ArticleFrontiers in nutrition2022
Verification of autoclaving-cooling treatment to increase the resistant starch contents in food starches based on meta-analysis result.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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Who cites it
7 citing papers in PubMed, 24 citations in OpenAlex.
- Plasma-Activated Water Primes Black Rice Starch for Amplified Hydrothermal Modification: Structural Insights and Enhanced Digestibility.Journal of food science · 2026Article
- Cutting-edge progress in green technologies for resistant starch type 3 and type 5 preparation: An updated review.Food chemistry: X · 2024Article
- Effect of the Autoclaving-Cooling Cycle on the Chemical, Morphological, Color, and Pasting Properties of Foxtail Millet Starch.Preventive nutrition and food science · 2024Article
- Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities.Polymers · 2024Review
- Harnessing the power of resistant starch: a narrative review of its health impact and processing challenges.Frontiers in nutrition · 2024Review
- The effects of heat-moisture treatment on resistant starch levels in cassava and on fermentation, methanogenesis, and microbial populations in ruminants.Veterinary world · 2023Article
- A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment.Polymers · 2022Review
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Autoclaving-cooling is a common starch modification method to increase the resistant starch (RS) content. The effect of this method varies depending on the type of crop and treatment condition used. The objectives of this study were to verify the autoclaving-cooling treatment based on a meta-analysis result and to evaluate the physicochemical properties of modified starches. The meta-analysis study used 10 articles from a total of 1,293 that were retrieved using the PRISMA approach. Meta-analysis showed that the optimal treatments of autoclaving-cooling process that increase the RS content significantly, was in starch samples from the cereal group (corn, oats, rice) (SMD: 19.60; 95% CI: 9.56-29.64;
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Registered trials
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