Parameters Substitutions with HAM flour √MSE p-value Cookie 0-CK Cookie 25-CK Cookie 50-CK  HI a) 103 81 64 6 <0.05  pGI b) 97 78 63 5.1 <0.05  k (min-1) 0.15 0.07 0.05 0.021 <0.05

Table 3: Hydrolysis index of starch (HI), in vitro predicted glycemic index (pGI) and rate of starch hydrolysis (k) 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; HAM: NAM; 50- CK; formulated with 50:50 HAM: NAM. (A) Calculated using white wheat bread as reference (HI=100). (B) Calculated with the equation pGI=8.198+0.862 × HI (pGI white wheat bread=96) [19].