Impact of Cooking Methods on the Nutritional Value and Digestibility of GTN Noodles

A study revealed that the cooking method utilized had a significant effect on the TPC, TAA, and digestive quality of GTN. Boiling was observed to cause the highest loss of TPC and TAA, while steaming was found to preserve TPC and TAA to the greatest extent. Although fried GTN retained high levels of resistant starch and TPC, the high-fat fried GTN should have been approached with caution due to its potential adverse effects on human health. Steaming was identified as the most effective cooking method for preserving the antioxidant activity and improving the digestive quality of the noodles. These findings suggest that variations in cooking methods significantly impacted the digestion characteristics of noodles made with identical ingredients. However, to validate these observations, further in vivo analysis and confirmation were necessary.