Resistant starch (RS) can be generated through heat moisture treatment (HMT). The HMT was conducted by modifying starch using different ratio of moisture content, high temperature and heating time. A number of studies showed that the effects of HMT on RS contents in cereals, pulses, tubers and fruits were inconsistent. This study aimed to analyse the impact of HMT on RS level in various carbohydrate sources through a meta-analysis approach. Study selection was conducted with the PRISMA method. There were 21 relevant studies and 67 data used for meta-analysis. The database was analysed by using Hedges' d. The results showed that there was a significant impact of HMT on RS level of cereals, especially wheat. The highest increase in RS levels for various carbohydrate sources in starch was influenced by the interaction of treatment between water content at 15â‰¤x<25%, heating time at 0.25< xâ‰¤6 h and temperature at 120â‰¤xâ‰¤130 Â°C....
Effect of heat moisture treatment on resistant starch content among carbohydrate sources: a meta-analysis.
SEAFAST Center IPB, Department of Food Technology, Faculty of Agricultural Technology, IPB University, Bogor, 16880 Indonesia. E-mail firstname.lastname@example.org
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Nur Faridah, D., Sanaz Damaiyanti, Dias Indrasti, Anuraga Jayanegara, Ahmad Afandi, F.; Effect of heat moisture treatment on resistant starch content among carbohydrate sources: a meta-analysis.. IFIS Food and Health Sciences Database 2022; doi:
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