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

Table 2.

Effect of substitution of flour with gelatinized-retrograded and extruded starch on sensory scores of cookies

Blend	Substitution level (%)	Color	Texture	Crispiness	Flavor	Aftertaste	Overall acceptability
Flour	0	8.2^b	7.5^a	7.5^a	8.0^a	8.2^a	8.2^a
Flour + GRS	10	7.3^a	8.5^b	8.2^b	8.0^a	8.0^a	8.3^a
Flour + GRS	20	7.2^a	8.5^b	8.2^b	8.0^a	8.0^a	8.3^a
Flour	0	8.2^b	7.5^a	7.5^a	8.0^a	8.2^a	8.2^a
Flour + ES	10	7.5^a	7.7^a	7.7^a	8.0^a	8.0^a	8.3^a
Flour + ES	20	7.3^a	7.7^a	7.7^a	8.0^a	8.0^a	8.3^a

Means with similar superscripts in a column do not differ significantly (p ≤ 0.05). GRS- gelatinized-retrograded starch, ES-extruded starch