Salt also increased the yellowness and the gas cell diameter of the extruded corm meals. The impact of NaCl on the Tg of the starch based systems can help explaining the visible changes seen during the processing of breakfast cereals and baked products at low moisture levels in the presence of NaCl, e.g. structure formation (more expansion), flavour and colour generation. Finally, the work invites questions as to the effect of salt to the vitrification patterns of non-starchy polysaccharides and to the corresponding behaviour using mechanical measurements where it has been demonstrated that in certain formulations results deviate
from those obtained by DSC (Kasapis, 2008).