The effect of annealing on resistant starch content of different crop types: a systematic review and meta‐analysis study

Abstract

Summary The growing demand for functional foods with a high resistant starch content (per cent RS) could be met by annealing starch modification. Through a meta‐analysis, this study sought to shed light on the effect of annealing on the resistant starch content of various crop types. Twenty‐one studies published between 2000 and 2020 were selected and eighty data points were extracted to be analysed using meta‐essential tools. Hedge’s d Standardised Mean Difference (SMD) was designated for the effect size approach. Resistant starch content was influenced by the botanical origin of the carbohydrate source and the annealing parameters such as moisture content, incubation time and temperature. According to a meta‐analysis of the data collected, the most significant increase in per cent RS is perceived on cereal (SMD: 7.58; 95% CI: 2.88–12.29; P = 0.001). Further analysis revealed that normal wheat had the highest significant per cent RS increase (SMD: 41.56; 95% CI: 19.52–63.61; P = 0.001). Annealing parameters resulted in significant %RS increase were moisture content of 80%, incubation time of 24 h and incubation temperature of 50–54 °C. These results were expected to provide data to optimise per cent RS increase through annealing efficiently.

Annealing processing technique divergently affects starch crystallinity characteristic related to resistant starch content: a literature review and meta‐analysis

“…Faridah et al . (2021) have reported the effect of annealing parameters such as incubation time, temperature and water ration as well as amylose content on the changes of RS due to annealing. The objective of this study was to investigate the effect of annealing on relative crystallinity degree related to RS content based on the type of starch allomorphs using a literature review and meta‐analysis.…”

“…Starch crystallinity is one of the factors affecting RS content during annealing (Ashwar et al, 2016) among other factors such as plant genetics, amylopectin chain distribution and interactions with starch protein and lipid. Faridah et al (2021) have reported the effect of annealing parameters such as incubation time, temperature and water ration as well as amylose content on the changes of RS due to annealing. The objective of this study was to investigate the effect of annealing on relative crystallinity degree related to RS content based on the type of starch allomorphs using a literature review and meta-analysis.…”

“…Starch characteristics and physicochemical properties play important role in starch application in the food industry. One important application of starch depends on its resistant starch (RS) content (Fuentes-Zaragoza et al, 2010). RS is used in the food industry for various purposes such as to increase fiber content in breakfast cereal, noodles or pasta, to provide prebiotic, and to improve bakery products quality (Brown, 2004;Ashwar et al, 2016).…”

Ultrasound and effect on the surface hydrophobicity of proteins: a meta‐analysis

“…Meta‐analysis is a technique to summarise and combines results from multiple studies with a quantitative approach. This method has been chosen because it generates more accurate results than the individual study and analyses the significant parameters (Faridah et al ., 2021a, 2021b). The goals of the meta‐analysis are to obtain new results, synthesise of contradictory results, increase analytical precision, better representation and help in planning and generating new results (Lovatto et al ., 2007).…”

“…A few studies have evaluated the effect of unit operations on modifying properties in foods such as starches (Faridah et al ., 2021a, 2021b), mycotoxin control (Mousavi Khaneghah et al ., 2018; Emadi et al ., 2021), sensory acceptance (Grigor et al ., 2016) and microbiological control in fruit juices (Silva et al ., 2015) through meta‐analysis. To mediate such contrasting results, the aim of this review paper was to assess the impact of ultrasound process parameters on the interfacial properties of proteins by analysing the results of surface hydrophobicity by a meta‐analysis approach.…”