. 2016 May 12;53(5):2482–2491. doi: 10.1007/s13197-016-2234-8

Table 1.

Effect of substitution of flour with gelatinized-retrograded and extruded starch on cookie characteristics

Blend	Substitution level (%)	Color values			ΔE	SR	Rupture force (N)	RS (%)
Blend	Substitution level (%)	L ^*	a ^*	b ^*	ΔE	SR	Rupture force (N)	RS (%)
Flour	0	60^a	9.2^a	30.2^a		12.5^a	52.7^c	1.2^a
Flour + GRS	10	63.39^b	10.0^b	31.5^b	3.72	13.2^b	27.6^b	3.8^b
Flour + GRS	20	64.4^c	11.4^c	35.2^c	7.01	16.1^c	16.9^a	6.7^c
F value	-	62.90	50.32	76.22		5.40	155.72	35.28
Pooled S.D.		0.50	0.27	0.51		1.44	2.55	0.81
Flour	0	60^a	9.2^b	30.2^b		12.5^a	52.7^b	1.2^a
Flour + ES	10	63.14^b	8.5^a	29.5^a	3.29	17.4^b	31.6^a	7.8^b
Flour + ES	20	63.3^b	8.6^a	28.5^a	3.76	20.2^c	29.8^a	9.1^c
F value	-	78.39	13.96	22.22		23.76	81.78	238.12
Pooled S.D.		0.37	0.18	0.37		1.37	2.44	0.47

Means with similar superscripts in a column do not differ significantly (p ≤ 0.05). GRS- gelatinized-retrograded starch, ES-extruded starch, SR-spread ratio, RS-resistant starch, ΔE- colour difference between cookies made from flour with and without substitution with GRS and ES