Resistant starch content of dual modification autoclaving‐cooling and pullulanase debranching on various carbohydrate sources: a systematic review

• Published in: International journal of food science & technology Vol. 58; no. 12; pp. 6890 - 6901
• Main Authors: Oktaviani, Sulha Rahmi, Faridah, Didah Nur, Wulandari, Nur, Afandi, Frendy Ahmad, Jayanegara, Anuraga
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.12.2023
• Subjects: Autoclaving; Carbohydrates; Cooling; Functional foods & nutraceuticals; Heating; Pullulanase; Starch; Systematic review
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.16525

Summary Resistant starch has a low glycaemic index and is commonly used in functional food development. Resistant starch type III can be produced through the combination of enzymatic debranching and the hot and cold cycle method, which is known as autoclaving‐cooling. The study showed that the dual modification of autoclaving‐cooling and pullulanase debranching can increase the resistant starch content, but it also depends on the carbohydrate source and the condition during the modification process. The study aims to determine the effects of pullulanase debranching and autoclaving‐cooling on resistant starch levels through a systematic review approach and produced 17 studies with 124 data. This dual‐modification study showed that 93.5% of data experienced in resistant starch increase while 6.5% experienced a decrease in resistant starch. The factors that should be considered were cooling/heating temperature and cooling/heating time, the number of cycles, the modification process sequence and enzyme concentration as well as temperature and hydrolysis time. Pullulanase debranching and autoclaving‐cooling dual modification with the highest resistant starch content was found on the chestnut starch sample (64.60%) with autoclave heating process (120 °C, 30 min), followed by debranching process (9 U/g, 50 °C, 10 h) and stored at 4 °C for 24 h.