Resistant starch is a type of carbohydrate that is slowly digested in the small intestine and fermented in the
large intestine. Studies have been conducted to investigate the effects of different cooking methods (boiling,
steaming, microwave, stir-frying, and deep frying), cooling and freezing on the quality of macaroni prepared with
wheat flour and other resistant combinations starch sources. In this study, the in vitro digestibility of macaroni
was determined and the glycemic index was estimated. Research results showed that cooking methods (boiling,
steaming, microwave, stir-frying, and deep frying) reduced the resistant starch content of macaroni from 3.37 to
66.66%; however, cooling and freezing significantly increased the resistant starch content of macaroni from 6.88
to 24.19% and 9.85 to 37.28%, respectively. Macaroni prepared with the addition of flour/starch containing high
levels of resistant starch exhibited a significantly lower estimated glycemic index (44.53–47.10) than the control
sample using100% wheat flour (49.31).