Verification of autoclaving-cooling treatment to increase the resistant starch contents in food starches based on meta-analysis result.

ABSTRACT: Autoclaving-cooling is a common starch modification method to increase the resistant starch (RS) content. The effect of this method varies depending on the type of crop and treatment condition used. The objectives of this study were to verify the autoclaving-cooling treatment based on a meta-analysis result and to evaluate the physicochemical properties of modified starches. The meta-analysis study used 10 articles from a total of 1,293 that were retrieved using the PRISMA approach. Meta-analysis showed that the optimal treatments of autoclaving-cooling process that increase the RS content significantly, was in starch samples from the cereal group (corn, oats, rice) (SMD: 19.60; 95% CI: 9.56-29.64; p < 0.001), with water ratio 1:4 (SMD: 13.69; 95% CI: 5.50-21.87; p < 0.001),

SUBMITTER: Faridah DN 

PROVIDER: S-EPMC9343710 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature