*3.1. Chemicals, Reagents, and Biscuit Ingredients*

Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid), ABTS (2,2<sup>0</sup> -azino-bis(3 ethylbenzothiazoline-6-sulfonic acid), DPPH (2,2-diphenyl-1-picrylhydrazyl), dinitrosalicylic acid, pepsin from porcine gastric mucosa (cat no. 10080, 250 U/Mg), pancreatin from porcine pancreas (cat no. P1750), amyloglucosidase (cat no. 10115, 70 U/Mg), and invertase (cat no. I4504, 300 U/Mg) were purchased from Sigma-Aldrich Company, Ltd. (St Louis, MO, USA). The D-glucose assay kit (GOPOD format) was obtained from Megazyme International (Wicklow, Ireland). All other chemicals used were of analytical grade.

Wheat flour (type 500), sugar, eggs, and butter (80% fat, including 55% saturated fatty acids) were purchased from a local market. The *Tenebrio molitor* mealworms (Linnaeus, Coleoptera: Tenebrionidae) (larvae) were obtained from a local breeder (Lublin, Poland). The insects were fasted for two days to empty their digestive tract, then they were frozen for 24 h at −18 ◦C and lyophilized. Afterward, the insects were ground in a laboratory grinder (IKA A11 basic) to obtain flour. In order to obtain a uniform particle size, the flour was passed through a 20 mesh sieve, then the flour was analyzed (protein: 54.6 ± 2.2% d.w.; fat: 29.47 ± 1.95% d.w.; ash: 3.89 ± 0.8% d.w.; carbohydrates: 12.04 ± 0.96% d.w.; moisture: 4.72 ± 0.12%; energetic value: 532 ± 4.2 kcal/100g d.w. or 2223 ± 13.5 kJ/100g d.w). All analyses were performed within two weeks of the preparation of the flour, during which time it was stored in an airtight container at −18 ◦C. All chemicals and reagents used were of analytical grade.
