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

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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Bibliographic Details
Main Authors:	Hua Li, Yurong Mao, Danni Ma, Ruixin Liu, Sirithon Siriamornpun
Format:	Article
Language:	English
Published:	MDPI AG 2024-01-01
Series:	Foods
Subjects:	phenolic acid DPPH radical scavenging ability ABTS radical scavenging ability resistant starch starch digestion glycemic index
Online Access:	https://www.mdpi.com/2304-8158/13/2/230

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