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

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.

Formation of Acrylamide Compounds in Food Products from Maillard Reactions: A Review Article

“…Heating food improves its properties by altering molecules with high temperatures, resulting in better shelf life and organoleptic properties, such as colour, texture, and flavour. This process is used in various food products such as fried, baked, roasted, dried, pasteurized, sterilized, and ultra-high temperature-treated foods [1][2][3][4][5].…”