis study

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      Food Research
      Rynnye Lyan Resources

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          Abstract

          Heat moisture treatment is one of the physical modification techniques of starch that is widely used in assessing the increase in resistant starch levels in foodstuffs. However, this technique has different effects on each type of high-carbohydrate food. This study aimed to analyze the type of carbohydrate food that has a significant effect in increasing the levels of resistant starch and prebiotic properties by heat moisture treatment techniques. This study used fourteen articles which were analyzed and selected through the PRISMA guide method from a total of 531 articles obtained. The data was analyzed based on the percentage value of the Hedges’ effect size (standardized mean difference/SMD) and the value of the confidence interval (CI) using the OpenMEE software. The meta-analysis showed that the heat moisture treatment method on high-carbohydrate foods had a significant effect on increasing the levels of resistant starch and prebiotic properties (SMD 4.045; 95% CI: 2.301 to 5.788; p<0.001). The conclusion of this meta-analysis was that heat moisture treatment had a significant effect with a 95% confidence level in increasing resistant starch levels and prebiotic properties in high-carbohydrate foods.

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          Author and article information

          Contributors
          Journal
          Food Research
          Food Res.
          Rynnye Lyan Resources
          25502166
          25502166
          January 11 2023
          January 11 2023
          February 3 2023
          February 3 2023
          : 7
          : 1
          : 144-150
          Article
          10.26656/fr.2017.7(1).928
          9eebc5d0-1372-4873-a05a-9caaea8027f5
          © 2023
          History

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