## 3 Results and Discussion
### Effect of HPP on RS Content  
#### 3.2.1 Effect of Pressurization Time and Pressure Value on RS Concentration  
RS content was analyzed in unprocessed samples, which were the control samples. The results showed RS contents of 0.96 g/100 g, 1.99 g/100 g, and 1.53 g/100 g, respectively, for beans (Figure 3), chickpeas (Figure 4), and lentils (Figure 5). All RS results were presented in grams/100 g of sample. Statistical analysis of the averages for uncooled bean samples showed that the average RS content for the control sample (unprocessed starch) and samples pressurized at 200 and 400 MPa were significantly higher than the average at 600 MPa (Figure 3b). On the other hand, pressure time in uncooled samples resulted in a decrease in average RS values compared with the control sample (Figure 3a). Meanwhile, a pressure time of 5 min in cooled bean samples resulted in a substantial reduction in RS compared with the control sample, with times of 3, 6, and 9 min (Figure 3c). Figure 3: Effect of pressure time and pressure values on cooled and uncooled bean samples. (**a,b**) Uncooled samples; (**c,d**) cooled samples; control sample—unprocessed starch. Figure 2: Content of total fiber and its fractions in the tested legumes. In the case of chickpeas, statistical analysis of the averages of RS content in uncooled samples treated at 200, 400, and 600 MPa showed a statistically significant effect of pressure (\(p<0.05\)). All averages were different at the accepted level of significance. The lowest average RS content was characterized by the sample treated with 600 MPa pressure. The RS content decreased as the applied pressure increased (Figure 4b). A similar observation was applied to the application of variable time (Figure 4a), as RS content decreased with increasing time in uncooled samples, and the lowest mean was characterized by the sample being subjected to 600 MPa pressure. On the other hand, the cooled chickpeas samples showed a statistically significant effect of both pressure and pressurization time (Figure 4c,d) (\(p<0.05\)), but the relationship was opposite to that of the uncooled samples--as the pressur  
Figure 4: Effect of pressure time and pressure values on cooled and uncooled chickpeas samples. (a,b) Uncooled samples; (c,d) cooled samples; control sample—unprocessed starch. Figure 5: Effect of pressure time and pressure values on cooled and uncooled lentil samples. (a,b) Uncooled samples; (c,d) cooled samples; control sample—unprocessed starch. ization time increased, the RS content increased (Figure 4c). The cooled chickpea samples subjected to increasing pressure showed a decrease in RS compared with the control sample at 200 MPa. Still, applying 400 and 600 MPa pressures resulted in a successively increased RS (Figure 4d). Uncooled lentil samples treated with pressure times of 3, 5, 6, and 9 min (at a constant pressure of 600 MPa) showed a statistically significant effect of pressure time (\(p<0.05\)). All averages were different at the accepted level of significance. The lowest average RS content was characterized by the sample pressurized at 9 min (Figure 5a). On the other hand, the cooled lentil samples showed an increase in the content of mean RS values during pressurization compared with the control sample (Figure 5c). The analysis also showed a statistically significant effect of pressure of 200, 400, and 600 MPa for both cooled and uncooled samples. In uncooled samples, the average RS values were lower after applying pressures of 200, 400, and 600 MPa compared with the control sample (Figure 5b). On the other hand, for cooled samples, an increase in pressure resulted in a statistically significant increase in average RS values, and all averages differed at the accepted level of significance (\(p<0.05\)) (Figure 5d). HPP technology in food processing can be applied to starch products as it modifies non-covalent bonds while having minimal effect on the structure of covalent bonds, allowing for the attainment of desired starch properties.