Effect of Microwave Heat Treatment for Resistant Starch Levels and Prebiotic Properties of High Carbohydrate Foods: Meta-Analysis Study

Abstract

Microwave heat treatment is one of the most widely used starch physical modification techniques in analyzing the increase in resistant starch levels in foodstuffs. However, this technique has varying effects on each type of highcarbohydrate food. This study aims to analyze the type of carbohydrate food that significantly increases the levels of resistant starch and prebiotic properties by the microwave heat treatment technique. This study used 31 articles that were analyzed and selected through the PRISMA guide method from 11.232 selected libraries. Secondary data will be analyzed based on the percentage of Effect Size Hedges’d (standardized mean difference/SMD) and confidence interval (CI) values using OpenMEE software. The meta-analysis results showed that the microwave heat treatment method on high-carbohydrate foods had a significant effect on increasing levels of resistant starch and prebiotic properties (SMD 2.755; 95% CI: 2.106 to 3.403; P<0.001). Based on the meta-analysis results, it can be concluded that the microwave heat treatment technology has a significant effect with a 95% confidence level in increasing levels of resistant starch and prebiotic properties in high-carbohydrate foods.