Journal of Food Processing

Research Article

Effect of Maize Starch Substitution on Physicochemical and Sensory Attributes of Gluten-Free Cookies Produced from Nixtamalized Flour

Table 3

Comparison of objective texture parameters of regular wheat cookies with nixtamalized corn flour cookies supplemented with different amounts and types of starches and stored at room temperature for 5 days.


Treatment¹	⁢Day 0		⁢Day 1		⁢Day 5
Treatment¹	Maximum positive force (kg)	Positive area (kg⋅s)	Maximum positive force	Positive area	Maximum positive force	Positive area

Control	4.47 ± .66	7.16 ± .77	5.20 ± .97	2.98 ± .71	3.00 ± .43	2.05 ± .88
1	2.45 ± .64	2.58 ± .36	3.99 ± .62	5.33 ± .80	4.17 ± .86	2.89 ± .89
2	3.32 ± .62	2.62 ± .41	4.91 ± .61	1.55 ± .36	5.17 ± .45	1.78 ± .34
3	2.38 ± .49	1.98 ± .52	3.47 ± .63	1.97 ± .80	4.28 ± .72	1.61 ± .73
4	1.00 ± .21	6.99 ± .61	4.11 ± .61	1.49 ± .24	4.79 ± .41	2.85 ± .89
5	2.15 ± .60	0.93 ± .19	2.34 ± .71	2.12 ± .86	2.39 ± .50	0.99 ± .28

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.