Starch Digestion Rates and Resistant Starch Content in Cooked GTN: A Comparative Study of Four Methods

For non-dephenolized GTN, the final starch digestion rates of the four cooking methods were 65.67%, 70.40%, 69.39%, and 66.26%, respectively. The RDS content was highest in boiled GTN and lowest in steamed GTN, while the RS content followed the order of fried > steamed > roasted > boiled, with the RS content of fried GTN exhibiting a significant (P < 0.05) increase compared to the other three methods. For dephenolized GTN, the starch digestion rates of the four dephenolized samples displayed an increasing trend, with the final starch digestion rates being 71.94%, 77.17%, 74.11%, and 76.56%, respectively.