Table 5. Effect of extrusion parameters on in vitro starch digestion.
| Raw material | Extrusion conditions | Barrel temperature | Moisture | Screw speed | Reference | ||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| RDS | SDS | RS | RDS | SDS | RS | RDS | SDS | RS | |||
| Buckwheat flour (Tartary) | Temperature* 62–72°C
Moisture 30–60% |
+ | - | - | - | + | + | ( Zhang et al., 2023) | |||
| Pea flour | Temperature 50–90°C | + | - | - | ( Qi et al., 2021) | ||||||
| Rice flour | Temperature 125–165°C | + | - | - | ( Lai et al., 2022) | ||||||
| Bean varieties | Temperature* 84–88°C
Moisture 25–30% Screw speed 100–200 rpm |
+ | - | - | - | + | + | + | - | - | ( Ai et al., 2016) |
| High amylose corn flour | Moisture 6.5–12.5% | - | + | + | ( Zhang et al., 2016) | ||||||
Temperature* = mean temperature profile, RDS= Rapidly Digestible Starch, SDS= Slowly Digestible Starch, RS= Resistant Starch, (+) Positive effect of process parameter on product parameter, (-) Negative effect of process parameter on product parameter.