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Effect of different cooking conditions on resistant starch and estimated glycemic index of macaroni
Author(s)
Thuy, Nguyen Minh
Van Tai, Ngo
Date Issued
September 1, 2022
Type
Article
Abstract
Resistant starch is a type of carbohydrate that is slowly digested in the small intestine and fermented in the large intestine. Studies have been conducted to investigate the effects of different cooking methods (boiling, steaming, microwave, stir-frying, and deep frying), cooling and freezing on the quality of macaroni prepared with wheat flour and other resistant combinations starch sources. In this study, the in vitro digestibility of macaroni was determined and the glycemic index was estimated. Research results showed that cooking methods (boiling, steaming, microwave, stir-frying, and deep frying) reduced the resistant starch content of macaroni from 3.37 to 66.66%; however, cooling and freezing significantly increased the resistant starch content of macaroni from 6.88 to 24.19% and 9.85 to 37.28%, respectively. Macaroni prepared with the addition of flour/starch containing high levels of resistant starch exhibited a significantly lower estimated glycemic index (44.53–47.10) than the control sample using100% wheat flour (49.31).
Citation
Journal of Applied Biology and Biotechnology, 10(5), 151-157, 2022