This study focuses on evaluating the physico-chemical properties of extruded cassava starch added with corn flour. The raw materials were mixed at different ratios (corn flour/cassava starch 0:100, 25:75, 50:50, 75:25, 100:0 [w/w]), then extruded at different barrel temperatures (120 and 140°C) and moisture contents (20 and 25%), with the physicochemical and pasting properties of extrudates finally analyzed. The obtained results showed that the addition of corn flour to the mix resulted in an increase in specific length, lightness, yellowness, water absorption index, water solubility index, final viscosity, and setback viscosity of extrudates, while there was a decrease in redness and piece density. Other properties including the expansion ratio, reducing sugars, cold viscosity, peak viscosity, hold viscosity, and breakdown viscosity were more likely to be subjected to barrel temperature and moisture content. Mixing corn flour with cassava starch ameliorated the expansion properties, color, and some pasting properties of mixed extrudates. This study demonstrated that the use of corn flour and extrusion process with different barrel temperatures and moisture contents provided valuable data for the further development of extruded cassava starch.

Abstract
 Introduction
 Materials and Methods
  Materials
  Extrusion process
  Expansion ratio and specific length
  Piece density
  Color
  Water absorption and solubility index
  Reducing sugar
  Pasting properties
  Statistical analysis
 Results and Discussion
  Expansion ratio and specific length
  Piece density
  Color
  Water absorption and solubility index
  Reducing sugar
  Pasting properties
 Conclusion
 References

• Laureat Taffoti Tatsabong(Department of Food Science and Technology, Kongju National University)
• Gi-Hyung Ryu(Department of Food Science and Technology, Kongju National University) Corresponding author