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

Table 2

Water absorption (WAI) and solubility (WSI) indexes, rapid viscoamylograph (RVA) profile, physicochemical parameters, and color values of control and nixtamalized corn flour supplemented with different amounts and types of starches.

	Control	Treatment^1
		1	2	3	4	5
Parameter in flour
WAI	0.94 ± 0.01	4.33 ± 0.18	3.10 ± 0.06	3.61 ± 0.06	3.44 ± 0.44	4.14 ± 0.43
WSI	5.4 ± 0.14	4.21 ± 0.28	4.89 ± 0.71	5.51 ± 0.78	7.36 ± 0.71	8.28 ± 0.31
Peak viscosity (cP)	2931 ± 19	1835.0 ± 29.7	1884.5 ± 27.6	1844.5 ± 29.8	2253.0 ± 26.5	2056.0 ± 12.7
Peak time (min)	7.02	6.47	6.87	7.00	6.93	7.02
Hold (cP)	2025.66 ± 20.1	1664.5 ± 23.1	1682.0 ± 22.6	1680.5 ± 21.9	1842.0 ± 18.5	2077.5 ± 16.4
Final viscosity (cP)	3375.66 ± 4.04	2759.4 ± 16.9	2901.5 ± 3.54	3384.0 ± 18.4	3525.6 ± 5.96	4275.5 ± 24.7
Parameter in cookies
Diameter (cm)	6.83 ± 0.07	6.53 ± 0.06	6.71 ± 0.09	6.71 ± 0.11	6.54 ± 0.05	6.54 ± 0.07
Thickness (cm)	0.53 ± 0.05	0.59 ± 0.09	0.65 ± 0.09	0.65 ± 0.09	0.51 ± 0.07	0.51 ± 0.05
Spread factor	128.12	111.11	103.83	103.83	127.59	127.64
Color
	50.34 ± 0.39	61.91 ± 1.39	58.83 ± 1.39	54.97 ± 3.66	59.55 ± 1.83	65.52 ± 1.81
	11.14 ± 0.30	6.55 ± 0.58	7.79 ± 0.44	8.56 ± 0.68	7.10 ± 0.65	6.69 ± 0.41
	29.47 ± 0.39	26.11 ± 1.23	26.41 ± 0.85	27.65 ± 1.08	25.01 ± 0.87	26.24 ± 0.65
Moisture (%)	4.61 ± 0.04	5.97 ± 0.06	5.17 ± 0.06	5.41 ± 0.06	5.83 ± 0.04	6.06 ± 0.06
Dietary fiber (% db)	3.94 ± 0.27	5.91 ± 0.21	6.38 ± 0.22	6.40 ± 0.29	6.16 ± 0.27	6.52 ± 0.27

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.