The expansion and puffing kinetics of commercial potato starch pellets were examined using a hot air fan oven in order to determine the puffing kinetics. The time for the onset of expansion showed uni-molecular type kinetic behaviour and was modelled by an Arrhenius plot. A pseudo-activation enthalpy for pellet expansion was also determined. The initial moisture content of the commercial pellets was controlled and the changes in the extent of puffing and the pseudo-activation enthalpy were found. The effect of type and quantity of cation in the formulation was then investigated. Expansion occurred even when no cation was added although the presence of cation did improve pellet expansion. The ratio of the native and pre-gelatinized starch in the pellets was also varied and showed to have limited effect on the extent of expansion. The puffing mechanism is discussed in light of these observations. (C) 2011 Elsevier Ltd. All rights reserved.