This work was carried out for two main targets, the first one is to study the possibility of preparing high-quality snacks made of corn grits and supplemented with different levels of red corncobs powder (5%, 8%, and 10%). The second one is to evaluate this product chemically, physically and nutritionally. The received data revealed that red corncobs powder has a high dietary fiber and polyphenols with a low level of anti-nutritional factors. In addition, according to obtained data significant increases in total dietary fiber; total phenolics and water absorption index values were observed for products extruded with higher levels of red corncobs powder. Also, increasing the red corncobs powder level produced less expanded and water solubility index extrudates with a darker appearance. According to the sensory evaluation scores, red corncobs powder could be utilized up to the percentage of 10% in order to produce high- quality snacks with acceptable sensory characteristics. Therefore, this investigation recommended that red corncobs could successfully be used to produce functional food (corn snacks) rich in crude fiber and phenolic compounds.
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