. 2023 Sep 1;9(9):e19581. doi: 10.1016/j.heliyon.2023.e19581

Table 4.

Effect of different types of potato starches on the textural properties of gluten free cookies.

Gluten free cookies	Hardness (N)	Cohesiveness	Gumminess (N)	Springiness
Control	194.99 ± 4.98^b	0.50 ± 0.05^ab	90.67 ± 6.13^cd	0.57 ± 0.02^ab
Native Asterix	218.73 ± 11.58^a	0.59 ± 0.05^a	133.82 ± 8.30^a	0.38 ± 0.05^cd
Native Kruda	209.83 ± 5.55^a	0.51 ± 0.06^ab	116.17 ± 7.89^b	0.42 ± 0.08^bcd
Native Mosaic	180.16 ± 4.48^c	0.46 ± 0.05^b	86.61 ± 9.99^cd	0.29 ± 0.04^d
Modified Asterix	156.69 ± 4.99^d	0.60 ± 0.09^a	98.47 ± 3.61^c	0.64 ± 0.15^a
Modified Kruda	192.57 ± 6.73^bc	0.54 ± 0.04^ab	100.03 ± 8.29^c	0.52 ± 0.07^abc
Modified Mosaic	162.78 ± 6.71^d	0.45 ± 0.04^b	81.11 ± 7.10^d	0.46 ± 0.04^bc

Different small superscripts (a–d) within a column indicate mean values which are significantly different (p < 0.05).