Three different ingredient combinations were manufactured into snack by means of extrusion forming then baking. Effect of process variables and ingredient combinations were studied. Tested snacks were subjected to sensory evaluation by trained panelists. Findings indicated that, it should be feasible to produce snack with specific sensory properties by setting appropriate processing variables and ingredient combinations. Also baking measurements were studied. Specific volume and/or moisture content of prepared snack were a function of baking time. Otherwise, baking time could be the first quality indicator. Mathematical modelling supported previous findings. Extracted equations could be useful for predicting end-product quality at any baking time.
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