It has been reported that GI and RS are negatively correlated Annison and Topping 1994 which is consistent with our research results The cooking process of noodles can change the semi-crystalline stru

It was reported that GI and RS were negatively correlated (Annison and Topping, 1994), which was consistent with our research results. The cooking process of noodles could change the semi-crystalline structure, thus affecting the degree of starch digestion. During boiling, heat penetrated the entire GTN sample. Hydrogen bonds within starch molecules began to break and attach to more water molecules, causing starch to expand and gelatinize. After GTN was fully gelatinized, the semi-crystalline structure of starch was destroyed into an amorphous structure, which was easily digested by starch-degrading enzymes. The RS content of fried GTN was the highest, which might have formed a starch-lipid complex.