在大气压下煮水(CAP)和在高压下煮水(CHP)是两种流行的中国煮粥的家庭烹饪方法。在这项研究中,我们旨在评估这两种方法对酚酸组成的影响,抗氧化活性,和小黑麦粥的淀粉消化率。CHP样品中总游离和总结合酚酸的含量是CAP对应物的1.3和1.6倍,分别,尽管这两个样本的DPPH和ABTS值相当。CAP比CHP诱导更多的小块淀粉,CHP样品的糊化焓比CAP高19%。两种烹饪方法都增加了淀粉的消化率,而CHP样本(58.84)的GI低于CAP(61.52)。这些结果可能会促进黑小麦在健康主食中的应用。
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.