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Effect of lintnerization (acid hydrolysis) on resistant starch levels andprebiotic properties of high carbohydrate foods: A meta-analysis study |
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| รหัสดีโอไอ | |
| Creator | 1. Muhammad Isra 2. Dimas Andrianto 3. R. Haryo Bimo Setiarto |
| Title | Effect of lintnerization (acid hydrolysis) on resistant starch levels andprebiotic properties of high carbohydrate foods: A meta-analysis study |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2022 |
| Journal Title | Songklanakarin Journal of Science an Technology (SJST) |
| Journal Vol. | 44 |
| Journal No. | 5 |
| Page no. | 1331-1338 |
| Keyword | lintnerization, meta-analysis, modified starch, prebiotic properties, resistant starch |
| URL Website | https://sjst.psu.ac.th/ |
| ISSN | 0125-3395 |
| Abstract | Lintnerization (acid hydrolysis) is a chemical modification technique widely used to increase in the resistant starchlevels in carbohydrate foods. However, this technique has different effects on each type of high-carbohydrate diet. This studyaimed to analyze by type carbohydrate foods in which the levels of resistant starch are increased by lintnerization. This studyused 26 articles following the PRISMA method. The data were analyzed by Effect Size Hedges'd (standardized meandifference/SMD) and confidence interval (CI) using OpenMEE software. The results showed that the lintnerization of foodsignificantly increased levels of resistant starch and prebiotic properties (SMD 8.813; 95% CI: 6.566 to 11.060; p<0.001). Inconclusion, this study confirmed that linearization had a significant effect with a 95% confidence level in increasing the levels ofresistant starch and prebiotic properties of high-carbohydrate foods. |
