Pea starch noodles: Effect of processing variables on characteristics and optimisation of twin-screw extrusion process

► Noodles were prepared from pea starch by high temperature extrusion. ► Process variables significantly affected characteristics of pea starch noodles. ► Optimum conditions for pea starch noodle-making by high temperature extrusion were established. ► Pea starch noodles displayed similar colour to commercial mung bean starch noodles. ► Cooked pea starch noodles had a bland taste.