Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling
Water boiling under atmospheric pressure (CAP) and water boiling under high pressure (CHP) are two popular domestic cooking methods for Chinese porridge making. In this study, we aimed to evaluate the effects of these two methods on the phenolic acid composition, antioxidant activity, and starch dig...
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| Format: | Article |
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MDPI AG
2024-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/2/230 |
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| author | Hua Li Yurong Mao Danni Ma Hua Li Ruixin Liu Sirithon Siriamornpun |
| author_facet | Hua Li Yurong Mao Danni Ma Hua Li Ruixin Liu Sirithon Siriamornpun |
| author_sort | Hua Li |
| collection | DOAJ |
| description | Water boiling under atmospheric pressure (CAP) and water boiling under high pressure (CHP) are two popular domestic cooking methods for Chinese porridge making. In this study, we aimed to evaluate the effects of these two methods on the phenolic acid composition, antioxidant activity, and starch digestibility of triticale porridges. The contents of total free and total bound phenolic acids in the CHP sample were 1.3 and 1.6 times higher than those in the CAP counterpart, respectively, although the DPPH and ABTS values of these two samples were comparable. CAP induced more small pieces of starch than CHP, and the gelatinization enthalpy was 19% higher in the CHP sample than that in the CAP. Both cooking methods increased the starch digestibility, while the CHP sample (58.84) showed a lower GI than the CAP (61.52). These results may promote the application of triticale in health-promoting staple foods. |
| first_indexed | 2024-03-08T09:55:05Z |
| format | Article |
| id | doaj.art-a0b9e24f848b476794c8ddaa9da1c5f2 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T09:55:05Z |
| publishDate | 2024-01-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-a0b9e24f848b476794c8ddaa9da1c5f22024-01-29T13:52:05ZengMDPI AGFoods2304-81582024-01-0113223010.3390/foods13020230Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure BoilingHua Li0Yurong Mao1Danni Ma2Hua Li3Ruixin Liu4Sirithon Siriamornpun5Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, ChinaDepartment of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, ChinaDepartment of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, ChinaDepartment of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, ChinaDepartment of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, ChinaResearch Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai 44150, ThailandWater boiling under atmospheric pressure (CAP) and water boiling under high pressure (CHP) are two popular domestic cooking methods for Chinese porridge making. In this study, we aimed to evaluate the effects of these two methods on the phenolic acid composition, antioxidant activity, and starch digestibility of triticale porridges. The contents of total free and total bound phenolic acids in the CHP sample were 1.3 and 1.6 times higher than those in the CAP counterpart, respectively, although the DPPH and ABTS values of these two samples were comparable. CAP induced more small pieces of starch than CHP, and the gelatinization enthalpy was 19% higher in the CHP sample than that in the CAP. Both cooking methods increased the starch digestibility, while the CHP sample (58.84) showed a lower GI than the CAP (61.52). These results may promote the application of triticale in health-promoting staple foods.https://www.mdpi.com/2304-8158/13/2/230phenolic acidDPPH radical scavenging abilityABTS radical scavenging abilityresistant starchstarch digestionglycemic index |
| spellingShingle | Hua Li Yurong Mao Danni Ma Hua Li Ruixin Liu Sirithon Siriamornpun Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling Foods phenolic acid DPPH radical scavenging ability ABTS radical scavenging ability resistant starch starch digestion glycemic index |
| title | Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling |
| title_full | Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling |
| title_fullStr | Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling |
| title_full_unstemmed | Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling |
| title_short | Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling |
| title_sort | impact of cooking methods on phenolic acid composition antioxidant activity and starch digestibility of chinese triticale porridges a comparative study between atmospheric pressure and high pressure boiling |
| topic | phenolic acid DPPH radical scavenging ability ABTS radical scavenging ability resistant starch starch digestion glycemic index |
| url | https://www.mdpi.com/2304-8158/13/2/230 |
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