Table 2. Effect of extrusion parameters on free sugars.

Raw material	Extrusion conditions	Barrel temperature	Moisture	Screw speed	Reference
Wheat flour	Moisture 3,6-21,8%	+	+	-	( Martínez et al., 2014a)
Rice flour	Moisture 17–30% Temperature 110–140°C	+	+		( Martínez et al., 2014a)
Rice and legume flour	Temperature 60–95°C	+	+		( Chauhan & Bains, 1988)
White bean and green bean flour	Moisture 30-45% Temperature 93-132°C Screw speed 100-200 rpm	+	+	+	( Pham & Del Rosario, 1984)

(+) Positive effect of process parameter on product parameter, (-) Negative effect of process parameter on product parameter.