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.

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