Modulasi Kadar Pati Resisten Berbagai Pangan Karbohidrat melalui Pemanasan Microwave: Meta-Analisis
Article Sidebar
Accepted
8 November 2023
Published
25 December 2023
Keywords:
-
carbohydrate foods, meta-analysis, microwave, resistant starch
Abstract
Starch is extensively utilized in food processing for various purposes. However, the use of native starch is limited due to its unsuitability with processing conditions or products characteristics. Physical modification of starch is commonly employed to enhance the properties of native starch. The physical starch modification using microwave heating is presently developed due to its more efficient energy consumption than that of traditional heating methods. The process of microwave heating followed by cooling has been found to induce the formation of type 3 resistant starch (RS3). However, the effects of microwaving heating towards the the increase of resistant starch contents varies among researchers. For this reason, a meta-analysis was conducted to evaluate the effect of microwave heating on the levels of resistant starch in carbohydrate sources such as cereals, pulses, and tubers. The objective of this study was to analyze the carbohydrate food groups that demonstrated the most significant increase in resistant starch levels due to microwave heating, and to determine the optimal microwave treatment parameters within these food groups using meta-analysis. The findings indicate that microwave heating treatment is particularly effective for cereals, with rice being the most responsive. The most favorable treatment parameters include a power range of 401-600 W, heating time of 60-99 s, and starch moisture content of 40-60%.
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Liu Y, Ragaee S, Marcone MF, Abdel-Aal E-SM. 2020. Effect of different cooking methods and heating solutions on nutritionally-important starch fractions and flatus oligosaccharides in selected pulses. Cereal Chem 97: 1216–1226. https://doi.org/10.1002/cche.10344
Lockyer S, Nugent AP. 2017. Health effects of resis-tant starch. Nutr Bull 42: 10–41. https://doi.org/10.1111/nbu.12244
Lu Z-H, Donner E, Liu Q. 2018. Effect of roasted pea flour/starch and encapsulated pea starch incorporation on the in vitro starch digestibility of pea breads. Food Chem 245: 71–78. https://doi.org/10.1016/j.foodchem.2017.10.037
Mutlu S, Kahraman K, Öztürk S. 2017. Optimization of resistant starch formation from high amylose corn starch by microwave irradiation treatments and characterization of starch preparations. Int J Biol Macromol 95: 635–642. https://doi.org/10.1016/j.ijbiomac.2016.11.097
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Panyoo AE, Emmambux MN. 2017. Amylose–lipid complex production and potential health benefits: A mini-review. Starch/Stärke 69: 1600203. https://doi.org/10.1002/star.201600203
Sjöqvist M, Gatenholm P. 2005. The effect of starch composition on structure of foams prepared by microwave treatment. J Polym Environ 13: 29–37. https://doi.org/10.1007/s10924-004-1213-8.
Tao Y, Yan B, Fan D, Zhang N, Ma S, Wang L, Wu Y, Wang M, Zhao J, Zhang H. 2020. Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties. Trends Food Sci Technol 99: 593-607. https://doi.org/10.1016/j.tifs.2020.02.020
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Wang W, Hu A, Li J, Liu G, Wang M, Zheng J. 2022. Comparison of physicochemical properties and digestibility of sweet potato starch after two modifications of microwave alone and microwave-assisted L-malic acid. Int J Biol Macromol 210: 614-621. https://doi.org/10.1016/j.ijbiomac.2022.04.215
Wei H-X, Liang B-D, Chai Y-R, Xue L-P, Wang X-Q, Yin X-M. 2020. Effect of different heat treatments on physicochemical properties and structural and digestibility of water caltrop starch. Starch/Stärke 72: 1900275. https://doi.org/10.1002/star.201900275
Xu X, Chen Y, Luo Z, Lu X. 2019. Different variations in structures of A- and B-type starches subjected to microwave treatment and their relationships with digestibility. LWT 99: 179–187. https://doi.org/10.1016/j.lwt.2018.09.072
