Annealing processing technique divergently affects starch crystallinity characteristic related to resistant starch content: a literature review and meta‐analysis

Abstract

Summary Annealing is one of starch physical modification techniques that can increase resistant starch (RS) content. However, the effect of annealing on RS varies based on botanical sources. Starch crystal type and relative crystallinity are two important characteristics of starch. This study aimed to compare the influence of annealing on starch crystallinity and different starch crystal type (A, B and C) and investigate its effect on RS content by literature meta‐analysis study. The literature review was carried out using 22 research articles and 101 data points. The result showed relative crystallinity increase from the highest changes to the lowest, respectively; C‐type crystal (18.98%) followed by B (13.60%) and A‐type crystal (8.17%). Meta‐analysis study results showed a significant increase of RS content on starches with A‐type crystal (SMD = 6.46; 95% CI: 3.22–9.70; P < 0.01) and a positive relationship between the degree of crystallinity and RS content after annealing modification.

Verification of autoclaving-cooling treatment to increase the resistant starch contents in food starches based on meta-analysis result

“…Longer amylopectin branch resulted in more packed double helices structure ( 66 ). It was also observed in annealing modification ( 67 ).…”

Development of a high-throughput starch digestibility assay reveals wide variation among the A. E. Watkins wheat landrace collection

“…Subsequent cooling leads to retrogradation in which starch polymers form crystalline structures that are less digestible (Wang et al, 2015, Corrado et al, 2020). Other intrinsic properties of starch, like its molecular structure can also influence starch digestibility, including the length of its glucan chains and amylose-to-amylopectin ratio (Hazard et al, 2015, Schönhofen et al, 2016, Anugerah et al, 2022).…”