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.

ControlTreatment1
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Parameter in flour
 WAI0.94 ± 0.014.33 ± 0.183.10 ± 0.063.61 ± 0.063.44 ± 0.444.14 ± 0.43
 WSI5.4 ± 0.144.21 ± 0.284.89 ± 0.715.51 ± 0.787.36 ± 0.718.28 ± 0.31
 Peak viscosity (cP)2931 ± 191835.0 ± 29.71884.5 ± 27.61844.5 ± 29.82253.0 ± 26.52056.0 ± 12.7
 Peak time (min)7.026.476.877.006.937.02
 Hold (cP)2025.66 ± 20.11664.5 ± 23.11682.0 ± 22.61680.5 ± 21.91842.0 ± 18.52077.5 ± 16.4
 Final viscosity (cP)3375.66 ± 4.042759.4 ± 16.92901.5 ± 3.543384.0 ± 18.43525.6 ± 5.964275.5 ± 24.7
Parameter in cookies
 Diameter (cm)6.83 ± 0.076.53 ± 0.066.71 ± 0.096.71 ± 0.116.54 ± 0.056.54 ± 0.07
 Thickness (cm)0.53 ± 0.050.59 ± 0.090.65 ± 0.090.65 ± 0.090.51 ± 0.070.51 ± 0.05
 Spread factor128.12111.11103.83103.83127.59127.64
 Color
  50.34 ± 0.3961.91 ± 1.3958.83 ± 1.3954.97 ± 3.6659.55 ± 1.8365.52 ± 1.81
  11.14 ± 0.306.55 ± 0.587.79 ± 0.448.56 ± 0.687.10 ± 0.656.69 ± 0.41
  29.47 ± 0.3926.11 ± 1.2326.41 ± 0.8527.65 ± 1.0825.01 ± 0.8726.24 ± 0.65
 Moisture (%)4.61 ± 0.045.97 ± 0.065.17 ± 0.065.41 ± 0.065.83 ± 0.046.06 ± 0.06
 Dietary fiber (% db)3.94 ± 0.275.91 ± 0.216.38 ± 0.226.40 ± 0.296.16 ± 0.276.52 ± 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.