Muhammad Isra, Dimas Andrianto, R. Haryo Bimo Setiarto
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. © 2023 by the authors.
Department of Biology, Universitas Negeri Gorontalo, Gorontalo, 96119, Indonesia; Department of Biochemistry, IPB University, West Java, Bogor, 16680, Indonesia; Research Center for Applied Microbiology, National Research, and Innovation Agency (BRIN) Republic of Indonesia, Cibinong Science Center, Jl. Raya Jakarta-Bogor Km 46, West Java, Cibinong, 16911, Indonesia
Research at a Glance
Register to unlock
Topics & SDG Alignment
Register to unlock
Collaboration
Register to unlock
Author Profile (Selected)
Register to unlock
References Overview
Register to unlock
Journal & Source
Register to unlock
Metadata & Integrity
Register to unlock