EFFECT OF AUTOCLAVING-COOLING ON RESISTANT STARCH CONTENT AND PREBIOTIC PROPERTIES OF HIGH CARBOHYDRATE FOODS: META-ANALYSIS STUDY

Autoclaving-cooling is a starch physical modification technique widely used to analyze the increase in resistant levels foodstuffs. However, this has different effect on each high-carbohydrate diet. This study investigates type of carbohydrate food through autoclaving-cooling process. 31 articles using PRISMA method. Data were analyzed with Effect Size Hedges'd (standardized mean difference/SMD) and confidence interval (CI) OpenMEE software. The results showed that method had significant increasing prebiotic properties (SMD 6.633; 95% CI: 5.286 7.980; p<0.001). In conclusion, confirmed level foods.