## 4 Discussion
Each of the polyphenols was added separately to the starch before and after its pasting. From a technological point of view, it is more useful to check the parameters when the addition of the polyphenol follows the starch pasting. At the same time, from a chemical point of view, it is better to add the polyphenol before the starch is pasted since polyphenols are not resistant to high temperatures [54]. A review of the literature reveals a dearth of information regarding starch nutritional fraction content and the glycemic index value of wheat, rice, potato, and maize starch, particularly in the context of single polyphenols. It is known that the gelatinization process disrupts the structure of the starch, enabling a broader inhibition of enzyme activity and therefore increasing digestibility. Generally, pasted starch is digested at a more rapid rate than starch in granular, native form [55]. Only a limited number of studies have investigated the impact of heat treatment on starch digestibility and its glycemic index. Following the cooking process, the RDS, SDS, and RS values of potato starch were found to be 92.5%, 1.6%, and 5.9%, respectively [56]. For comparison, in the present study (in which the pasting process was also included), the RDS, SDS, and RS values of potato starch were found to be 91.4%, 2.5%, and 0.0%, respectively. In the case of gelatinized maize starch, the RDS, SDS, and RS values were reported to fall within the ranges from 81.8 to 95.3%, 0 to 16%, and 2.2 to 7.3%, respectively [57; 58; 59; 60]. The present study yielded the following results: the RDS, SDS, and RS values were observed to be 96.7%, 1.6%, and 0.0%, respectively. No corresponding data are available regarding the digestibility of pasted wheat and rice starch. With regard to the estimated glycemic index of starch subsequent to gelatinization, as documented in the pertinent literature, the range for maize starch is 90.0-93.5, while the value for rice starch is 84.4 [22; 57; 61; 62]. In the present study, the values were found to be 96.3 for maize starch and 94.6 for rice starch. With regard to wheat and potato starch, there is a paucity of data on their glycemic index. In contrast to the present study, numerous studies have been conducted on the nutritional fractions of starch in native, granular form without prior pasting of the starch. The RDS values were as follows, according to the aforementioned sources: the starch content of the wheat, rice, potato, and maize samples was determined to be 36-71%, 32.4-74.2%, 1.0-9.9%, and 24.4-58.1%, respectively. The SDS content was found to be 26.3-64.0%, 23.4-60.1%, 2.0-15.2%, and 36.5-65.7%. The RS content was determined to be 0.0-9.6%, 0.0-23.8%, 74.9-93.1%, and 4.6-22.6%, respectively. The lowest RDS and the highest RS content were observed in potato starch. This phenomenon might be explained by the fact that the diameters of the potato starch granules are considerable, and the surfaces are smooth. Furthermore, it is widely acknowledged that potato starch granules are densely packed and exhibit minimal hydration [43]. As for native starch, the glycemic index values were as follows: 47.9-75.3, 61.3, 58.8, and 43.5 for maize, rice, wheat, and potato starch, respectively [57; 63]. In general, the RDS and eGI values of gelatinized starch were observed to be lower in comparison to native starch, while the SDS and RS values were found to be higher. In the preliminary study, the differences between the chemical structures of the tested polyphenols and the consequences of these differences on \(\alpha\)-amylase activity and the establishment of polyphenol-amylose complexes were extensively described [37]. On this basis, epigallocatechin gallate was identified as the most potent inhibitor of starch digestion. The first difference in the chemical structure between epigallocatechin gallate and the rest of the tested polyphenols is the presence of hydroxyl groups. The polyphenol has the greatest number of them.