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
Maximum positive force (kg)Positive area (kg⋅s)Maximum positive forcePositive areaMaximum positive forcePositive area

Control4.47 ± .667.16 ± .775.20 ± .972.98 ± .713.00 ± .432.05 ± .88
12.45 ± .642.58 ± .363.99 ± .625.33 ± .804.17 ± .862.89 ± .89
23.32 ± .622.62 ± .414.91 ± .611.55 ± .365.17 ± .451.78 ± .34
32.38 ± .491.98 ± .523.47 ± .631.97 ± .804.28 ± .721.61 ± .73
41.00 ± .216.99 ± .614.11 ± .611.49 ± .244.79 ± .412.85 ± .89
52.15 ± .600.93 ± .192.34 ± .712.12 ± .862.39 ± .500.99 ± .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.