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EFFECT OF AUTOCLAVING-COOLING ON RESISTANT STARCH CONTENT AND PREBIOTIC PROPERTIES OF HIGH CARBOHYDRATE FOODS: META-ANALYSIS STUDY
Muhammad Isra1, Dimas Andrianto2, R. Haryo Bimo Setiarto3.
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.
Affiliation:
- Department of Biology, Universitas Negeri Gorontalo, Gorontalo, 96119, Indonesia, Indonesia
- Department of Biochemistry, IPB University, Bogor, 16680, West Java, Indonesia, Indonesia
- ResearchCenter for Applied Microbiology, National Research, and Innovation Agency (BRIN), Jl. Raya Jakarta-Bogor Km 46, Cibinong Science Center, Bogor16911, West Java, Indonesia, Indonesia
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Indexation |
Indexed by |
MyJurnal (2021) |
H-Index
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6 |
Immediacy Index
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0.000 |
Rank |
0 |
Indexed by |
Scopus 2020 |
Impact Factor
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CiteScore (1.4) |
Rank |
Q3 (Engineering (all)) |
Additional Information |
SJR (0.191) |
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