## 3 Results
### Wheat Starch  
In the study of wheat starch digestibility (polyphenyl addition prior to starch gelatinization), the lowest values of RDS and TS were observed with the addition of epigallocatechin gallate (20 mg) (19.49 g\(\cdot\)100 g\({}^{-1}\) d.m. for both parameters, \(p\) < 0.05, Table 1). Regarding SDS, RS, and SDI, the addition of kaempfer (10 mg) was the most effective (30.78 g\(\cdot\)100 g\({}^{-1}\) d.m., 1.38 g\(\cdot\)100 g\({}^{-1}\) d.m., 63.65 g\(\cdot\)100 g\({}^{-1}\) d.m., respectively, \(p\) < 0.05, Table 1, Figure 1a). In the case of the polyphenol addition after wheat starch gelatinization, epigallocatechin gallate (20 mg) was found to be the most effective in lowering RDS, TS, and SDI values (26.82 g\(\cdot\)100 g\({}^{-1}\) d.m., 34.89 g\(\cdot\)100 g\({}^{-1}\) d.m., and 76.88 g\(\cdot\)100 g\({}^{-1}\) d.m., respectively,  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & **RDS** & **SDS** & **RS** & **TS** & **SDI** & **eGI** \\ \hline \multicolumn{2}{c}{**Wheat starch with**} & & & & & & \\ \multicolumn{2}{c}{**the addition of**} & & & & & & \\ \hline \multirow{4}{*}{(\(\ast\))catechin} & 5 mg & 99.80 \(\pm\) 0.0 \({}^{\text{a}}\) & 0.0 \(\pm\) 0.0 \({}^{\text{a}}\) & 0.0 \(\pm\) 0.0 \({}^{\text{a}}\) & 99.80 \(\pm\) 0.0 \({}^{\text{a}}\) & 100.00 \(\pm\) 0.0 \({}^{\text{d}}\) & 94.60 \(\pm\) 0.0 \({}^{\text{d}}\) \\  & 10 mg & 97.65 \(\pm\) 0.6 \({}^{\text{d}}\)\({}^{\text{k}\text{k}}\) & 0.80 \(\pm\) 1.1 \({}^{\text{b}}\) & 0.39 \(\pm\) 0.6 \({}^{\text{b}\text{c}}\) & 98.84 \(\pm\) 1.1 \({}^{\text{d}}\)\({}^{\text{k}\text{k}}\) & 98.80 \(\pm\) 1.7 \({}^{\text{b}}\) & 94.48 \(\pm\) 2.4 \({}^{\text{k}}\) \\  & 20 mg & 98.92 \(\pm\) 0.4 \({}^{\text{l}}\)\({}^{\text{l}}\)\({}^{\text{l}}\)\({}^{\text{m}}\)\({}^{\text{n}}\) & 0.0 \(\pm\) 0.0 \({}^{\text{a}}\) & 0.71 \(\pm\) 0.1 \({}^{\text{d}}\)\({}^{\text{s}\text{f}}\) & 99.63 \(\pm\) 0.3 \({}^{\text{d}}\)\({}^{\text{k}\text{k}}\) & 99.29 \(\pm\) 0.1 \({}^{\text{k}}\)\({}^{\text{l}}\)\\(p\) < 0.05, Table 2, Figure 1b). The highest SDS value was observed when naringenin (20 mg) was added to the starch (14.09 g-100 g\({}^{-1}\) d.m., \(p\) < 0.05, Table 2). The highest values of RS were observed when hesperidin (10 mg) and quercetin (5 mg) were added to the starch (3.31 g-100 g\({}^{-1}\) d.m. and 3.33 g-100 g\({}^{-1}\) d.m., respectively, \(p\) < 0.05, Table 2). \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline  & **RDS** & **SDS** & **RS** & **TS** & **SDI** & **eGI** \\ \hline \multicolumn{2}{c}{**Wheat starch with the addition of**} & & & & & \\ \hline \multirow{3}{*}{(**+)catechin} & 5 mg & 95.45 \(\pm\) 0.4 \({}^{1}\) & 0.4 \(\pm\) 0.6 \({}^{\rm{ab}}\) & 0.68 \(\pm\) 0.1 \({}^{\rm{cd}}\) & 97.73 \(\pm\) 0.6 \({}^{\rm{ij}k}\) & 97.67 \(\pm\) 0.0 \({}^{\rm{ij}}\) & 96.88 \(\pm\) 0.2 \({}^{\rm{t}}\) \\  & 10 mg & 93.4 \(\pm\) 0.3 \({}^{1}\) & 2.37 \(\pm\) 1.1 \({}^{\rm{d}}\) & 1.75 \(\pm\) 0.0 \({}^{\rm{ij}}\) & 99.10 \(\pm\) 14 \({}^{\rm{i}l,m}\) & 94.25 \(\pm\) 1.1 \({}^{\rm{f}}\) & 96.82 \(\pm\) 0.0 \({}^{\rm{t}}\) \\  & 20 mg & 94.24 \(\pm\) 0.4 \({}^{1}\) & 4.79 \(\pm\) 0.0 \({}^{\rm{f}}\) & 0.59 \(\pm\) 0.7 \({}^{\rm{c}}\) & 99.62 \(\pm\) 0.1 \({}^{\rm{m}}\) & 94.6 \(\pm\) 0.3 \({}^{\rm{td}}\) & 97.50 \(\pm\) 0.0 \({}^{\rm{u}}\) \\ \hline \multirow{3}{*}{\( \begin{array}{c}\text{epigallocatechin}\\ \text{gallate}\end{array}