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

Table 1

Formulations employed to produced wheat flour based (control) and nixtamalized corn flour cookies supplemented with different types and concentration of starches.

Ingredient	Treatment
	Control	1	2	3	4	5
All-purpose refined wheat flour	100
Nixtamalized corn flour		100	95	90	95	90
Waxy corn starch		—	5	10	—	—
Pregelatinized cross-linked Corn starch		—	—		5	10
Brown sugar	56.75	56.75	56.75	56.75	56.75	56.75
Vegetable shortening	27.24	27.24	27.24	27.24	27.24	27.24
Water	24.97	24.97	24.97	24.97	24.97	24.97
Dextrose	13.62	13.62	13.62	13.62	13.62	13.62
Sodium bicarbonate	1.14	1.14	1.14	1.14	1.14	1.14
Salt	0.91	0.91	0.91	0.91	0.91	0.91
Guar gum	0.91	0.91	0.91	0.91	0.91	0.91
Lactic acid	0.02	0.02	0.02	0.02	0.02	0.02