Comparison of the sensory acceptance of cookies made with nixtamalized corn flour mixed with different types and amounts of starches with regular wheat cookies. Treatment 1 = 100% nixtamalized corn flour, treatment 2 = 95% nixtamalized corn flour + 5% waxy corn starch, treatment 3 = 90% nixtamalized corn flour + 10% waxy corn starch, treatment 4 = 95% nixtamalized corn flour + 5% pregelatinized and cross-linked corn starch, treatment 5 = 90% nixtamalized corn flour + 10% pregelatinized and cross-linked corn starch, and control = wheat flour.