Zailani MA, Kamilah H, Husaini A, Awang Seruji AZR, Sarbini SR. 2022. Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment. Food Hydrocoll 122: 107042. https://doi.org/10.1016/j.foodhyd.2021.107042
Zhang J, Chen F, Liu F, Wang Z-W. 2010. Study on structural changes of microwave heat-moisture treated resistant Canna edulis Ker starch during digestion in vitro. Food Hydrocoll 24: 27–34. https://doi.org/10.1016/j.foodhyd.2009.07.005
Zhang K, Zhao D, Guo D, Tong X, Zhang Y, Wang L. 2021. Physicochemical and digestive properties of A- and B-type granules isolated from wheat starch as affected by microwave-ultrasound and toughening treatment. Int J Biol Macromol 183: 481–489. https://doi.org/10.1016/j.ijbiomac.2021.04.180
Zheng M-Z, Xiao Y, Yang S, Liu H-M, Liu M-H, Yaqoob S, Xu X-Y, Liu J-S. 2020. Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch. Food Sci Nutr 8: 735–743. https://doi.org/10.1002/fsn3.1295
Zhong Y, Liang W, Pu H, Blennow A, Liu X, Guo D. 2019. Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch. Int J Biol Macromol 137: 870–877. https://doi.org/10.1016/j.ijbiomac.2019.07.025
Zhou X, Wang S, Zhou Y. 2021. Study on the structure and digestibility of high amylose Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch‐flavonoid prepared by different methods. J Food Sci 86: 1463-1474. https://doi.org/10.1111/1750-3841.15657
Afandi FA, Wijaya CH, Faridah DN, Suyatma NE, Jayanegara A. 2021. Evaluation of various starchy foods: A systematic review and meta-analysis on chemical properties affecting the glycemic index values based on in vitro and in vivo experiments. Foods 10: 1-28. https://doi.org/10.3390/foods10020364
Alsaffar AA. 2011. Effect of food processing on the resistant starch content of cereals and cereal products – a review. Int J Food Sci Technol 46: 455–462. https://doi.org/10.1111/j.1365-2621.2 010.02529.x
Brahma B, Sit N. 2020. Physicochemical properties and digestibility of heat moisture–treated potato starches for different treatment conditions. Potato Res 63: 367–383. https://doi.org/10.1007/s11540-019-09445-w
Bruce RM, Atungulu GG, Sadaka S, Smith D. 2021. Impact of specific energy input of a 915 MHz microwave dryer on quality, functional, and physicochemical properties of different rice cultivars. Cereal Chem 98: 557–570. https://doi.org/10.1002/cche.10398
Dong J, Huang L, Chen W, Zhu Y, Dun B, Shen R. 2021. Effect of heat-moisture treatments on digestibility and physicochemical property of whole quinoa flour. Foods 10: 3042. https://doi.org/10.3390/foods10123042
Faridah DN, Damaiyanti S, Indrasti D, Jayanegara A, Afandi FA. 2021. Effect of heat moisture treat-ment on resistant starch content among carbohydrate sources: A meta-analysis. Int J Food Sci Technol 57: 1-10. https://doi.org/10.1111/ijfs.15276
Fragkos KC, Tsagris M, Frangos CC. 2014. Publica-tion bias in meta-analysis: confidence intervals for Rosenthal’s Fail-safe number. Int Sch Res Notices 2014: 1–17. https://doi.org/10.1155/2014/825383
Gurevitch J, Koricheva J, Nakagawa S, Stewart G. 2018. Meta-analysis and the science of research analysis. Nature 555: 175-182. https://doi.org/10.1038/nature25753
Huong NTM, Hoa PN, Van Hung P. 2021. Effects of microwave treatments and retrogradation on molecular crystalline structure and in vitro digestibility of debranched mung-bean starches. Int J Biol Macromol 190: 904–910. https://doi.org/10.1016/j.ijbiomac.2021.09.032
Jin Z-C, Wu C, Zhou X-H, He J. 2014. A modified regression method to test publication bias in meta-analyses with binary outcomes. BMC Med Res Methodol 14: 1–9. https://doi.org/10.1186/1471-2288-14-132
Khatun A, Waters DLE, Liu L. 2019. A review of rice starch digestibility: Effect of composition and heat-moisture processing. Starch-Stärke 71: 190 0090. https://doi.org/10.1002/star.201900090
