Enhancing resistant starch in foods through organic acid intervention: A meta-analysis on thermal properties, nutrient composition, and in vitro starch digestibility
2024
Mardiah Rahmadani | Anisha Ayuning Tryas | Irwan Susanto | Nahrowi Nahrowi | Lilis Khotijah | Anuraga Jayanegara
One of the promising ways to enhance resistant starch (RS), which is safer and available in food-grade form, is to use organic acids. Several studies have reported the effect of the organic acids (OAs) intervention on RS content of foods, but the results have not been quantitatively summarized yet. Therefore, this study aimed to evaluate such OAs interventions using a meta-analysis method. A total of 18 articles with 86 comparisons between the control and experimental (OAs intervention) groups were included as a database in this meta-analysis. The results revealed that the modification of RS with OAs significantly decreased (P < 0.01) the degree of polymerization, pasting temperature, and nutrient composition (ash, crude protein, and neutral detergent fiber). In contrast, the thermal properties were unaffected, whereas enthalpy gelatinization significantly decreased (P < 0.001). Modified starch with OA successfully increased RS (P < 0.001) and decreased rapidly digestible starch (P < 0.001). The hydroxyl acid group (malic acid and citric acid) was the most effective OAs for increasing the RS values of foods. The subgroup meta-analysis revealed that the order of RS increase after treatment with OAs was pulses > tubers > cereals. The RS content of both the flour and starch samples was enhanced (P < 0.01) by OAs treatment. This study also revealed that the dual modification of OAs with annealing or heat-moisture treatment resulted in a higher RS (P < 0.001) than that of OAs alone.
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