**3.1.1 Oils**

Abu-Hardan et al. (2011) investigated the addition of three commercial vegetable oils (1 to 8%) to extruded wheat starch, namely: palm oil, soybean oil and sunflower oil. The effects of the addition of the oils on the sectional expansion of extrudates was complex in which a significant increase up to a 5% oil concentration was reached and further increase of oil quantities resulted in a drastic reduction and no significant differences between oils were noticed. However, the crystallinity indexes indicated no interference from the three oils in the complex formation. These authors suggested that the endogenous lipids naturally present in wheat starch were sufficient to complex the starch.
