*2.5. Rapidly and Slowly Digested Starch Contents and In Vitro Glycemic Index (GI) Values*

Rapidly digested starch (RDS) is defined as the part of the starch that is digested within 20 min of food intake and which causes a rapid increase in blood glucose levels. Slowly digested starch (SDS) is the part of the starch that is completely digested in the small intestine, but at a slower rate than RDS, i.e., within 20–120 min of ingestion [45].

the peptide fractions, with baking yielding particularly good results [25].

**Figure 2.** Antioxidant properties of biscuits. C—control sample; M1—modification 1; M2 modification 2; M3—modification 3; MF—mealworm flour. Values followed by a different superscript in a column differ significantly (*p* < 0.05). **Figure 2.** Antioxidant properties of biscuits. C—control sample; M1—modification 1; M2—modification 2; M3—modification 3; MF—mealworm flour. Values followed by a different superscript in a column differ significantly (*p* < 0.05).

*2.5. Rapidly and Slowly Digested Starch Contents and In Vitro Glycemic Index (GI) Values* Rapidly digested starch (RDS) is defined as the part of the starch that is digested within 20 min of food intake and which causes a rapid increase in blood glucose levels. Slowly digested starch (SDS) is the part of the starch that is completely digested in the small intestine, but at a slower rate than RDS, i.e., within 20–120 min of ingestion [45]. Based on the obtained results, it can be concluded that the addition of flour from mealworm affected the changes in rapidly and slowly digested starch contents (Table 4). All samples were found to have more rapidly than slowly digested starch, but the control and modification 3 (M3) samples contained three times more RDS than SDS, whereas the M1 sample contained only about 1.8 times more RDS than SDS. Generally, samples M1 and M2, which contained the highest amounts of mealworm flour, had significantly lower contents of RDS and higher contents of SDS than control, which is desirable for consumers. The dietary benefits attributed to SDS are associated with a slower postprandial rise in blood glucose and glycemia maintenance for longer periods compared to RDS, which results in a rapid rise and then a rapid fall in blood glucose, often to below the initial value Based on the obtained results, it can be concluded that the addition of flour from mealworm affected the changes in rapidly and slowly digested starch contents (Table 4). All samples were found to have more rapidly than slowly digested starch, but the control and modification 3 (M3) samples contained three times more RDS than SDS, whereas the M1 sample contained only about 1.8 times more RDS than SDS. Generally, samples M1 and M2, which contained the highest amounts of mealworm flour, had significantly lower contents of RDS and higher contents of SDS than control, which is desirable for consumers. The dietary benefits attributed to SDS are associated with a slower postprandial rise in blood glucose and glycemia maintenance for longer periods compared to RDS, which results in a rapid rise and then a rapid fall in blood glucose, often to below the initial value due to the increased insulin levels. The prolonged absorption of glucose after consumption of products rich in SDS inhibits the release of free fatty acids from adipose tissue. Reducing their inflow to the liver promotes the faster removal of glucose from the cardiovascular system and consequently leads to a decrease in the serum concentration. These features of SDS give products rich in this component low glycemic index values [46].


due to the increased insulin levels. The prolonged absorption of glucose after consumption of **Table 4.** Rapidly and slowly digested starch contents and in vitro glycemic index values for the biscuits.

documented. The digestibility of starch present in food, especially when subjected to different types of heat treatment, is influenced by the other ingredients present in the food. The other ingredients can include proteins; interactions between proteins and starch are crucial [47]. The addition of edible C—control sample; M1—modification 1; M2—modification 2; M3—modification 3; RDS—rapidly digested starch; SDS—slowly digested starch. Values followed by a different superscript in a column differ significantly (*p* < 0.05).

insects as high-protein foods to bakery products can, therefore, lead increase interactions and also increase the content of slowly digested starch. An in vitro starch hydrolysis method was used in this study to estimate the metabolic glycemic response to food products. The in vitro glycemic index values of the biscuits are shown in Table 4. The addition of mealworm flour to the biscuits did not affect the in vitro glycemic index values. So The effect of the mealworm flour addition on starch digestibility in biscuits has been documented. The digestibility of starch present in food, especially when subjected to different types of heat treatment, is influenced by the other ingredients present in the food. The other ingredients can include proteins; interactions between proteins and starch are crucial [47]. The addition of edible insects as high-protein foods to bakery products can, therefore, lead increase interactions and also increase the content of slowly digested starch.

6

An in vitro starch hydrolysis method was used in this study to estimate the metabolic glycemic response to food products. The in vitro glycemic index values of the biscuits are shown in Table 4. The addition of mealworm flour to the biscuits did not affect the in vitro glycemic index values. So far, no effects of supplementation with edible insects on starch composition, digestibility, and in vitro glycemic index values have been shown in the literature. Further studies on these issues are, therefore, needed to increase the knowledge of food supplementation with edible insects.
