| Summary: | The aim of this work was to evaluate the effect of the concentration of cricket flour (0-40%; Sphenarium purpurascens) in the mixture with nixtamalized corn flour on the physicochemical properties and the conditions of extrusion cooking of snacks extruded. The results obtained showed that the linear and quadratic term of die temperature (120-180 °C) was significant causing the reduction of the expansion ratio; the linear terms of die temperature and concentration of cricket flour decreased the resistance to compression of the extrudates; concentration of cricket flour increases the protein content in mixtures; the linear and quadratic term of die temperature causes a decrease in total energy; likewise, by increasing the concentration of cricket flour in the mixtures, the color index increases but causes a decrease in the whiteness index, on the other hand, if the die temperature increases, the acceptability of the extrudates increases. In summary, cricket flour can be used to develop extruded snacks with acceptable characteristics and high protein content.
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