Effect of lintnerization (acid hydrolysis) on resistant starch levels and prebiotic properties of high carbohydrate foods: A meta-analysis study
Lintnerization (acid hydrolysis) is a chemical modification technique widely used to increase in the resistant starch levels in carbohydrate foods. However, this technique has different effects on each type of high-carbohydrate diet. This study aimed to analyze by type carbohydrate foods in which...
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| Format: | Article |
| Language: | English |
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Prince of Songkla University
2022-10-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | https://sjst.psu.ac.th/journal/44-5/23.pdf |
| _version_ | 1797839712677789696 |
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| author | Muhammad Isra Dimas Andrianto R. Haryo Bimo Setiarto |
| author_facet | Muhammad Isra Dimas Andrianto R. Haryo Bimo Setiarto |
| author_sort | Muhammad Isra |
| collection | DOAJ |
| description | Lintnerization (acid hydrolysis) is a chemical modification technique widely used to increase in the resistant starch
levels in carbohydrate foods. However, this technique has different effects on each type of high-carbohydrate diet. This study
aimed to analyze by type carbohydrate foods in which the levels of resistant starch are increased by lintnerization. This study
used 26 articles following the PRISMA method. The data were analyzed by Effect Size Hedges'd (standardized mean
difference/SMD) and confidence interval (CI) using OpenMEE software. The results showed that the lintnerization of food
significantly increased levels of resistant starch and prebiotic properties (SMD 8.813; 95% CI: 6.566 to 11.060; p<0.001). In
conclusion, this study confirmed that linearization had a significant effect with a 95% confidence level in increasing the levels of
resistant starch and prebiotic properties of high-carbohydrate foods.
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| first_indexed | 2024-04-09T16:02:35Z |
| format | Article |
| id | doaj.art-1c92dcde909840a4afb8111f9d44d42a |
| institution | Directory Open Access Journal |
| issn | 0125-3395 |
| language | English |
| last_indexed | 2024-04-09T16:02:35Z |
| publishDate | 2022-10-01 |
| publisher | Prince of Songkla University |
| record_format | Article |
| series | Songklanakarin Journal of Science and Technology (SJST) |
| spelling | doaj.art-1c92dcde909840a4afb8111f9d44d42a2023-04-25T09:40:41ZengPrince of Songkla UniversitySongklanakarin Journal of Science and Technology (SJST)0125-33952022-10-014451331133810.14456/sjst-psu.2022.173Effect of lintnerization (acid hydrolysis) on resistant starch levels and prebiotic properties of high carbohydrate foods: A meta-analysis studyMuhammad Isra0Dimas Andrianto1R. Haryo Bimo Setiarto2Department of Biology, Universitas Negeri Gorontalo, Gorontalo, 96119, IndonesiaDepartment of Biochemistry, IPB University, Bogor, West Java, 16680 IndonesiaResearch Center for Applied Microbiology, National Research and Innovation Agency (BRIN), Cibinong Science Center, Cibinong, West Java, 16911 IndonesiaLintnerization (acid hydrolysis) is a chemical modification technique widely used to increase in the resistant starch levels in carbohydrate foods. However, this technique has different effects on each type of high-carbohydrate diet. This study aimed to analyze by type carbohydrate foods in which the levels of resistant starch are increased by lintnerization. This study used 26 articles following the PRISMA method. The data were analyzed by Effect Size Hedges'd (standardized mean difference/SMD) and confidence interval (CI) using OpenMEE software. The results showed that the lintnerization of food significantly increased levels of resistant starch and prebiotic properties (SMD 8.813; 95% CI: 6.566 to 11.060; p<0.001). In conclusion, this study confirmed that linearization had a significant effect with a 95% confidence level in increasing the levels of resistant starch and prebiotic properties of high-carbohydrate foods. https://sjst.psu.ac.th/journal/44-5/23.pdflintnerizationmeta-analysismodified starchprebiotic propertiesresistant starch |
| spellingShingle | Muhammad Isra Dimas Andrianto R. Haryo Bimo Setiarto Effect of lintnerization (acid hydrolysis) on resistant starch levels and prebiotic properties of high carbohydrate foods: A meta-analysis study Songklanakarin Journal of Science and Technology (SJST) lintnerization meta-analysis modified starch prebiotic properties resistant starch |
| title | Effect of lintnerization (acid hydrolysis) on resistant starch levels and prebiotic properties of high carbohydrate foods: A meta-analysis study |
| title_full | Effect of lintnerization (acid hydrolysis) on resistant starch levels and prebiotic properties of high carbohydrate foods: A meta-analysis study |
| title_fullStr | Effect of lintnerization (acid hydrolysis) on resistant starch levels and prebiotic properties of high carbohydrate foods: A meta-analysis study |
| title_full_unstemmed | Effect of lintnerization (acid hydrolysis) on resistant starch levels and prebiotic properties of high carbohydrate foods: A meta-analysis study |
| title_short | Effect of lintnerization (acid hydrolysis) on resistant starch levels and prebiotic properties of high carbohydrate foods: A meta-analysis study |
| title_sort | effect of lintnerization acid hydrolysis on resistant starch levels and prebiotic properties of high carbohydrate foods a meta analysis study |
| topic | lintnerization meta-analysis modified starch prebiotic properties resistant starch |
| url | https://sjst.psu.ac.th/journal/44-5/23.pdf |
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