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.

PDF