## 3 Results
### Effect of the Starch Mixture Components on Physical Properties
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Run** & **CS** & **PS** & **TS** & **SV(cm\({}^{3}\)/g)** & **Spread ratio** & **Expansion Factor** & **Overall Acceptability** \\ \hline
**1** & 20 & 6 & 4 & 1.86 \(\pm\) 0.881 a  & 6.84 \(\pm\) 1.527 ab  & 1.01 \(\pm\) 0.011 a  & 5.30 \(\pm\) 0.469 c  \\ \hline
**2** & 12 & 12 & 6 & 1.84 \(\pm\) 0.127 a  & 6.70 \(\pm\) 0.732 b  & 1.01 \(\pm\) 0.010 a  & 5.45 \(\pm\) 0.723 c  \\ \hline
**3** & 20 & 10 & 0 & 1.93 \(\pm\) 0.270 a  & 7.37 \(\pm\) 0.866 ab  & 0.99 \(\pm\) 0.012 a  & 5.80 \(\pm\) 0.469 b  \\ \hline
**4** & 17.6 & 9.2 & 3.2 & 1.92 \(\pm\) 0.062 a  & 6.44 \(\pm\) 0.763 b  & 1.02 \(\pm\) 0.021 a  & 4.70 \(\pm\) 0.706 e  \\ \hline
**5** & 18 & 6 & 6 & 1.99 \(\pm\) 0.144 a  & 7.73 \(\pm\) 0.866 a  & 1.05 \(\pm\) 0.023 a  & 7.45 \(\pm\) 0.574 a [FONOTE:a]Footnote a: footnotemark: [ENDFOOTNOTE] \\ \hline
**6** & 15 & 9 & 6 & 1.96 \(\pm\) 0.0992 a  & 6.81 \(\pm\) 0.577 ab  & 1.01 \(\pm\) 0.006 a  & 5.40 \(\pm\) 0.505 c [FONOTE:c]Footnote a: footnotemark: [ENDFOOTNOTE] \\ \hline
**7** & 15 & 12 & 3 & 1.82 \(\pm\) 0.057 a  & 6.51 \(\pm\) 0.010 b  & 1.01 \(\pm\) 0.030 a  & 5.00 \(\pm\) 0.416 b [FONOTE:b]Footnote b: footnotemark: [ENDFOOTNOTE] \\ \hline
**8** & 19 & 6 & 5 & 1.95 \(\pm\) 0.119 a  & 7.11 \(\pm\) 1.577 ab  & 1.02 \(\pm\) 0.005 a  & 5.80 \(\pm\) 0.557 b [FONOTE:b]Footnote b: footnotemark: [ENDFOOTNOTE] \\ \hline
**9** & 20 & 8 & 2 & 1.89 \(\pm\) 0.121 a  & 6.52 \(\pm\) 1.443 b  & 1.00 \(\pm\) 0.029 a  & 5.9 \(\pm\) 1.021 b [FONOTE:b]Footnote b: footnotemark: [ENDFOOTNOTE] \\ \hline
**10** & 19 & 11 & 0 & 1.92 \(\pm\) 0.103 a  & 7.05 \(\pm\) 2.598 ab  & 0.97 \(\pm\) 0.017 a  & 6.05 \(\pm\) 0.521 bc [FONOTE:b]Footnote b: footnotemark: [ENDFOOTNOTE] \\ \hline
**11** & 18 & 12 & 0 & 1.94 \(\pm\) 0.034 a  & 6.90 \(\pm\) 2.309 ab  & 0.99 \(\pm\) 0.021 a  & 6.55 \(\pm\) 0.667 ab [FONOTE:b]Footnote b: footnotemark: [ENDFOOTNOTE] \\ \hline \hline \end{tabular}  
* CS: corn starch, PS: potato starch, TS: tapioca starch, SV: specific volume. a–e letters indicate a statistical different of means in the same column. (\(p\) < 0.05).  
\end{table} 
Table 2: Physical properties of gluten-free cookies according to extreme vertices design. Figure 1: Contour plots of the selected responses for gluten-free cookies. CS: corn starch, PS: potato starch, TS: tapioca starch, SV: specific volume. The physical properties of the cookies were significantly impacted by varying the ratio of the three starch components. The combination of these three starches makes it possible to obtain better quality cookies. According to [PERSON] et al. [42] starch plays a unique role in many types of food products, as it affects texture, viscosity, gel formation, adhesion, binding, moisture retention, film formation, and product uniformity. Studies conducted by [PERSON] et al. [43] confirmed that the addition of quinoa flour to tapioca and potato starch changed the rheological properties and texture of gluten-free cake. Corn starch increased the thickness and width of cookies in a study by [PERSON] et al. [44] and [PERSON] et al. [45], who showed that the rheological dough properties of all cookies had a greater elastic modulus than viscous modulus, indicating firm, elastic behavior. Corn starch, potato starch, and tapioca starch all have different qualities that work well in gluten-free cookies. Cereal starches, such as corn starch, are usually considered gelling materials, and in baking, they significantly contribute to the tender texture and overall acceptability of cereal-based foods. Potato starch, with its lower gelatinization temperature, resulted in increased cookie spread. It works well at retaining moisture and enhancing crispiness, preventing the cookies from drying out. Tapioca starch granules contain low levels of amylose and have multiple layers and a well-organized structure. Tapioca starch is characterized by its small granule size, provides a smooth texture, and helps to prevent excessive moisture loss.