RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods
1
Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
2
Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA
3
Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(3), 328; https://doi.org/10.3390/foods9030328
Received: 16 January 2020
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Revised: 24 February 2020
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Accepted: 7 March 2020
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Published: 11 March 2020
(This article belongs to the Special Issue Starch Structure, Processing and Digestion)
Noodles are widely consumed in China, which can be cooked in different ways. The effects of different cooking methods (boiling, steaming, microwave heating, stir-frying and frying) on the resistance starch (RS) content and digestive properties (digestion rate, digestibility and estimated glycemic index (eGI) value) of noodles were investigated. The RS content was greatly affected by the cooking time, and it was varied when the noodles were optimally cooked using different cooking methods. The RS contents of the microwaved and stir-fried noodles were relatively high (0.59%–0.99%), but it was lower (0.43%–0.44%) in the boiled and steamed noodles. Microwaved noodles showed the slowest digestion rate and the lowest eGI. Due to the limited water within fried noodles, none RS was found in the fried noodles, whereas stir-fried noodles showed RS5 formation from the XRD and DSC results. Compared with boiled and steamed noodles, the microwaved noodles showed a more compact morphology without porous holes on the surface, whereas fried noodles showed irregular morphology. The results indicated that the digestive properties of noodles made with the same ingredients can be greatly altered by using different cooking methods, and the digestive properties of different cooked noodles are worthy of confirmation using in vivo analysis.
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Keywords:
noodles; resistant starch; cooking methods; in vitro digestion
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MDPI and ACS Style
Tian, Y.; Li, M.; Tang, A.; Jane, J.-L.; Dhital, S.; Guo, B. RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods. Foods 2020, 9, 328. https://doi.org/10.3390/foods9030328
AMA Style
Tian Y, Li M, Tang A, Jane J-L, Dhital S, Guo B. RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods. Foods. 2020; 9(3):328. https://doi.org/10.3390/foods9030328
Chicago/Turabian StyleTian, Yu, Ming Li, Aoxing Tang, Jay-Lin Jane, Sushil Dhital, and Boli Guo. 2020. "RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods" Foods 9, no. 3: 328. https://doi.org/10.3390/foods9030328
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