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Normal corn starch was extrusion cooked in a Brabender single-screw extruder. Three screws with no mixing, one mixing or two mixing elements were used to extrude the samples through a 3 mm cylindrical die nozzle at 140°C barrel temperature and 140 'pm screw speed. Dependent variables included overall and radial expansion ratios, bulk density and specific mechanical energy (SME). Extrudates were ground and re-extruded using the same three screws, and the same extrusion conditions. Significant differences (P > 0.05) in bulk density, SME and radial expansion ratio were found on re-extrusion. No changes occurred in overall expansion ratio (P > 0.05).

Amylomaize V, amylomaize VII, wheat and rice starches were extrusion cooked in a single-screw extruder at 140ЊC barrel temperature and 140 rpm screw speed. Extrudates were ground and re-extruded through a 3 mm cylindrical die nozzle using screws with no mixing (NM), 1 mixing (1M) or two mixing (2M) elements. Overall expansions were the highest and bulk densities were lowest with 1M. Radial expansions for amylomaize V, amylomaize VII, and wheat starches were the highest with 1M and lowest with 2M. Amylopectin contents of starches decreased with corresponding increases of gel permeation chromatograph peak II fractions when number of mixing elements was increased. max values of peak I and peak II decreased upon re-extrusion of starches with increasing number of mixing elements.