Enhancing resistant starch in foods through organic acid intervention: A meta-analysis on thermal properties, nutrient composition, and in vitro starch digestibility

Abstract

One of the promising ways to enhance resistant starch (RS), which is safer and available in food-grade form, is to use organic acids. Several studies have reported the effect of the organic acids (OAs) intervention on RS content of foods, but the results have not been quantitatively summarized yet. Therefore, this study aimed to evaluate such OAs interventions using a meta-analysis method. A total of 18 articles with 86 comparisons between the control and experimental (OAs intervention) groups were included as a database in this meta-analysis. The results revealed that the modification of RS with OAs significantly decreased (P tubers > cereals. The RS content of both the flour and starch samples was enhanced (P < 0.01) by OAs treatment. This study also revealed that the dual modification of OAs with annealing or heat-moisture treatment resulted in a higher RS (P < 0.001) than that of OAs alone.

Keywords

• Food
• In vitro
• meta-Analysis
• Organic acid
• Resistant starch