abstract
- The aim of this study was to investigate the effects of adding high-amylose starch (HAS) on the physicochemical properties of cookies made from nixtamalized maize flour baked at 180 °C to increase resistant starch. X-ray analysis revealed nanocrystals with hexagonal and orthorhombic crystal structures in the A and B-Type starches, which are affected during baking and contribute to RS type 2. Higher HAS addition increased RS content and decreased hardness while maintaining grain integrity, as shown by scanning electron microscopy. Controlled swelling of the grains reduced peak viscosity in cookies with HAS, as indicated by the pasting profiles. The cookies were rated ¿6 on a 9-point scale and HAS content had no effect on sensory acceptability. HAS improves the nutritional profile of the cookies by increasing RS without compromising sensory quality, offering potential for the development of functional bakery products. © 2025 Elsevier Ltd.