Table 2. Effect of extrusion parameters on free sugars content.

Raw material	Extrusion conditions	Extrusion conditions	Barrel temperature	Moisture	Screw speed	Reference
Rice flour	Temperature 110–140°C Moisture 17–30%	Moisture 17–30% Temperature 110–140°C	+	+		( Martínez et al., 2014b)
Wheat flour	Temperature 80–160°C Moisture 3.6–21.8%	Moisture 3.6–21.8%	+	+	-	( Martínez et al., 2014a)
Rice and legume flour	Temperature 60–95°C	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	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.