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Response surface methodology was used to investigate the effects of extrusion conditions including the moisture content of blend (12–18%), barrel temperature (150–175C), screw speed (200–280 rpm) and change in feed composition on the product characteristics of the snack food developed from rice grit in combination with durum clear flour, partially defatted hazelnut flour (PDHF) and fruit wastes. The blend was made up of rice grit (67%), durum clear flour (8–20%), PDHF (5–15%) and fruit waste (3–7%). The response variables were radial expansion ratio, color, and textural and sensory properties of the extruded snacks. Increasing the PDHF content caused a decrease in the radial expansion ratio, hardness and lightness of the snacks. The textural properties and color of produced snacks were affected by the fruit waste addition. Increasing the moisture content and decreasing the temperature caused an increase in the expansion ratio for most compositions. The extruded snacks with lower PDHF content had the highest levels of overall acceptance in the sensory panel. There was no significant effect (P < 0.05) of fruit waste addition on the sensory properties of the snacks. PRACTICAL APPLICATIONS Large amounts of side products of the food industry, in particular fruit and vegetable waste, evolved during production (most of which cause environmental pollution), preparation and consumption of foods. Because of this, it is necessary to collect and use these wastes for the production of new foods, which is important from the point of environmental pollution and a country's economy. This study aimed to produce a ready‐to‐eat, puffed and value‐added snack food by using the side products of various food industries. Durum clear flour of macaroni production, partially defatted hazelnut flour of hazelnut oil production and fruit wastes of various fruit juice production might be evaluated as the components of the extruded snack food product. The contribution of the present work is to propose an alternative technology for the utilization of food‐processing wastes for the development of a useful, value‐added extruded food product.

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Various food by-products were incorporated into rice grits and submitted to extrusion cooking to produce fortified extruded food products. The blends of various formulations of durum clear flour (8—20%), partially defatted hazelnut flour (PDHF) (5—15%), fruit waste blend (3—7%) and rice grits were extruded using single screw extruder. Response surface methodology was used to evaluate the effects of process variables, namely the feed moisture content (12—18%), barrel temperature (150—175 °C) and screw speed (200—280 rpm), and change in feed composition on total phenolic content, antioxidant activity, percent starch gelatinization and starch digestibility of the extrudates. Extrusion cooking process significantly increased the level of phenolic compounds and starch digestibility of extruded products. Increasing PDHF and fruit waste content caused increase in total phenolic content and antioxidant activity of the extruded samples, whereas percent starch gelatinization and digestibility values decreased. Moisture content and temperature significantly influenced the total phenolic content, antioxidant activity, percent starch gelatinization and starch digestibility values. In extruded samples, positive correlations were determined between antioxidant activity and total phenolic matter and percent starch gelatinization and the starch digestibility values, respectively.