n this research, extrusion technology was used to produce high-fiber snacks made from fresh cauliflower, corn starch, and corn flour. For this purpose, a central composite design and the response surface method (RSM) effects of various factors, including screw speed (120 to 180 rpm), cauliflower percentage (15%, 20%, 25%), and their impact on macrostructural, functional and color characteristics, such as expansion ratio, porosity, water solubility, water absorption index, and color changes of the snacks were investigated. The results demonstrated increasing the percentage of cauliflower increased the water absorption index (P<0.05) and whiteness index (P<0.0001) and also decreased the expansion ratio (P<0.0001) and porosity (P<0.0001) of the snack. It had no significant effect on the water solubility index. Increasing the screw speed led to an increase in the expansion ratio (P<0.0001), porosity (P<0.0001), solubility index in water(P<0.0001), and decreased whiteness index(P<0.0001) and water absorption index (P<0.05). The optimal sample was obtained by considering the maximum amount of cauliflower, the maximum water absorption index and the expansion ratio equivalent to the amount of cauliflower of 25% and the screw speed of 180 revolutions per minute with a desirability of 0.81 And after performing the test on the predicted values of the software, the non-significance of the average difference between the actual sample analysis results and the predicted sample values was observed, and The observations of the study indicate the promising potential of extruded snacks for enrichment purposes.

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