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A Meta‐Analysis Study: The Impact of Amylose Content on Resistant Starch Levels in Carbohydrate Sources with Heat Moisture Treatment

Sanaz Damaiyanti, Didah Nur Faridah, Dias Indrasti, Anuraga Jayanegara, Frendy Ahmad Afandi

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Abstract

Abstract Heat moisture treatment (HMT) is a physical starch modification method, and one of its applications is to change resistant starch (RS) level. Previous studies have found that amylose content can increase RS level with HMT. Using a meta‐analysis approach, this study evaluates the effect of amylose content on RS level of various carbohydrate sources using HMT. From 24 relevant studies in the meta‐analysis, 102 sets of data are analyzed using effect size hedges'd. A significant increase in RS level is shown at 20% < x ≤ 30%, of amylose content in starch and flour groups. However, there is no significant impact at the amylose content of 0% ≤ x ≤ 10%, 10% < x ≤ 20%, and 30% < x ≤ 40%, x > 40% in the starch group and x > 40% in the flour group.

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What this paper is about

Abstract Heat moisture treatment (HMT) is a physical starch modification method, and one of its applications is to change resistant starch (RS) level. Previous studies have found that amylose content can increase RS level with HMT. Using a meta‐analysis approach, this study evaluates the effect of amylose content on RS level of various carbohydrate sources using HMT. From 24 relevant studies in the meta‐analysis, 102 sets of data are analyzed using effect size hedges'd. A significant increase in RS level is shown at 20% < x ≤ 30%, of amylose content in starch and flour groups. However, there is no significant impact at the amylose content of 0% ≤ x ≤ 10%, 10% < x ≤ 20%, and 30% < x ≤ 40%, x > 40% in the starch group and x > 40% in the flour group.

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Available abstract

Abstract Heat moisture treatment (HMT) is a physical starch modification method, and one of its applications is to change resistant starch (RS) level. Previous studies have found that amylose content can increase RS level with HMT. Using a meta‐analysis approach, this study evaluates the effect of amylose content on RS level of various carbohydrate sources using HMT. From 24 relevant studies in the meta‐analysis, 102 sets of data are analyzed using effect size hedges'd. A significant increase in RS level is shown at 20% < x ≤ 30%, of amylose content in starch and flour groups. However, there is no significant impact at the amylose content of 0% ≤ x ≤ 10%, 10% < x ≤ 20%, and 30% < x ≤ 40%, x > 40% in the starch group and x > 40% in the flour group.

Key concepts: Amylose, Starch, Resistant starch, Food science, Carbohydrate, Chemistry, Water content, Moisture

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