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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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.

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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.

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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.

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