TABLE 1.
Characteristic of included studies.
| No | Study | Source of starch | Water ratio | AC cycle | Heating time (minutes) | Temperature (°C) |
n | RS (% w/w) |
Change of RS (%) | ||
| Heating | Cooling | C (X ± SD) | E (X ± SD) | ||||||||
| 1 | Shah et al. (15) | Rice SR-1 | 1:4 | 2 | 30 | 121 | 4 | 3 | 4.42 ± 0.88 | 30.31 ± 0.79 | 585.75 |
| 2 | Shah et al. (15) | Rice SR-2 | 1:4 | 2 | 30 | 121 | 4 | 3 | 8.26 ± 0.86 | 35.80 ± 0.90 | 333.41 |
| 3 | Shah et al. (15) | Rice Pusa | 1:4 | 2 | 30 | 121 | 4 | 3 | 5.91 ± 0.61 | 32.56 ± 0.63 | 450.93 |
| 4 | Shah et al. (15) | Rice Jhelum | 1:4 | 2 | 30 | 121 | 4 | 3 | 10.94 ± 0.59 | 38.65 ± 0.82 | 253.29 |
| 5 | Sankhon et al. (36) | Parkia seed | 1:4 | 4 | 120 | 110 | 5 | 3 | 28.96 ± 2.00 | 43.06 ± 2.00 | 48.69 |
| 6 | Astuti et al. (37) | Arrowroot | 1:5 | 3 | 15 | 121 | 4 | 3 | 22.56 ± 0.43 | 24.21 ± 2.14 | 7.31 |
| 7 | Kim et al. (38) | Corn | 1:3.5 | 4 | 60 | 121 | 4 | 3 | 0.30 ± 0.00 | 12.20 ± 0.30 | 3966.67 |
| 8 | Giuberti et al. (39) | Sorghum grain | 1:4 | 2 | 30 | 121 | 4 | 3 | 43.70 ± 5.89 | 56.90 ± 5.89 | 30.21 |
| 9 | Shah et al. (15) | Oat Sabzaar | 1:4 | 2 | 30 | 121 | 4 | 3 | 23.90 ± 1.27 | 38.88 ± 1.00 | 62.68 |
| 10 | Shah et al. (15) | Oat SK020 | 1:4 | 2 | 30 | 121 | 4 | 3 | 17.39 ± 0.57 | 29.14 ± 0.61 | 67.57 |
| 11 | Shah et al. (15) | Oat S090 | 1:4 | 2 | 30 | 121 | 4 | 3 | 17.14 ± 0.06 | 25.81 ± 1.04 | 50.58 |
| 12 | Kasote et al. (40) | Pigeon pea | 1:5 | 1 | 60 | 120 | 4 | 3 | 16.86 ± 0.26 | 3.96 ± 0.15 | –76.51 |
| 13 | Kasote et al. (40) | Green gram | 1:5 | 1 | 60 | 120 | 4 | 3 | 11.60 ± 2.42 | 3.16 ± 0.16 | –72.76 |
| 14 | Kasote et al. (40) | Black gram | 1:5 | 1 | 60 | 120 | 4 | 3 | 11.35 ± 0.77 | 4.07 ± 0.15 | –64.14 |
| 15 | Simons et al. (16) | Corn | 1:5 | 1 | 15 | 110 | 4 | 2 | 0.12 ± 0.08 | 8.38 ± 0.11 | 6883.33 |
| 16 | Simons et al. (16) | Great northern bean | 1:5 | 1 | 15 | 110 | 4 | 2 | 40.83 ± 3.11 | 18.33 ± 0.67 | –55.11 |
| 17 | Simons et al. (16) | Pinto bean | 1:5 | 1 | 15 | 110 | 4 | 2 | 43.86 ± 1.56 | 17.13 ± 0.59 | –60.94 |
| 18 | Simons et al. (16) | Black bean | 1:5 | 1 | 15 | 110 | 4 | 2 | 30.52 ± 4.62 | 14.86 ± 0.41 | –51.31 |
| 19 | Simons et al. (16) | Lima bean | 1:5 | 1 | 15 | 110 | 4 | 2 | 60.28 ± 0.64 | 14.88 ± 0.29 | –75.32 |
| 20 | Polesi and Sarmento (41) | Chickpea | 1:10 | 1 | 30 | 121 | 4 | 3 | 31.87 ± 1.35 | 16.35 ± 0.86 | –48.70 |
| 21 | Aparicio-Saguilán et al. (42) | Banana | 1:3.5 | 3 | 60 | 121 | 4 | 3 | 1.51 ± 0.10 | 16.02 ± 0.24 | 960.93 |
n, number of replications; RS, resistant starch; X, mean; SD, standard deviation; C, control (native); E, experiment (treated starch).