This study was carried out to explore the possibility of using extrusion technology to produce instant vegetable soup mixes from corn starch. Response surface methodology was used to analyze the effect of feed moisture (14-18%), barrel temperature (125-175ºC) and screw speed (400-550 rpm) on quality responses (specific mechanical energy, bulk density, expansion ratio, water absorption index, water solubility index, degree of gelatinisation and in-vitro starch digestibility) and regression analysis was carried out to fit mathematical models to the experimental data. | Extrusion process optimization of corn starch to develop instant vegetable soup mix
