Microwave heat treatment is one of the most widely used starch physical modification techniques in analyzing the increase in resistant starch levels in foodstuffs. However, this technique has varying effects on each type of high-carbohydrate food. This study aims to analyze the type of carbohydrate food that significantly increases the levels of resistant starch and prebiotic properties by the microwave heat treatment technique. This study used 31 articles that were analyzed and selected through the PRISMA guide method from 11.232 selected libraries. Secondary data will be analyzed based on the percentage of Effect Size Hedges'd (standardized mean difference/SMD) and confidence interval (CI) values using OpenMEE software. The meta-analysis results showed that the microwave heat treatment method on high-carbohydrate foods had a significant effect on increasing levels of resistant starch and prebiotic properties (SMD 2.755; 95% CI: 2.106 to 3.403; P <0.001). Based on the meta-analysis results, it can be concluded that the microwave heat treatment technology has a significant effect with a 95% confidence level in increasing levels of resistant starch and prebiotic properties in high-carbohydrate foods. Keywords: High carbohydrate foods, Meta-analysis, Microwave heat treatment, Prebiotic properties, Resistant starch

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.

Autoclaving-cooling is a starch physical modification technique widely used to analyze the increase in resistant starch levels in foodstuffs. However, this technique has a different effect on each high-carbohydrate diet. This study investigates the type of carbohydrate food to increase the levels of resistant starch through the autoclaving-cooling process. This study used 31 articles using the PRISMA method. Data were analyzed with Effect Size Hedges'd (standardized mean difference/SMD) and confidence interval (CI) using OpenMEE software. The results showed that the autoclaving-cooling method had a significant effect on increasing levels of resistant starch and prebiotic properties (SMD 6.633; 95% CI: 5.286 to 7.980; p<0.001). In conclusion, this study confirmed that the autoclaving-cooling method had a significant effect with a 95% confidence level in increasing the levels of resistant starch and prebiotic properties of high-carbohydrate foods.

Probiotics are a non-digestible food ingredient that promotes the growth of beneficial microorganisms in the intestines. One of the functional food ingredients, Momala corn flour, is a source of prebiotics with a resistant starch content of 4.42%. This study aimed to improve the prebiotic properties and resistant starch content of modified corn flour (MCF) Momala Gorontalo by using physical, chemical, and enzymatic modification processes. The research methods include physical modification (heat moisture treatment, annealing, autoclaving-cooling cycling, microwave), chemical modification (acid hydrolysis), and enzymatic modification (debranching pullulanase). The results showed that the modified by heat moisture treatment (HMT) increased RS levels 1-fold, annealing modification (ANN) 8.9-fold, autoclaving-cooling one cycle modification (AC-1C) 2.9-fold, autoclaving-cooling two cycles modification (AC-2C) 2.0-fold, microwave modification (MW) 1.3-fold, acid hydrolysis (HA) modification 5.0-fold, and debranching pullulanase (DP) modification 3.8-fold compared with corn flour control without modification. The value of the prebiotic activity of MCF hydrolysed acid (HA) is 0.03, and debranching pullulanase (DP) is 0.02 against Enteropathogenic Escherichia coli (EPEC). The prebiotic effect value of MCF HA and DP were 0.76 and 0.60, respectively. The prebiotic index value of MCF HA and DP were 0.60 and 0.48, respectively. This study confirms that MCF HA and DP are good prebiotic candidates because they have resistant starch content, low starch digestibility, and resistance to simulated gastric fluid hydrolysis than unmodified corn flour.

Debranching is one of the enzymatic modifications of starch widely used in analyzing the increased levels of resistant starch (RS) in foodstuffs. However, this modification has a varying effect on each type of high-carbohydrate food. This study aims to analyze the effect of the debranching pullulanase modification in increasing the levels of RS and prebiotic properties of high-carbohydrate foods. This study used 28 articles that were analyzed and selected through the PRISMA guide method from 10.302 selected libraries. Secondary data will be analyzed based on the percentage of Effect Size Hedges’d (standardized mean difference/ SMD) and confidence interval (CI) values using OpenMEE software. The results showed that the pullulanase debranching enzyme method significantly increased levels of RS and prebiotic properties (SMD 2.395; CI 95% p < 0.001). In conclusion, this study confirmed that the pullulanase debranching enzyme method had a significant effect with a 95% CI in increasing the levels of RS and prebiotic properties of high-carbohydrate foods.