Vol. 7, Issue 5, Part B (2025)

This study focuses on the development of a ready-to-eat (RTE) extruded high-protein snack formulated using soy and rice flour. The primary objective was to create a nutritious and sensory-appealing snack by leveraging the protein-rich nature of soy and the complementary textural properties of rice flour. The formulation included 46.8% soy flour, 14.04% rice flour, 1.5% salt, and 37.4% water. Soy flour was incorporated to enhance the protein content, while rice flour contributed to improved texture and palatability. The composite dough was prepared and processed using a single-screw extruder. The extrudates were subsequently deep-fried to develop a crispy texture and appealing flavor. This combination of extrusion and frying aimed to optimize the product’s structural and sensory attributes. Nutritional evaluation of the final product revealed a protein content of 21.8%, indicating successful enhancement of nutritional value. Sensory evaluation was conducted to assess taste, texture, appearance, and overall acceptability. The snack received favorable ratings across all sensory parameters, demonstrating its potential consumer appeal. The study demonstrated the feasibility of producing an extruded, high-protein RTE snack by incorporating soy and rice flour. The resulting product offered a balanced profile of nutrition and sensory satisfaction, making it a suitable candidate for health-conscious consumers seeking convenient, protein-enriched snack options.