Effect of Debranching Pullulanase for Resistant Starch Levels and Prebiotic Properties of High Carbohydrate Foods: Meta-analysis Study

Abstract

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.