This study aimed to evaluate the effect of the extrusion conditions on physical properties of extruded products. A factorial central composite design (2(4)) with four independent variables and the response surface methodology were used to evaluate the results of expansion index, specific volume, water absorption index, water solubility index and color, according to the variations in barrel temperature, screw speed, percentage of cassava bran and percentage of soya flour. The results indicate that is possible to produce new extruded products with good physical properties from blends of soya flour, cassava starch and bran.
extrusion; starch; expansion; color; water
