This study was conducted to develop new snack foods through extrusion puffing of rice flour-defatted soy flour-squid blends. With a single-screw laboratory extruder used, it was determined that 15.7% feed (raw material mixture) moisture and 160¡É extruder º» ¿¬±¸´Â ¿À¡¾î, ½Ò°¡·ç ¹× Å»ÁöÄá°¡·ç¸¦ È¥ÇÕÇÏ¿©, ¾ÐÃ⼺Çü °øÁ¤À» ÀÌ¿ëÇÏ¿©, »õ·Î¿î ½º³¼Á¦Ç°À» ¸¸µé°íÀÚ ¼öÇàÇÏ¿´´Ù. ½ÇÇè½Ç¿ë single-screw extruder¸¦ ÀÌ¿ëÇÏ¿© Á¦Ç°ÀÇ ³·Àº Àü´Ü·Â°ú ³ôÀº ÆØÈÀ²À» ¸ñÀûÀ¸·Î ¼ö Â÷·Ê ½ÇÇèÇÑ °á°ú, 15.7%ÀÇ È¥ÇÕ¹°¼öºÐ°ú 160¡ÉÀÇ Á¶?