Toward Nutritious and Sustainable Snacks: Optimizing Corn–Soy Extrusion for Improved Food Quality and Sustainable Development Goal (SDGs) Support

Objective: The objective of this study is to investigate how variations in moisture content and sodium bicarbonate addition affect the physical properties of extruded snacks made from corn grit and soybean flour, with the aim of supporting sustainable food innovation aligned with the Sustainable Development Goals (SDGs), particularly SDG 12. Theoretical Framework: This research is grounded in the principles of sustainable food systems, functional food development, and responsible consumption. It draws upon theories related to food texture modification through process engineering and the nutritional enhancement of staple-based snacks via protein-rich plant ingredients. Method: The study employed an experimental approach using a SYSLG-IV corotating twin-screw extruder (capacity 10–15 kg/h, die diameter 6 mm). The feed consisted of 90% corn grit and 10% soybean flour, processed at varying moisture contents (14%, 16%, 18%) and sodium bicarbonate levels (0.05%, 0.15%, 0.25%). Key physical parameters such as expansion ratio, hardness, moisture content, water absorption index (WAI), and water solubility index (WSI) were measured. Results and Discussion: Higher moisture and sodium bicarbonate levels led to reduced expansion ratio, WAI, and WSI, while increasing hardness and moisture content. The most favorable physical properties were observed at 14% moisture and 0.25% sodium bicarbonate. These results are discussed in relation to food texture optimization and sustainable formulation strategies. Research Implications: The study offers practical implications for healthier snack development using sustainable plant-based ingredients, with potential applications in food manufacturing and policy for nutrition and sustainable diets. Originality/Value: This research contributes novel insights into process-ingredient interactions that enhance product quality while supporting nutrition and sustainability goals in snack production.