The present study investigated the impact of different cooking methods including steaming boiling roasting and frying on the total phenolic content TPC in vitro antioxidant activity and digestibility

The present study investigated the impact of different cooking methods, including steaming, boiling, roasting, and frying, on the total phenolic content (TPC), in vitro antioxidant activity, and digestibility of green tea noodles (GTN). The study was conducted under optimal cooking time (OCT) conditions. Results showed that all cooking methods reduced the TPC and in vitro antioxidant activity in GTN compared to raw GTN. Boiling reduced the TPC of GTN from 3.07mg/g in fresh noodles to 1.37mg/g, and DPPH, ABTS, and total reducing power were reduced by 12.30 %, 20.09 %, and 20.51 %, respectively. The application of an in vitro digestion system indicated that boiled GTN had the highest content of rapidly digestible starch (RDS) but the lowest content of resistant starch (RS), resulting in the highest digestion rate and the highest glycemic index (GI). Although fried GTN provided the highest RS content, it also had the highest fat content, which may lead to health problems with regular consumption. Steaming preserved most of the phenolic compounds in GTN, making it a relatively healthy way of consumption compared to fried GTN.