Khurshida S, Deka SC. 2021. Application of micro-wave and hydrothermal treatments for modification of cassava starch of Manipur region, India and development of cookies. J Food Sci Technol 59: 344-354. https://doi.org/10.1007/s13197-021-05020-9
Krupa-Kozak U, Juśkiewicz J, Wronkowska M, Soral-Śmietana M, Zduńczyk Z. 2010. Native and microwaved bean and pea starch preparations: physiological effects on the intestinal ecosystem, caecal tissue and serum lipids in rats. Br J Nutr 103: 118-1126. https://doi.org/10.1017/S0007114509992960
Kim M-J, Oh S-G, Chung H-J. 2017. Impact of heat-moisture treatment applied to brown rice flour on the quality and digestibility characteristics of Korean rice cake. Food Sci Biotechnol 26:1579–1586. https://doi.org/10.1007/s10068-017-0151-x
Li R, Dai L, Peng H, Jiang P, Liu N, Zhang D, Wang C, Li Z. 2021. Effects of microwave treatment on sorghum grains: Effects on the physicochemical properties and in vitro digestibility of starch. J Food Process Eng 44: e13804. https://doi.org/10.1111/jfpe.13804
Li S, Ward R, Gao Q. 2011. Effect of heat-moisture treatment on the formation and physicochemical properties of resistant starch from mung bean (Phaseolus radiatus) starch. Food Hydrocoll 25: 1702–1709. https://doi.org/10.1016/j.foodhyd.2011.03.009
Li Y, Hu A, Wang X, Zheng J. 2019. Physicochemical and in vitro digestion of millet starch: Effect of moisture content in microwave. Int J Biol Macromol 134: 308–315. https://doi.org/10.1016/j.ijbiomac.2019.05.046
Lim S-T, Chang E-H, Chung H-J. 2001. Thermal transition characteristics of heat–moisture treated corn and potato starches. Carbohydr Polym 46: 107–115. https://doi.org/10.1016/S0144-8617(00)00287-3
Liu K, Zhang B, Chen L, Li X, Zheng B. 2019. Hierarchical structure and physicochemical properties of highland barley starch following heat moisture treatment. Food Chem 271: 102–108. https://doi.org/10.1016/j.foodchem.2018.07.193
Liu T, Zhang B, Wang L, Zhao S, Qiao D, Zhang L, Xie F. 2021a. Microwave reheating increases the resistant starch content in cooked rice with high water contents. Int J Biol Macromol 184: 804–811.
https://doi.org/10.1016/j.ijbiomac.2021.06.136
Liu Y, Ragaee S, Marcone MF, Abdel-Aal E-SM. 2020. Effect of different cooking methods and heating solutions on nutritionally-important starch fractions and flatus oligosaccharides in selected pulses. Cereal Chem 97: 1216–1226. https://doi.org/10.1002/cche.10344
Lockyer S, Nugent AP. 2017. Health effects of resis-tant starch. Nutr Bull 42: 10–41. https://doi.org/10.1111/nbu.12244
Lu Z-H, Donner E, Liu Q. 2018. Effect of roasted pea flour/starch and encapsulated pea starch incorporation on the in vitro starch digestibility of pea breads. Food Chem 245: 71–78. https://doi.org/10.1016/j.foodchem.2017.10.037
Mutlu S, Kahraman K, Öztürk S. 2017. Optimization of resistant starch formation from high amylose corn starch by microwave irradiation treatments and characterization of starch preparations. Int J Biol Macromol 95: 635–642. https://doi.org/10.1016/j.ijbiomac.2016.11.097
Page MJ, McKenzie JE, Bossuyt PM, Boutron I, Hoffmann TC, Mulrow CD, Shamseer L, Tetzlaff JM, Akl EA, Brennan SE, Chou R, Glanville J, Grimshaw JM, Hróbjartsson A, Lalu MM, Li T, Loder EW, Mayo-Wilson E, McDonald S, McGuinness LA, Stewart LA, Thomas J, Tricco AC, Welch VA, Whiting P, Moher D. 2021. The PRISMA 2020 statement: An updated guideline for reporting systematic reviews. BMJ 372: n71. https://doi.org/10.1136/bmj.n71
Palupi E, Jayanegara A, Ploeger A, Kahl J. 2012. Comparison of nutritional quality between conventional and organic dairy products: a meta-analysis. J Sci Food Agric 92: 2774–2781. https: //doi.org/10.1002/jsfa.5639
Panyoo AE, Emmambux MN. 2017. Amylose–lipid complex production and potential health benefits: A mini-review. Starch/Stärke 69: 1600203. https://doi.org/10.1002/star.201600203
Sjöqvist M, Gatenholm P. 2005. The effect of starch composition on structure of foams prepared by microwave treatment. J Polym Environ 13: 29–37. https://doi.org/10.1007/s10924-004-1213-8.
