Table of Contents:

Chapter 1

: Introduction
1.1 Background
1.2 Objectives of the Study
1.3 Scope and Significance
1.4 Overview of Extrusion Technology in Snack Food Production

Chapter 2

: Literature Review
2.1 Overview of Extrusion Process
2.2 Factors Affecting Extrusion Performance
  2.2.1 Temperature
  2.2.2 Moisture Content
  2.2.3 Screw Speed
  2.2.4 Die Design
2.3 Quality Attributes of Extruded Snack Foods
2.4 Current Challenges and Limitations in Extrusion Technology

Chapter 3

: Methodology
3.1 Experimental Design
3.2 Selection of Raw Materials
3.3 Extrusion Process Parameters
  3.3.1 Temperature Profile
  3.3.2 Moisture Control
  3.3.3 Screw Configuration and Speed
  3.3.4 Die Design and Geometry
3.4 Data Collection and Analysis

Chapter 4

: Results and Discussion
4.1 Effect of Temperature on Product Characteristics
4.2 Influence of Moisture Content on Extrusion Performance
4.3 Optimization of Screw Speed for Desired Product Attributes
4.4 Impact of Die Design on Snack Food Quality
4.5 Statistical Analysis of Experimental Data
4.6 Sensory Evaluation of Extruded Snack Products

Chapter 5

: Conclusion and Future Directions
5.1 Summary of Findings
5.2 Implications for the Food Industry
5.3 Recommendations for Further Research
5.4 Conclusion