Parameters Substitutions with HAM flour √MSE p-value Cookie 0-CK Cookie 25-CK Cookie 50-CK Appearance 5.7 5.7 5.6 1.41 n.s. Structure 7.2 7 7.2 1.55 n.s. Flavour 6.7 6.9 6.7 1.27 n.s. Taste 7.1 7 7.2 1.35 n.s. Overall acceptability 7.6 7.9 7.8 1.56 n.s.

Table 4: Sensory evaluation scores of gluten-free maize cookies added with different substitution levels of high amylose maize starch flour. Values expressed on a 1-9 point scoring scale. 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; n.s., not significant (p>0.05).