*3.7. In Vitro Digestion of Biscuits*

The in vitro digestibility of the starch was determined according to the method of Monro et al. [45] with slight modifications. Briefly, 1 g of the sample was combined with 30 mL of water and 0.8mL of 1M HCl to reach a pH of 2.5, then 1mL of 10% pepsin solution in 0.05M HCl was added. The reaction was carried out for 30 min at 37 ◦C with stirring (130 rpm) to complete gastric digestion. Next, 2mL of 1M NaHCO<sup>3</sup> and 5mL of 0.1 M phosphate buffer (pH 6) were added, followed by 4.6 mg amyloglucosidase and 5mL of 2.5% pancreatin in 0.1 M phosphate buffer (pH 6) to start the small intestinal phase. The tubes were filled with distilled water to a volume of 55 mL. Digesta aliquots measuring 1.0 mL were removed after the gastric phase and at 20, 30, 60, 90, 120, and 180 min from the start of amylolysis, then were each subsequently added to 4mL absolute ethanol in a tube and mixed.
