Parameters Substitutions with HAM flour √MSE p-value Cookie 0-CK Cookie v Cookie 50-CK Chemical composition (g/100 g dry matter)  Moisture a) 3.9 3.8 3.7 0.57 n.s.  Total starch 68.8 71.1 73 1.04 <0.05  Crude protein 11.3 10.1 8.6 0.41 <0.05  Crude lipid 8.1 8.2 8 0.81 n.s.  Dietary fibre 4.9 5.5 6.8 0.49 <0.05  Ash 1.2 0.9 0.7 0.07 <0.05  Free sugars 1.1 1 0.8 0.1 n.s.  Amylose 17.4 26.1 33.4 0.88 <0.05 Starch fractions (g/100 g dry matter)  Resistant starch 3.6 7.9 12.7 0.89 <0.05  Rapidly digestible starch 49 39.2 33.9 1.29 <0.05  Slowly digestible starch 16.2 24 26.4 1.39 <0.05  Available starch 65.2 63.2 60.3 1.51 <0.05

Table 2: Chemical composition and starch fraction contents of gluten-free maize cookies added with different substitution levels of high amylose maize starch flour. NAM: normal amylose gluten-free maize mix; HAM: high amylose maize starch flour; 0-CK, control cookie formulated with 0:100 HAM:NAM; 25-CK; formulated with 25:75 HAMS:NAM; 50-CK, formulated with 50:50 HAMS:NAM; n.s; not significant (p>0.05). a)g water/100 g food.