Probiotics are a non-digestible food ingredient that promotes the growth

of beneficial microorganisms in the intestines. One of the functional food ingredients,

Momala corn flour, is a source of prebiotics with a resistant starch content of 4.42%.

Thi s study aimed to improve the prebiotic properties and resistant starch content of

modified corn flour (MCF) Momala Gorontalo by using physical, chemical, and

enzymatic modification processes. The research methods include physical modification

(heat moisture treatment, annealing, autoclaving-cooling cycling, microwave), chemical

modification (acid hydrolysis), and enzymatic modification (debranching pullulanase). The

results showed that the modified by heat moisture treatment (HMT) increased RS

levels 1-fold, annealing modification (ANN) 8.9-fold, autoclaving-cooling one cycle

modification (AC-1C) 2.9-fold, autoclaving-cooling two cycles modification (AC-2C) 2.0-

fold, microwave modification (MW) 1.3-fold, acid hydrolysis (HA) modification 5.0-fold,

and debranching pullulanase (DP) modification 3.8-fold compared with corn flour control

without modification. The value of the prebiotic activity of MCF hydrolysed acid (HA) is

0.03, and debranching pullulanase (DP) is 0.02 against Enteropathogenic Escherichia

coli (EPEC). The prebiotic effect value of MCF HA and DP were 0.76 and 0.60,

respectively. The prebiotic index value of MCF HA and DP were 0.60 and 0.48,

respectively. This study confirms that MCF HA and DP are good prebiotic candidates

because they have resistant starch content, low starch

digestibility, and resistance to simulated gastric fluid hydrolysis than unmodified corn flour.

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Annealing treatment is a physical modification technique widely used to increase resistant

starch levels in foodstuffs. Annealing technique (ANN) is a modification carried out using a large

concentration of water (more than 40%) and given heat treatment below the starch gelatinization

temperature. This study aims to analyze the types of carbohydrate foods that significantly affect the

content of resistant starch and prebiotic properties by means of annealing treatment techniques. The

PRISMA guidance method was used, which used 1038 researched and selected articles to produce 30

articles. The data is formulated based on the percentage value of the Hedges'd Effect Size (standardized

mean difference/SMD) and the confidence interval (CI) value using the help of OpenMEE software.

The meta-analysis revealed that the annealing technique significantly increased the resistant starch

content and prebiotic properties in high-carbohydrate foods (SMD 15.289; 95% CI: 11.860 to 18.719;

p<0.001). This meta–analysis study concluded that the annealing treatment technique significantly

improved based on a 95% confidence level to increase resistant starch content and prebiotic properties

in high carbohydrate foods.

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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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