Starch-based instant powders are usually produced by cooking/gelatinizing in an excess of water with subsequent drying and milling. Cooking extrusion is an alternative energy-saving process. This high-temperature/short-time process is determined by various process which influence the properties of the finished product, e.g. the specific weight and the solubility of the powder, as well as the viscosity and the mouthfeel of the reconstituted gel. This work aims at demonstrating the functions between product characteristics and process parameters by statistical trial planning so that a target finished product can be designed by choosing the required process parameters.