Tao Y, Yan B, Fan D, Zhang N, Ma S, Wang L, Wu Y, Wang M, Zhao J, Zhang H. 2020. Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties. Trends Food Sci Technol 99: 593-607. https://doi.org/10.1016/j.tifs.2020.02.020
Techanet N, Kawee-Ai A, Laokuldilok N, Utama-Ang N. 2022. Effect of microwave and infrared heat-ing process on increasing resistant starch type 3 and reducing glycemic index in RD 43 rice. Chiang Mai J Sci 49: 364-376. https://doi.org/10.12982/CMJS.2022.040
Trancoso-Reyes N, Ochoa-Martínez LA, Bello-Pérez LA, Morales-Castro J, Estévez-Santiago R, Olmedilla-Alonso B. 2016. Effect of pre-treat-ment on physicochemical and structural proper-ties, and the bioaccessibility of β-carotene in sweet potato flour. Food Chem 200: 199–205. https://doi.org/10.1016/j.foodchem.2016.01.047
Wallace BC, Lajeunesse MJ, Dietz G, Dahabreh IJ, Trikalinos TA, Schmid CH, Gurevitch J. 2017. OpenMEE: Intuitive, open-source software for meta-analysis in ecology and evolutionary biology. Methods Ecol Evol 8: 941–947. https://doi.org/10.1111/2041-210X.12708
Wang M, Sun M, Zhang Y, Chen Y, Wu Y, Ouyang J. 2019. Effect of microwave irradiation-retrogradation treatment on the digestive and physicochemical properties of starches with different crystallinity. Food Chem 298: 125015. https://doi.org/10.1016/j.foodchem.2019.125015
Wang W, Hu A, Li J, Liu G, Wang M, Zheng J. 2022. Comparison of physicochemical properties and digestibility of sweet potato starch after two modifications of microwave alone and microwave-assisted L-malic acid. Int J Biol Macromol 210: 614-621. https://doi.org/10.1016/j.ijbiomac.2022.04.215
Wei H-X, Liang B-D, Chai Y-R, Xue L-P, Wang X-Q, Yin X-M. 2020. Effect of different heat treatments on physicochemical properties and structural and digestibility of water caltrop starch. Starch/Stärke 72: 1900275. https://doi.org/10.1002/star.201900275
Xu X, Chen Y, Luo Z, Lu X. 2019. Different variations in structures of A- and B-type starches subjected to microwave treatment and their relationships with digestibility. LWT 99: 179–187. https://doi.org/10.1016/j.lwt.2018.09.072
Zailani MA, Kamilah H, Husaini A, Awang Seruji AZR, Sarbini SR. 2022. Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment. Food Hydrocoll 122: 107042. https://doi.org/10.1016/j.foodhyd.2021.107042
Zhang J, Chen F, Liu F, Wang Z-W. 2010. Study on structural changes of microwave heat-moisture treated resistant Canna edulis Ker starch during digestion in vitro. Food Hydrocoll 24: 27–34. https://doi.org/10.1016/j.foodhyd.2009.07.005
Zhang K, Zhao D, Guo D, Tong X, Zhang Y, Wang L. 2021. Physicochemical and digestive properties of A- and B-type granules isolated from wheat starch as affected by microwave-ultrasound and toughening treatment. Int J Biol Macromol 183: 481–489. https://doi.org/10.1016/j.ijbiomac.2021.04.180
Zheng M-Z, Xiao Y, Yang S, Liu H-M, Liu M-H, Yaqoob S, Xu X-Y, Liu J-S. 2020. Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch. Food Sci Nutr 8: 735–743. https://doi.org/10.1002/fsn3.1295
Zhong Y, Liang W, Pu H, Blennow A, Liu X, Guo D. 2019. Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch. Int J Biol Macromol 137: 870–877. https://doi.org/10.1016/j.ijbiomac.2019.07.025
Zhou X, Wang S, Zhou Y. 2021. Study on the structure and digestibility of high amylose Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch‐flavonoid prepared by different methods. J Food Sci 86: 1463-1474. https://doi.org/10.1111/1750-3841.15657
Authors
KarsodimejoS. M., KusnandarF., LioeH. N., & JayanegaraA. (2023). Modulasi Kadar Pati Resisten Berbagai Pangan Karbohidrat melalui Pemanasan Microwave: Meta-Analisis. Jurnal Teknologi Dan Industri Pangan, 34(2), 210-223. https://doi.org/10.6066/jtip.2023.34.2.210
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